The BAKED ALCHERMES CASTAGNOLE capture the Carnival spirit with vivid colors and unmistakable fragrances. Small, round and tender, they start from a simple dough that transforms in the oven into light little bites, ready to be coated with the bright red Alchermes, a symbol of festivity and tradition.
Soaking them in the liqueur releases spicy and floral notes that mingle with the sweetness of the dough, while the sugar on the surface forms a delicate crust that contrasts with the soft, delicate interior.
The result is a dessert that wins you over first with its appearance and then with its taste, evoking confetti, masks and festive tables.
Baked, these castagnole keep all the indulgence of the classic recipe but with a lightness that invites you to have another. They are the perfect treat to share, served on a colorful tray or in small paper cups, to bring the magic of Carnival to the table with an elegant, timeless touch.
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- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 15 Minutes
- Portions: 40 pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Carnival
Ingredients
- 2 eggs (medium, at room temperature)
- 3 oz granulated sugar
- 1.7 fl oz milk
- 3 1/3 tbsp neutral oil (or 4 tbsp (1/4 cup; about 2 oz) melted and cooled butter)
- lemon zest (or orange)
- 2 1/2 cups all-purpose flour
- 2 tsp baking powder
- 1 pinch salt
- 5 fl oz Alchermes
- 3 oz granulated sugar
For the Alchermes castagnole you will need
- 1 Bowl
- 1 Whisk
- 1 Sieve
- 1 Teaspoon
- 1 Baking sheet
- Parchment paper
- 2 Small bowls
Preparation – Alchermes castagnole
The preparation of ALCHERMES CASTAGNOLE is very easy and quick.
In a bowl, mix the eggs and sugar until the mixture is fairly pale.
Add the oil, the milk, the lemon zest and mix well.Add the sifted flour with the baking powder and the salt.
Work everything until you get a soft but workable dough.
Take small portions of about 0.4 oz (about 1/2 teaspoon), and, using oiled hands, shape them into balls. Oiling your hands will allow you to shape the balls without the dough sticking to your hands.Place them on a baking sheet lined with parchment paper, leaving a little space between them.
Bake them in a preheated conventional oven at 338°F for 16–18 minutes.
They should remain pale and soft.
Remove the castagnole from the oven, let them cool slightly and quickly dip them in the Alchermes and immediately roll them in granulated sugar.Let your Alchermes castagnole rest for a few hours before enjoying them.
Tips
Also excellent with Alchermes diluted with water (70/30) if you prefer a milder flavor.
For a wow effect, serve them in white paper cups.
