Limoncello Castagnole are delicious and fragrant, just like chiacchiere, they are traditional Carnival sweets prepared in various versions. Even though the classic recipe calls for them to be fried, I love them baked and this year I wanted to try them with limoncello.
I assure you they are soft, exquisite, or rather irresistible! Try them and you’ll see that one leads to another, today is the second batch I’m preparing because they disappear in no time!
- Difficulty: Easy
- Cost: Economical
- Rest time: 20 Minutes
- Preparation time: 20 Minutes
- Portions: 5
- Cooking methods: Oven
- Cuisine: Italian
- Energy 317.48 (Kcal)
- Carbohydrates 47.57 (g) of which sugars 22.06 (g)
- Proteins 5.90 (g)
- Fat 9.55 (g) of which saturated 5.78 (g)of which unsaturated 3.54 (g)
- Fibers 1.00 (g)
- Sodium 115.66 (mg)
Indicative values for a portion of 2 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
Limoncello Castagnole Ingredients
- 2.5 cups all-purpose flour
- 2 eggs
- 2.82 oz butter (room temperature)
- 0.38 cups sugar
- 2 tsp baking powder
- 0.5 tsp rum flavor (vial)
- 1 lemon (zest)
- 1 orange (zest)
- 1 pinch salt
- 1.5 tsp vanilla extract
- 2 espresso cups Limoncello
- 1 espresso cup water (optional)
- to taste sugar
Tools
- Stand Mixer
- Plastic Wrap
Preparation of Limoncello Castagnole
for about 50 castagnole, depending on their size.
The dough can also be prepared with a stand mixer.
In a large bowl, put: flour, sugar, soft butter in pieces, baking powder, rum flavor, and a teaspoon of vanilla. Also add the eggs, a pinch of salt, and finally the grated zest of the orange and lemon.
Knead until forming a homogeneous dough ball. Once the ingredients are combined, transfer the dough onto a work surface and knead it well, cover it with plastic wrap and let it rest for 15-20 minutes.
After the resting time, cut small pieces of dough and create small balls.
Place them on a baking tray lined with parchment paper, well spaced from each other, as they will increase in size in the oven.
Bake in a preheated oven at 356°F for 10 minutes, adjust the temperature according to your oven.
The castagnole should remain light on the outside, otherwise if they darken too much they won’t be soft. Once out of the oven and still warm, dip them quickly one by one in the limoncello syrup. If you prefer a lighter syrup, add water. Then roll the balls in sugar; I recommend changing the sugar if it becomes too moist.
Limoncello Castagnole are ready to be served…
Happy Carnival and enjoy!
Storage or Variation of Castagnole
Limoncello Castagnole are also delicious without the syrup; try them sprinkled only with powdered sugar. If you prefer castagnole with a more intense limoncello flavor, simply replace the vanilla extract and rum flavor with 130 ml of limoncello liqueur and the addition of 2 grated lemons. If the dough turns out too soft, add a little more flour.
Limoncello can also be replaced with rum or grappa. For the little ones, I use a non-alcoholic syrup with fruit, hazelnut, or vanilla.
This dough can also be used to make fried castagnole.
