Baked CHIACCHIERE are cheerful Carnival treats: crunchy and fragrant, they manage to combine the goodness of tradition with a little attention to the figure, which is never a bad thing, especially in a period full of parties and buffets. They have a very ancient history, dating back to Roman times, but it is their simplicity that makes them an almost universal sweet, present in various forms across Italy and much of Europe.
These chiacchiere, the “slim” sisters of the fried ones, are characterized by being crispy and light, rich with citrus aroma and a hint of anise liqueur, and they can also be paired with other ingredients like chocolate or pistachio cream if you don’t want to give up an extra indulgence.
Their delicacy makes them perfect even for the little ones and means you might, without too much guilt, take one after another — just like cherries — until the plate is empty. Keep that in mind when you make them…
SEE MORE CARNIVAL RECIPES:
- Difficulty: Very easy
- Cost: Very inexpensive
- Rest time: 30 Minutes
- Preparation time: 10 Minutes
- Portions: 4 servings
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Winter
Ingredients
- 1 1/4 cups 00 flour (Italian "00" flour)
- 1/4 cup sugar
- 1 pinch salt
- lemon zest (untreated)
- orange zest (untreated)
- 1 egg (medium at room temperature)
- 2 tbsp sunflower oil
- 1 2/3 tsp anise liqueur (or another liqueur of your choice)
- as needed powdered sugar
Tools
- 1 Bowl
- 1 Pasta machine
- 1 Fluted pastry wheel
- 1 Baking sheet
- Parchment paper
PREPARATION OF THE BAKED CHIACCHIERE
Making the BAKED CHIACCHIERE is really very easy and quick.
In a bowl put the flour, the sugar, the lemon zest, the orange zest and a pinch of salt. Mix everything, make a well in the center and add the egg, the anise liqueur (or the liqueur you chose) and the oil.
Mix everything with a fork and then work the mixture with your hands until you obtain a smooth, homogeneous dough ball.
Wrap it in plastic wrap and let it rest at room temperature for 30 minutes.
After resting, divide the dough and, using a little flour to help, first roll it out by hand and then run it through the pasta machine until you reach setting number 4 (pass the sheet twice for each setting).
As you roll out the dough, dust with a little flour as needed.
Cut the sheet with a fluted pastry wheel to get rectangles about 4 x 2.5 in and make two slits in each rectangle.
Arrange the chiacchiere on a baking sheet lined with parchment paper and bake in a preheated static oven at 356°F for 10 minutes. Remove from the oven and transfer to a rack to cool.
Dust the BAKED CHIACCHIERE generously with powdered sugar and enjoy.
VARIATION
If you want to make your BAKED CHIACCHIERE even more indulgent, once dusted with powdered sugar you can decorate them with melted dark chocolate.
