The baked chiacchiere are delicious and crispy, a real treat. Baked chiacchiere are just as good as fried ones, especially for those looking for a lighter version. I won’t hide that at first, I was really doubtful, I thought I would end up with cookies. But in the end, the result was truly amazing! Fragrant, crunchy, delicious, and light, they were a huge success, the baked chiacchiere disappeared in no time. Try them, they are so easy to make and with this dough, you can also fry them!
- Difficulty: Easy
- Cost: Economical
- Rest time: 30 Minutes
- Preparation time: 30 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
- 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 (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 (For brushing before baking)
- as needed powdered sugar
Tools for baked chiacchiere
- Stand Mixer
- Pasta Roller
- Pastry Cutter fluted cutter
- Parchment Paper
- Brush
Preparation of baked chiacchiere
In a large bowl “or you can also use a stand mixer,” add the sifted flour and baking powder, combine the sugar, salt, and room temperature butter with the vanilla extract.
Add the eggs, grated orange and lemon zest, and finally the marsala. If desired, marsala can be replaced with white wine. Mix all the ingredients well and continue to knead for about 10 minutes. If using a stand mixer, let it work at medium speed. The dough will be ready when it is nicely compact and smooth. Form a dough ball, wrap it with plastic wrap, and let it rest for 30 minutes at room temperature.
After resting, take a bit 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, use a rolling pin to gradually create a nice thin sheet. It will take a little longer, but nothing impossible.
Once you’ve created a nice sheet, use a fluted cutter or a knife to cut rectangles and make the classic cut in the center. Instead of rectangles, you can create any shape you like.
Line a baking tray with parchment paper and place the chiacchiere on top, leaving some space between each. Before baking, pour a little water into a bowl and with a kitchen brush, brush each chiacchiera. If you prefer even more fragrant chiacchiere, add the juice of half an orange to the water.
This prevents the dough from drying out too much during baking. Bake in a preheated oven at 350°F for about 10 minutes, maximum 15, until they are lightly golden. Remove from the oven, let cool slightly, and dust with powdered sugar. Delicious and crispy, ready to be enjoyed. Enjoy your treat!
Storage of the baked chiacchiere
While working on the sheet to create the chiacchiere, keep the dough ball always covered with plastic wrap to prevent it from drying out.
The Baked Chiacchiere should be stored in a food bag; they stay fresh for many days.
You might be interested in: CLASSIC AND GLAZED CHIACCHIERE CARNIVAL MASKS IN SHORTCRUST PASTRY
Can you make fried chiacchiere with this dough?
Yes, you can also make fried chiacchiere with this dough
