The Baked Castagnole are a version of the classic fried castagnole, exquisite soft balls covered in sugar, prepared in a short time and not fried. They remain lighter than fried ones and are equally irresistible.
An easy recipe that the whole family will enjoy; this dough can also be flavored with alchermes or limoncello and I am sure it will win everyone over
at the first taste. Now, let’s get our hands dirty and see how to prepare them together!

Difficulty: Very easy
Cost: Affordable
Rest time: 20 Minutes
Preparation time: 20 Minutes
Portions: 5
Cooking methods: Oven
Cuisine: Italian

303.04 Kcal

calories per serving

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Energy 303.04 (Kcal)
Carbohydrates 45.08 (g) of which sugars 14.26 (g)
Proteins 7.04 (g)
Fat 11.34 (g) of which saturated 6.88 (g)of which unsaturated 4.19 (g)
Fibers 1.46 (g)
Sodium 136.75 (mg)

Indicative values for a portion of 100 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 for Baked Castagnole

2 1/2 cups all-purpose flour
6 tbsp sugar
1/3 cup butter (room temperature)
2 tsp baking powder (half packet)
1 tsp vanilla extract (about a teaspoon)
1/2 tsp rum (one vial of rum essence)
2 lemon zest (zest of 1 grated lemon)
2 orange zest (zest of 1 grated orange)
2 eggs
1 tbsp powdered sugar (For decoration)
1/2 tsp salt (a pinch)

Tools

Mixing Bowl
Parchment Paper
Plastic Wrap
Baking Tray
1 Stand Mixer optional
Spoon

Preparation of Baked Castagnole

Don’t miss the chiacchiere, they are too delicious!
In this recipe, I kneaded by hand, but you can also use a stand mixer.
Place in a mixing bowl: the flour, eggs, sugar, baking powder, rum essence, teaspoon of vanilla, grated orange and lemon zest, and the softened butter cut into pieces.
Mix the ingredients with a fork and add a pinch of salt. Then transfer the dough onto a work surface and knead it until it forms a compact and homogeneous dough. Cover it with plastic wrap and let it rest at room temperature for 15/20 minutes.
After the time has elapsed, take small pieces of dough and create balls. Place the castagnole on a baking sheet covered with parchment paper, spacing them a couple of inches apart to prevent them from touching as they rise during baking. Bake them in a preheated oven at 180°C (356°F) for 10 minutes; do not exceed this time, or they will lose their softness.
They will be ready when they puff up slightly, but check them before removing from the oven. Always remember that the baking time and oven temperature are indicative, so always adjust them with your oven. Once ready, let them cool slightly, and before serving, sprinkle with vanilla-flavored powdered sugar and enjoy!
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