The Limoncello Castagnole are delicious and fragrant, like chiacchiere they are typical carnival sweets and are prepared in different variations. Although the classic recipe calls for them to be fried, I really love them baked and this year I wanted to try them with limoncello.
I can assure you they are soft and delicious, indeed I would say irresistible! Try them and you’ll see that one leads to another, in fact, they disappear in the blink of an eye!
- Difficulty: Easy
- Cost: Cheap
- Rest time: 20 Minutes
- Preparation time: 20 Minutes
- Portions: 5
- Cooking methods: Oven
- Cuisine: Italian
- Energy 317.48 (Kcal)
- Carbohydrates 47.57 (g) of which sugars 22.06 (g)
- Proteins 5.90 (g)
- Fat 9.55 (g) of which saturated 5.78 (g)of which unsaturated 3.54 (g)
- Fibers 1.00 (g)
- Sodium 115.66 (mg)
Indicative values for a portion of 60 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
Limoncello Castagnole Ingredients
- 2 1/2 cups all-purpose flour
- 2 eggs
- 5 1/2 tbsp butter (room temperature)
- 1/3 cup sugar
- 1 tbsp baking powder
- 1/2 tsp rum flavoring (vial)
- 1 lemon (grated zest)
- 1 orange (grated zest)
- 1 pinch salt
- 1 1/2 tsp vanilla extract
- 5 tbsp Limoncello
- 2 1/2 tbsp water (optional)
- as needed sugar
Tools
- Stand Mixer
- Plastic Wrap
Limoncello Castagnole Preparation
for about 50 castagnole, depending on the size.
The dough can also be prepared with a stand mixer.
In a large bowl, place the flour, sugar, softened butter in pieces, baking powder, rum flavoring, and vanilla extract. Also add the eggs, the pinch of salt and finally the grated orange and lemon zest.
Knead until a homogeneous dough forms. Once the ingredients are combined, transfer the dough to a work surface and knead well, cover with plastic wrap and let it rest for 15-20 minutes.
After the time has elapsed, break off small pieces of dough and create balls.
Place them on a baking sheet covered with parchment paper, spaced well apart because they will grow a bit in volume during cooking.
Bake in a preheated oven at 350°F for 10 minutes, always adjust to your own oven’s temperature.
The castagnole should remain light on the outside, don’t let them brown too much or they won’t be soft. Remove from oven and while still warm, dip them quickly one at a time in limoncello syrup. For a lighter syrup, simply add a bit of water to the syrup. Then roll the balls in sugar, I recommend changing the sugar if it becomes too moist.
The Limoncello Castagnole are ready to be served…
Happy Carnival and enjoy the treat!
Castagnole Storage or Variation
The limoncello castagnole are delicious even without the syrup, try them sprinkled only with powdered sugar. If you prefer castagnole with a more intense limoncello aroma, just alternate the vanilla extract and rum flavoring in the dough with 130 ml of limoncello liqueur and the addition of 2 grated lemons. If the dough becomes too soft, add a little more flour.
If desired, limoncello can also be replaced with rum or grappa. For the little ones, I use a non-alcoholic fruit, hazelnut, or vanilla syrup.
This dough can also be used to make fried castagnole.
