The baked chiacchiere are delicious and crispy, usually this dessert is always fried and is a real delight. But I can assure you that the baked version is just as good, especially for those who want a lighter option. I won’t hide that at first I was really doubtful, thinking I would end up with cookies. But in the end, the result was amazing! Fragrant, crunchy, delicious, and light, a real hit, the baked chiacchiere were quickly finished. Try them; they are very easy to prepare since the dough can be used for both baking and frying.

Difficulty: Easy
Cost: Affordable
Rest time: 30 Minutes
Preparation time: 30 Minutes
Portions: 8
Cooking methods: Oven
Cuisine: Italian

235.07 Kcal

calories per serving

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Energy 235.07 (Kcal)
Carbohydrates 39.54 (g) of which sugars 9.40 (g)
Proteins 6.59 (g)
Fat 5.86 (g) of which saturated 3.37 (g)of which unsaturated 2.21 (g)
Fibers 1.03 (g)
Sodium 187.94 (mg)

Indicative values for a portion of 60 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients

4 cups all-purpose flour
1/3 cup sugar
3.5 tbsp marsala wine (Alternatively, rum or white wine)
1 tsp vanilla extract
3 eggs (medium)
1 pinch salt
1/4 cup butter (room temperature)
2 tsp baking powder
1 orange (grated zest)
1 lemon (grated zest)
as needed water (To brush on before baking)
as needed powdered sugar

Tools for Baked Chiacchiere

Stand Mixer
Pasta Roller
Pastry Wheel crimped pastry cutter
Parchment Paper
Brush

Preparation of Baked Chiacchiere

In a large bowl “or we can knead with the stand mixer” combine the sifted flour and baking powder, add the sugar, salt, and room temperature butter with the vanilla extract.
Add the eggs, grated orange and lemon zest, and finally the marsala. If you wish, marsala can be replaced with white wine. Mix all the ingredients well and continue kneading for about 10 minutes. If using the stand mixer, run it at a medium speed. The dough will be ready when it is nicely compact and smooth at the same time. Shape it into a ball and cover it with cling film, then let it rest for 30 minutes at room temperature.
After the resting time, take a portion of dough and start working it with the pasta roller, starting from the thickest setting to the thinnest. If you don’t have a pasta roller, you can use a rolling pin to gradually create a nice thin sheet, it will take a bit more time, but it’s not impossible.
After creating a nice sheet with the crimped pastry wheel or a knife, cut out rectangles and make the classic slit in the center. You can also create any shapes you like.
Line a baking tray with parchment paper and place the chiacchiere on top, keeping them a little bit apart. Before baking, pour a little water into a bowl and use a kitchen brush to brush each chiacchiera. If you prefer even more fragrant chiacchiere, add the juice of half an orange to the water.
This operation will prevent the dough from drying out too much during baking. Preheat the oven to 356°F (180°C) and bake for about 10 minutes, maximum 15, until they are slightly golden. Remove from the oven, let cool slightly, and dust with powdered sugar. Delicious and crunchy, ready to be enjoyed. Enjoy your treat!
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