Throughout the year, there are sweet or savory preparations that cannot be missing from our tables, so during Carnival, a nice tray of chiacchiere must definitely be at our home.
However, often each of us needs, or simply wants, to keep it light, without giving up the pleasure of tasting this dessert.
By preparing baked chiacchiere without butter at home, you will achieve an excellent result that will satisfy you and avoid using less healthy ingredients and frying oils than you would use yourself.
Following my recipe will make them very simple to make.
- Difficulty: Very Easy
- Cost: Very Economical
- Rest time: 30 Minutes
- Preparation time: 25 Minutes
- Portions: 4
- Cooking methods: Oven
- Cuisine: Italian
- Energy 239.45 (Kcal)
- Carbohydrates 36.05 (g) of which sugars 9.50 (g)
- Proteins 5.75 (g)
- Fat 7.65 (g) of which saturated 1.57 (g)of which unsaturated 5.51 (g)
- Fibers 0.97 (g)
- Sodium 116.19 (mg)
Indicative values for a portion of 56 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
- 1 1/4 cups all-purpose flour
- 2 tbsps sugar
- 2 tbsps peanut oil
- 1 small egg
- 4 tsps grappa
- baking powder (a knife tip)
- 1/2 lemon (grated zest)
- 1 pinch salt
- 1/2 packet vanillin
- to taste powdered sugar
- to taste ground cinnamon
Tools
- Baking Sheet non-stick oven tray
- Rolling Pin or pasta machine
- Pastry Wheel fluted
Preparation
For preparing baked chiacchiere without butter, let’s start by gathering all the ingredients in a bowl.
First work the liquid parts (eggs, oil, and liqueur) mixing them with the dry ingredients using a fork, then start kneading by hand in the same bowl or on a work surface.
When we have obtained a firm and compact dough, let it rest for half an hour covered with plastic wrap.
After that time, take about 1/3 of the dough and roll it out with the adjustable thickness rolling pin or with the pasta machine.
Traditionally, the thickness is quite thin; I set my pasta machine to thickness 4.
For clarity, it’s right when the rolled dough is slightly transparent.
Of course, if you intend to make them thicker, you’ll need to increase the ingredient quantities to get the number of chiacchiere I indicated.
Use the fluted pastry wheel to cut the dough into your preferred shapes.
You can make simple rectangles with a slit in the center or more elaborate shapes, threading one end through the slit.
Place the chiacchiere on a baking sheet; if you use non-stick trays, there’s no need to butter and flour them.
Bake at 356 degrees Fahrenheit, in static mode, in the center of a preheated oven, for about 10 minutes.
For baking, do not use the oven’s drip tray, which usually tends to burn them.
When cooled, dust with powdered sugar and, if you like, with cinnamon.
The baked chiacchiere without butter are ready to be enjoyed and to make you feel even more the Carnival atmosphere.
Storage
In an airtight container for about 3 or 4 days, at room temperature.
In an airtight container for about 3 or 4 days, at room temperature.
Here is a selection of highly useful products for making desserts. Many of these have been purchased and tested by myself. To view the recommended products click here.
Here is a selection of highly useful products for making desserts. Many of these have been purchased and tested by myself. To view the recommended products click here.
