How to make pistachio castagnole

• In the bowl, pour the flour in a well shape with the sifted baking powder, place the sugar, egg, vanilla extract, butter in pieces, liqueur, and salt in the center.
  Use a fork to start mixing the ingredients from the center, then gradually incorporate the flour until you get a smooth and soft dough, not sticky.
  Cover the bowl with a towel and let it rest for half an hour at room temperature.
  After resting, take a piece of dough about 10/12 g (about 1/3 oz), roll it between your hands until you get a nice homogeneous and smooth ball. Continue forming the castagnole until all the dough is used, place them on a plate waiting for frying.

• In a high-sided steel pan, pour the peanut oil and put it on moderate heat. When the oil reaches a temperature of 340°F, start frying 4/5 balls at a time. If you don’t have a candy thermometer available, to know if the oil has reached the optimal temperature for a correct fry, I suggest testing with a small piece of dough; place it in the hot oil, if it rises immediately to the surface and fries, the temperature is perfect, if it stays at the bottom, the oil isn’t hot enough, if it burns, the temperature is too high, and you need to let it cool.

  Turn them with a slotted spoon to cook well; it will take 3 minutes, and they will be cooked.

  

• Drain them on a tray covered with paper towels and, once cooled, sprinkle with powdered sugar or granulated sugar. Fill the piping bag fitted with a long nozzle with pistachio cream and fill them.
  These pistachio castagnole are fabulous!