Baked chiacchiere are a lighter and certainly healthier variant of fried chiacchiere, but equally good and crunchy. Moreover, these are butter-free and bicolored, fun to the eyes of the little ones.
Simple to prepare, crunchy, and tasty, to be served to friends during Carnival days and not only. Ideal as a snack or snack during the day.
I used a natural dye to color them pink, beet juice, don’t worry, the taste is hidden by the sweetness of the sugar.
They are made with very few ingredients that you surely already have in your house, so at a really economical cost.
Let’s now see the procedure together.
- Difficulty: Easy
- Cost: Very economical
- Rest time: 30 Minutes
- Preparation time: 1 Hour
- Cooking methods: Electric Oven
- Cuisine: Italian
- Seasonality: Winter
Ingredients
- 2 eggs
- 2.12 oz sugar
- 2.12 tbsp seed oil
- 2.5 cups Manitoba flour
- 2.12 oz sparkling wine
- 1 pinch salt
- 1 tsp baking powder
- to taste powdered sugar
Tools for Preparing Baked Chiacchiere
- 1 Bowl
- 1 Rolling board
- 1 Pasta machine
- 1 Pastry wheel
- 1 Hand whisk
- Food wrap
Steps
In a bowl, break the eggs and add a pinch of salt and the sugar. Using the whisk, mix and slowly add the oil and sparkling wine, continuing to mix. Then divide the mixture in half, placing it in two different containers. In one, incorporate the tablespoon of beet juice, 1 cup (130g) of flour, and half a teaspoon of baking powder. In the other, 1 cup (120g) of flour and the remaining baking powder. Knead them separately until you get two compact and smooth dough balls.
Then, on a floured rolling board, roll them out with a rolling pin or pasta machine until thin. Now, using the pastry wheel, form rectangles. At this point, make a cut in the center of each rectangle, see photo.
Subsequently, place them on a baking tray lined with parchment paper and bake at 356°F (180°C) for about 10 minutes. Pay attention to the cooking; they should be slightly golden. Therefore, check occasionally.
Finally, bake them and sprinkle with powdered sugar.
Storage and Notes
Baked chiacchiere can be stored in a cool, dry place for two days, maintaining their crunchiness.
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