Castagnole

Castagnole are typical sweets from the Carnival period in Italy and appear as soft and aromatic balls, fried and then dusted with sugar. Here’s how to prepare them:

Ingredients

• 250 g 00 flour
• 50 g sugar
• 50 g softened butter
• 2 eggs
• Grated zest of half a lemon
• 1 pinch of salt
• 1 packet of vanillin or one teaspoon of vanilla extract
• 1 teaspoon baking powder
• 2 tablespoons orange liqueur (such as Cointreau) or rum
• Oil for frying
• Powdered sugar or granulated sugar, for garnish

Preparation

1. In a large bowl, mix the flour with the sugar, pinch of salt, and vanillin.
2. Add the grated lemon zest and the softened butter, cut into small pieces.
3. Break the eggs and incorporate them into the mixture along with the chosen liqueur.
4. Combine all ingredients until you obtain a homogeneous mixture, then incorporate the baking powder.
5. Knead well until you have a smooth and homogeneous dough, then cover with a cloth and let rest for about 30 minutes.
6. Heat plenty of oil in a pan and, once it reaches the right temperature (a small piece of dough should fry without burning), start frying the dough balls formed by taking small portions with a teaspoon and shaping them as round as possible with your hands.
7. Fry the castagnole until golden, then drain and place them on paper towels to remove excess oil.
8. Roll the still-warm castagnole in granulated sugar or dust them with powdered sugar.

Fun Facts

The name “castagnole” comes from their shape, which resembles chestnuts, even though these sweets do not contain chestnuts among the ingredients. In some recipe variations, whole eggs or only yolks are added to the dough, and in some regions ricotta is also added to make the dough even softer.

Castagnole can be paired with a good passito or a light sweet wine to best enhance their flavor. Have fun preparing them and happy Carnival!