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Course Dessert
Cuisine Italian
Prep Time 45 minutes
Cook Time 45 minutes
Total Time 1 hour 30 minutes
Author Manuela Zangara


  • 500 gms flour
  • 4 eggs
  • 50 gms butter at room temperature
  • 100 gms sugar
  • 1 lemon zest
  • 4 tbsp white wine
  • 4 tbsp grappa or rum or marsala
  • 1 pinch salt
  • 1 sachet of "Vanillina" vanilla powder or a splash of vanilla extract (optional)
  • 1 tsp baking powder
  • Vegetable oil for deep frying


  1. Put the flour, butter, sugar, eggs, grappa (or other liquor), white wine, lemon zest, Vanillina (or vanilla extract), baking powder and salt in a mixer with a dough hook and knead for a couple of minutes, till the dough looks smooth. It must feel soft and elastic when you touch it. If you do not have a mixer, you can knead all the ingredients by hand for 5 to 10 minutes.
  2. Make a ball with the kneaded dough, dust it with flour, cover it with a clean tea towel and set it aside to rest for 30 minutes.
  3. Then knead it again with your hand for a couple of minutes and divide it into smaller balls. Roll each small ball into a very thin sheet (about 1 mm). I use a pasta machine to do it and I put the knob to “6” (which gives a very thin dough). If you don’t have a pasta machine, you can roll the dough with a rolling pin.
  4. You will now have a long and thin rectangular sheet of dough. Using a cutter, cut it into smaller rectangles (about 8x13 cm) and cut two extra parallel lines inside each rectangle. This is the traditional shape of chiacchiere, but you can get a little bit more creative with the shapes... I often do!
  5. Deep fry them in batches in hot vegetable oil. When they become golden brown, take them out with a slotted spoon and put them on a tray layered with absorbing kitchen paper to drain the excess oil.
  6. Once cold, sprinkle generously with icing sugar and enjoy them... Buon Carnevale!

Recipe Notes

Chiacchiere stay crisp for up to a week if put in an air tight container.