Steps

• Beat the eggs with the salt and sugar with a fork until the first bubbles form.

  
  Sift the flour with the baking powder and pour it onto a pastry board. Make a well in the center, where you will place the room temperature butter (it should be soft), the beaten eggs, the grated lemon peel, the limoncello, and the flavoring. Start mixing with a fork, gradually adding the milk. Once all liquids are incorporated, knead with your hands for a few minutes until you get a smooth, homogeneous dough that does not stick to your hands (if you need a little more flour or milk, add it, depending on the humidity of the flour).

  
  Let it rest for 10 minutes at room temperature.

  You can also prepare the dough in the stand mixer the same way.

• Take the dough and divide it into 2 parts.

  On a very lightly floured pastry board, roll out one piece at a time into a very thin sheet (the thinner the sheet, the crunchier they will be; I used the pasta machine and rolled the dough through the rollers several times until reaching the last setting, which is the thinnest), cut the chiacchiere with a fluted wheel, forming many rectangles about 3/4 inch wide, making 1 or 2 parallel cuts in each rectangle.

• Preheat the air fryer to 375°F for 2 minutes.

  Line the basket with perforated parchment paper for the fryer and place the chiacchiere on it, arranging them as they fit, even folded, to avoid precise rectangles.

  Spray with a bit of spray oil.

  Cook at 375°F for 5 minutes, then turn them over and cook for another 2 minutes on the other side. Cooking times may vary depending on the model of air fryer used, they should be golden. (I wanted them very crunchy, so I let them brown quite a bit).

• Once cooked, place them on a tray and cook the others in the same way.

  When they are all cold, sprinkle them with powdered sugar and serve.

  The Air Fryer Chiacchiere are ready to be enjoyed.

  Try all my other recipes to make delicious chiacchiere, you can find them all CLICKING HERE.

  

• Place the eggs with a pinch of salt and the sugar in the mixing bowl for 20 secspeed 2.

  
  Add the butter, lemon flavoring, and limoncello for 20 secspeed 3.

  
  Add the flour, milk, sifted baking powder, and grated lemon peel for 4 minutesKnead.

  Transfer the dough onto the floured pastry board and knead it for a few minutes until you get a smooth, homogeneous dough that does not stick to your hands (if you need a little more flour or milk, add it, depending on the humidity of the flour).

  Let it rest for 10 minutes at room temperature.

  Cook the chiacchiere as indicated above.

  

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