Marche Scroccafusi are a typical dessert from the Macerata area, prepared during Carnival.
This traditional dessert was baked in a wood-fired oven, and it’s said that if someone entered the room while these treats were being made, they might turn out poorly.
To ward off bad luck, one had to spit on the ground three times and step over it with their shoe.
To honor tradition, I made them in the oven, but they can also be fried.
I prepared them when I was alone, just to be sure I wouldn’t have to spit on the ground or anything else!
A dessert a bit different from those we are used to enjoying during this festive period, but it is truly worth trying.
Approximately 538 Kcal per person
- Difficulty: Medium
- Cost: Moderate
- Preparation time: 20 Minutes
- Portions: about 90 Scroccafusi
- Cooking methods: Electric Oven, Boiling
- Cuisine: Italian Regional
- Region: Marche
- Seasonality: Carnival
Ingredients to make Marche Scroccafusi
- 5 medium eggs
- 4 cups All-purpose flour
- 3/4 cup Sugar
- 2 tbsps Mistrà
- 2 tbsps Extra virgin olive oil
- Zest of 1 lemon
- 1/3 cup Powdered sugar
- 3 tbsps Rum or Alchermes
Preparation of Marche Scroccafusi
Take the dessert mixer, beat the eggs well with the sugar for 3-4 minutes, then gradually add all the ingredients.
Mix everything well until you get a thick and firm dough.
Bring the water to a boil and, using two teaspoons, form dumplings slightly larger than a walnut and immerse them in the boiling water for about 3 minutes or until they float to the surface, making sure they do not stick to each other.
Drain them with a slotted spoon onto a cloth or paper towel, score each treat with a cross and let them dry well.
If you make them the size shown in my photos, you will have about 90 pieces.
Prepare a baking sheet with parchment paper, place the treats on it, and bake in a preheated oven at 356°F (180°C) for about 20 minutes or until they are slightly colored.
As soon as they are out of the oven, while still hot, spray them with rum or alchermes, then dust with powdered sugar and serve warm.
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