Chiacchiere al Forno (Baked Italian Carnival Fritters)
Category: Desserts
Servings/Pieces: 40
If you’re looking for a light and crispy treat that evokes the spirit of Carnival season, Chiacchiere al Forno (baked Italian Carnival fritters) are a must-try. These delicate pastries are airy, sweet, and lightly fragrant with a hint of vanilla and grappa. Unlike their fried counterparts, these baked chiacchiere are lighter and offer a delightful crunch, making them perfect for any occasion, from festive gatherings to simple family snacks. Follow this detailed recipe for a guaranteed success that’ll have everyone coming back for more.
Ingredients
| Ingredient | Quantity |
|---|---|
| All-purpose flour (Farina 00) | 500g |
| Sugar | 70g |
| Butter | 50g |
| Whole eggs | 175g |
| Egg yolk | 15g |
| Grappa (or another liquor) | 30g |
| Baking powder | 6g |
| Vanilla pod | 1 |
| Pinch of salt | 1 pinch |
| Powdered sugar (for dusting) | To taste |
Nutritional Information (per serving)
| Nutrient | Amount (per piece) |
|---|---|
| Calories | ~ 70 kcal |
| Carbohydrates | ~ 10g |
| Protein | ~ 1g |
| Fat | ~ 3g |
| Saturated fat | ~ 2g |
| Fiber | ~ 0.5g |
| Sugar | ~ 4g |
Instructions
-
Prepare the Dough
Begin by preparing the dough for the chiacchiere. In a stand mixer, combine the sifted all-purpose flour and baking powder. Add in the sugar and a pinch of salt for a balanced sweetness. Crack the whole eggs and add the egg yolk, gently beating them before adding to the flour mixture. Next, pour in the grappa and scrape the seeds from the vanilla pod, incorporating them into the dough. Mix until the ingredients are well combined. Swap the paddle attachment with the dough hook and continue kneading the dough for about 10 minutes, or until you achieve a firm yet pliable consistency. If the dough feels too sticky, lightly dust with flour as needed. -
Rest the Dough
Once the dough is smooth and elastic, transfer it to a lightly floured surface. Shape it into a ball, wrap it in plastic wrap, and let it rest for 30 minutes at room temperature. This will help relax the gluten and make the dough easier to roll out. -
Roll Out the Dough
After the resting period, lightly flour your work surface. Unwrap the dough and flatten it with your hands to start the rolling process. If you have a pasta machine, begin by setting it to the widest setting. Gradually feed the dough through the machine, folding it into thirds each time before rolling it out again. Repeat this step, gradually reducing the setting on the machine until you reach a thin, smooth dough sheet. If you don’t have a pasta machine, you can use a rolling pin, but be sure to roll the dough as thin as possible. -
Cut and Shape the Chiacchiere
Once you have the dough at the desired thickness, use a fluted pastry cutter or a regular knife to cut the dough into rectangles, roughly 10×6 cm in size. For each rectangle, use a sharp knife to make two diagonal cuts in the center, forming a crisscross pattern. These small slits will give the chiacchiere their characteristic shape and allow them to puff up during baking. -
Boil the Chiacchiere
Bring a large pot of water to a boil. Gently drop 1 or 2 pieces of the dough into the boiling water at a time. Let them cook for about 30 seconds, or until they rise to the surface. Do not overcrowd the pot. Once they’ve floated to the top, use a slotted spoon to remove them and transfer them onto a baking tray lined with parchment paper. -
Bake the Chiacchiere
Preheat your oven to 200°C (about 390°F), ensuring it’s fully heated before placing the chiacchiere inside. Arrange the boiled dough pieces on the prepared baking sheet, making sure they don’t touch. Bake for about 10 minutes on one side, then flip them over and bake for an additional 5 minutes on the other side, or until golden and crispy. Keep an eye on them as baking times may vary depending on your oven. -
Cool and Serve
Once baked, remove the chiacchiere from the oven and let them cool slightly. When they are still warm but manageable, dust them generously with powdered sugar for a sweet finishing touch. Serve them on a platter, and enjoy the crisp, delicate texture of these traditional Italian treats.
These baked chiacchiere are ideal for serving with a cup of espresso or a sweet dessert wine, making them a delightful addition to any dessert table. You can store them in an airtight container for several days, ensuring that they maintain their crispness.
Tips for Perfection:
- Flour consistency: Always sift your flour and baking powder to ensure a smooth dough that won’t be lumpy.
- Grappa Substitute: If you don’t have grappa, you can substitute it with rum, brandy, or a splash of liqueur such as limoncello.
- Avoid Overcrowding the Pan: When boiling the chiacchiere, don’t crowd the pot; doing so may prevent them from puffing up and becoming crispy.
- Resting the Dough: Don’t skip the resting time. Allowing the dough to relax makes it easier to handle and results in a better texture.
These Chiacchiere al Forno are sure to impress with their delightful taste and light crunch. Perfect for your next family gathering, Carnival celebration, or anytime you crave a sweet, crisp treat.
