Baked Castagnole with Alchermes will surprise you, a quick recipe with a unique flavor. If you’ve never tried baked castagnole, I suggest you do so soon because they are absolutely delicious. Soft and fragrant, I make them every year, and I must say they disappear quickly, even more than the fried ones, and their pink color brings so much joy!
The ingredients used for these castagnole are really simple, but if you’re not particularly fond of alchermes, you can replace it with other types of soaking, even non-alcoholic. The important thing is that they are always soft inside and sugared on the surface.
Follow me, and we’ll prepare them together!
- Difficulty: Easy
- Cost: Economical
- Rest time: 20 Minutes
- Preparation time: 20 Minutes
- Portions: 5
- Cooking methods: Oven
- Cuisine: Italian
- Energy 546.80 (Kcal)
- Carbohydrates 89.43 (g) of which sugars 46.96 (g)
- Proteins 9.29 (g)
- Fat 13.90 (g) of which saturated 8.38 (g)of which unsaturated 5.12 (g)
- Fibers 1.58 (g)
- Sodium 109.69 (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 with Alchermes
- 2 1/2 cups all-purpose flour
- 2 eggs
- 6 tbsp butter (room temperature)
- 1/3 cup sugar
- Half packet baking powder (8 grams)
- 2 g rum flavoring (about one vial)
- 1 tsp vanilla extract (about one teaspoon)
- 1 lemon (grated untreated zest)
- 1 orange (grated untreated zest)
- 1 pinch salt
- 2 espresso cups alchermes
- 1 espresso cup water (optional)
- as needed sugar
Tools
- Mixing Bowl large
- Parchment Paper
- Plastic Wrap
- Baking Sheet
- Bowl
Preparation of Baked Castagnole with Alchermes
In a large mixing bowl, combine the flour, sugar, soft butter cut into pieces, baking powder, rum flavoring, and the teaspoon of vanilla.
Add the eggs, the pinch of salt, and finally the grated zest of the orange and lemon. After mixing the ingredients, start working the dough with your hands (if desired, a stand mixer can also be used).
Then transfer the dough to a floured surface and work it until you form a compact and homogeneous dough. Cover it with plastic wrap and let it rest at room temperature for 15/20 minutes.
After resting, take small pieces of dough and create balls. Place them on a baking sheet lined with parchment paper, making sure they are spaced apart; this will allow the dough to rise perfectly in the oven. Bake in a preheated oven at 356°F (180°C) for about 10 minutes. Before removing from the oven, always check the baking as it may vary from oven to oven.
Once baked, they should be light in color; do not let them darken on the surface, or they will not be soft inside and will have the consistency of a cookie.
Meanwhile, in a bowl, prepare the soaking for the finish by pouring the alchermes. If you want a lighter soaking, add the water. In a plate, pour some sugar as needed.
Take the castagnole while they’re still warm and dip them one by one in the alchermes, then immediately roll the balls in the sugar and place them on a serving plate. Occasionally, it’s good to change the sugar, as it tends to become too moist, and the castagnole will have difficulty adhering to it.
Now they are ready to be served and enjoyed. Enjoy your Castagnole everyone, and especially indulge yourself!
Click here to download the English recipe
Also try the Chiacchiere
Storage and variation of baked castagnole
Always remember: to keep the dough covered with plastic wrap when you prepare the castagnole to prevent it from drying out.
If you don’t like the taste of alchermes, you can vary the soaking with: rum, limoncello, or non-alcoholic soaking. For little ones, I recommend a soaking with orange juice.
The castagnole can also be enjoyed with just a dusting of powdered sugar; they are truly delicious! Don’t miss them 😉
They keep covered for a couple of days, staying fresh and soft.
