Iginio Massari’s Castagnole: Soft as a Cloud.
Simple, very soft, fragrant, delicious.
Iginio Massari’s Castagnole: Soft as a Cloud are small spheres of goodness, with a crust from frying and an interior that literally melts in your mouth for how delicate, soft, and fragrant it is, little explosions of goodness that will win you over at the first taste.
What makes these castagnole so special are the almond flour and the mix of aromas: maraschino, vanilla, and lemon notes, try them, they will be the best castagnole you’ve ever tasted 🙂
Also try:
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 15 Minutes
- Portions: 4 people
- Cooking methods: Frying
- Cuisine: Italian
Ingredients
- 3 3/4 cups all-purpose flour
- 5.3 oz blanched almonds
- 2/3 cup sugar
- 1.7 oz maraschino (or orange juice if there are children)
- 7 tbsp butter
- 3.4 oz milk
- 5.3 oz eggs
- grated zest of 1 untreated lemon
- 1/2 tsp salt
- 1 1/2 tsp baking powder
- 1 bean vanilla
- you can add 3.5 oz raisins
- as needed peanut oil (for frying)
- as needed granulated sugar
Tools
- 1 Electric Whisk
- 1 Bowl
- 1 Pastry Board
- 1 Knife
- 1 Casserole
Steps
Melt the butter and let it cool.
Meanwhile, put the blanched almonds in a mixer with 2 oz of sugar taken from the total and blend everything until it is reduced to flour.
Cut the vanilla bean in half horizontally and extract the seeds.
In a large bowl or the bowl of the stand mixer if you are using one, put the eggs, vanilla seeds, the remaining sugar, and the grated lemon zest and work them for 5 minutes with the whisks until you get a light and frothy mixture.
Also add the butter little by little, always whisking, and add the salt.
Gradually add the flour and baking powder sifted together, once the dough becomes firm, continue kneading by hand (or with the K hook) if you are using the stand mixer, once all the flour mixture is incorporated, add the milk and the liqueur (or orange juice if there are children).
Knead further, then add the almonds that you have ground into flour.
Transfer the mixture onto a lightly floured pastry board (at this point add the rinsed and dried raisins if you like and want to add them) and work it until you get a very soft dough, but not sticky (if necessary, add a little more flour).
The dough is ready at this point.
Take a small piece, form a 3/4-inch thick log on the pastry board, then cut it into 3/4-inch pieces.
With your hands, form many balls from the pieces (make sure to make them quite small, they will puff up while cooking).
Place them on a cloth lightly dusted with flour as you prepare them.
Once all the castagnole are ready, heat in a deep saucepan with thick sides and bottom (to maintain the temperature) as soon as it reaches 340°F you can fry your castagnole a few at a time (you can see if the oil has reached temperature by immersing a small piece of dough, if it immediately rises to the surface and bubbles form around it, it is at temperature), the castagnole will cook floating in the oil, make them golden on both sides evenly.
Then drain them on paper towels and as soon as they are dry, but warm roll them in granulated sugar.
The castagnole by master Iginio Massari are ready to be enjoyed.
Melt the butter and let it cool.
Meanwhile, put the blanched almonds in the bowl with 2 oz of sugar taken from the total 30 SecVel 7, keep the flour obtained aside in a bowl.
Cut the vanilla bean in half horizontally and extract the seeds.
Without washing the bowl, add the eggs, vanilla seeds, the remaining sugar, and the grated lemon zest 50 SecVel 5.
Also add the butter and salt 30 SecVel 5.
Add the flour and baking powder sifted 3 minutesSpiga.
Add the milk and the liqueur (or orange juice if there are children) 3 minutesSpiga.
Add the almonds that you have ground into flour 4 minutesSpiga.
Transfer the mixture onto a lightly floured pastry board (at this point add the rinsed and dried raisins if you like and want to add them) and work it with your hands until you get a very soft dough, but not sticky (if necessary, add a little more flour).
The dough is ready at this point.
Take a small piece, form a 3/4-inch thick log on the pastry board, then cut it into 3/4-inch pieces.
With your hands, form many balls from the pieces (make sure to make them quite small, they will puff up while cooking).
Place them on a cloth lightly dusted with flour as you prepare them.
Once all the castagnole are ready, heat in a deep saucepan with thick sides and bottom (to maintain the temperature) as soon as it reaches 340°F you can fry your castagnole a few at a time (you can see if the oil has reached temperature by immersing a small piece of dough, if it immediately rises to the surface and bubbles form around it, it is at temperature), the castagnole will cook floating in the oil, make them golden on both sides evenly.
Then drain them on paper towels and as soon as they are dry, but warm roll them in granulated sugar.
The castagnole by master Iginio Massari are ready to be enjoyed.
HAPPY DESSERT!
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