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 the classic fried castagnole and are equally irresistible.
An easy recipe that the whole family will love, this dough can also be flavored with alchermes or limoncello and I’m sure it will really win everyone over at the first taste. Now let’s get to work and see how to prepare them!
- Difficulty: Very Easy
- Cost: Economical
- Rest time: 20 Minutes
- Preparation time: 20 Minutes
- Portions: 5
- Cooking methods: Oven
- Cuisine: Italian
- 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
- 1/3 cup sugar
- 1/3 cup butter (room temperature)
- 1 tbsp baking powder (half sachet)
- 1 tsp vanilla extract (about one teaspoon)
- 1/2 tsp rum (one vial of rum aroma)
- 1 1/2 tbsp lemon zest (zest of 1 grated lemon)
- 1 1/2 tbsp orange zest (zest of 1 grated orange)
- 2 eggs
- 1 tbsp powdered sugar (For decoration)
- 1 pinch salt (1 pinch)
Tools
- Bowl
- Baking paper
- Plastic wrap
- Baking tray
- 1 Stand mixer optional
- Spoon
Preparation of Baked Castagnole
Don’t miss the chiacchiere they’re too delicious!
In this recipe, I kneaded by hand, but you can also use a stand mixer if you prefer.
Place in a bowl: the flour, eggs, sugar, baking powder, rum aroma, teaspoon of vanilla, grated zest of orange and lemon, and the soft butter pieces.
Mix the ingredients with a fork and add a pinch of salt. Then transfer the dough onto a pastry board and work it until you form a compact and homogeneous loaf. Cover it with plastic wrap and let it rest at room temperature for 15/20 minutes.
After the waiting time, detach small pieces of dough and create balls. Place the castagnole on a baking tray covered with parchment paper, spacing them a couple of centimeters apart to prevent them from touching during baking as they rise. Bake them in a preheated oven at 356°F for 10 minutes, not exceeding this time, or they will lose their softness.
They will be ready when they slightly puff up, but let’s check them before removing from the oven. Always remember that baking time and oven temperature are indicative, so always adjust to your own. Once ready, let them cool slightly and before serving sprinkle with powdered vanilla sugar and enjoy!
How to store baked castagnole
The baked castagnole I’m sure will disappear in the blink of an eye, but they remain perfectly soft and can be stored for several days inside a closed food container.
Can this dough also be used for fried castagnole?
Yes, with this dough you can also make fried castagnole.
