Castagnole

Ingredients

• 2 cups all-purpose flour
• 3 Tbsp butter (softened)
• 1/4 cup sugar
• 1 Tbsp Mistrà liqueur (optional)
• 1 tsp vanilla extract
• 1 tsp lemon juice
• 1 lemon, zest
• 2 tsp baking powder
• 2 medium eggs
• pinch of salt
• oil for frying (olive oil, sunflower, etc.)
• sugar (for coating)

Instructions

1. 1

   Combine flour, baking powder, and sugar in a large mixing bowl.

2. 2

   Add eggs, lemon zest, lemon juice, Mistrà liquor, vanilla extract, and salt.

3. 3

   Mix with a fork to combine. Add butter and using your fingers start integrating the ingredients.

4. 4

   Knead for about 5-7 minutes, if you find it easier, transfer the dough to a floured surface. You need to achieve a smooth dough that doesn’t stick to your hands.

5. 5

   Cover the dough with a kitchen towel or cling film and leave it to rest for 20 minutes.

6. 6

   Divide the dough into two parts and make two long ropes about 1 ½ " (4 cm) thick. Cut the ropes into 10 chunks each.

7. 7

   Shape each chunk into balls and place them on a floured plate.

8. 8

   Heat about 2″ (5 cm) of oil on a frying pan over medium heat. Working in small batches fry the castagnole until golden, crispy, and cooked through (see notes).

9. 9

   Place castagnole on a paper-lined plate to remove excess oil, then roll them in sugar until nicely coated.

10. 10

    Serve warm or allow to cool down completely and store in an airtight container.