Soft oven-baked Castagnole with Alchermes.
Castagnole are an ancient carnival treat found throughout Italy. They are called Castagnole, because the dough balls should be the size of chestnuts.
These soft oven-baked castagnole, although not fried, are delicious and super soft and ready in an instant. While they are typical Carnival treats, they’re good to eat any time.
Aesthetically pleasing to the eye, especially in this red version, they are ideal for Carnival and Valentine’s Day.
If you’re looking for cheerful and tasty treats for Carnival, I recommend trying my: “Funfetti Muffins with butter and cinnamon“, moist and soft inside and fragrant, or my: “Pignatta Cupcakes” with vanilla, surprise treats, very cute.
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- Difficulty: Easy
- Cost: Very economical
- Rest time: 15 Minutes
- Preparation time: 30 Minutes
- Portions: 15-18 Castagnole
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Soft Oven-Baked Castagnole with Alchermes
- 1 2/3 cups Flour
- 1/3 cup Sugar
- 2 Whole eggs
- 2 tbsp Butter
- 2 tsp Baking powder (1/2 packet)
- 1 tbsp Vanilla extract
- 1 Grated lemon zest
- 1 tbsp Alchermes ((or Rum or Strega))
- 1/2 cup Granulated sugar (or colored sprinkles as in the picture)
Tools
- Stand Mixer
- Baking Tray
Preparation of Soft Oven-Baked Castagnole with Alchermes
Place the flour in a bowl and gradually add all the other ingredients (I worked with the stand mixer’s paddle attachment).
The ingredients should be well combined and the dough homogeneous, but do not overwork it. Let the dough rest for 15 minutes covered.
After the resting time, with slightly damp hands, separate small balls and place them on a baking tray lined with parchment paper, well spaced apart. Place the tray in a pre-heated oven at 392°F for about 10-15 minutes (depending on your oven).
Quickly pass the still warm castagnole first in alchermes (or the chosen liquor) and then in granulated sugar.
Try to eat these soft castagnole freshly made and warm; in any case, they keep well even the next day and for up to two days (well sealed in a plastic bag when they are cold).
If you do not like the very alcoholic taste, you can dilute it with a little water or simply sprinkle the oven-baked casagnole with powdered sugar.
For children: you can instead dip the castagnole in a mixture of milk and cocoa and then roll them in granulated sugar.
Shopping Tips!!
If you’re looking for top electric whisks, I recommend the excellent Philips electric whisk with 5 speeds (+ turbo) and 300 w of power, available at a great price on Amazon.
If you’re looking for top electric whisks, I recommend the excellent Philips electric whisk with 5 speeds (+ turbo) and 300 w of power, available at a great price on Amazon.
For perfect kneading and dough development, I use my Kenwood KCC9060S Cooking Chef Gourmet Stand Mixer, 1500 W, with 6.7 Liter Bowl, my faithful ally in the kitchen for: kneading, whisking, cooking, chopping, mincing, steaming, and even frying. Find this stand mixer on Amazon at a special price, click HERE!
If instead, you’re looking for a more economical and smaller stand mixer with a 5-liter bowl and integrated scale, you can safely choose to purchase Kenwood Titanium Chef Baker XL. #adv
What is the history of castagnole?
The basic recipe is ancient and unchanging: their name, which is derived from the chestnut fruit, appears in the 17th-century cookbooks of the D’Angiò family and in those of the early 18th century of the Farnese family.
Served in the great courts of the past, even in the lighter oven version, they are enjoyed by both adults and children from the end of the Christmas holidays to Ash Wednesday.
