Step-by-Step Instructions
Step 1: Prepare the Dough
In a large mixing bowl, combine the sifted flour, granulated sugar, and salt.
Make a well in the center of the dry ingredients, and add the eggs, softened butter, white wine (or orange juice), and vanilla extract if using.
Mix with a fork or your hands until the dough comes together.
Transfer the dough to a lightly floured surface and knead for about 8–10 minutes until smooth and elastic.
Step 2: Rest the Dough
Wrap the dough in plastic wrap or cover it with a clean kitchen towel.
Let it rest at room temperature for 30 minutes. This helps relax the gluten, making it easier to roll out.
Step 3: Roll Out and Shape
After resting, divide the dough into two portions for easier handling.
Roll out one portion on a floured surface to a thin sheet, about 1/16 inch thick.
Using a knife or pastry cutter, cut the dough into strips (about 1x4 inches). Make a small slit in the center of each strip for decoration.
Repeat with the second portion of dough.
Step 4: Fry the Chiacchiere
Heat vegetable oil in a deep frying pan to 350°F (175°C).
Fry the dough strips in small batches for about 30 seconds per side, or until golden and crispy.
Use a slotted spoon to remove the pastries and place them on a plate lined with paper towels to absorb excess oil.
Step 5: Finish and Serve
Once the pastries are cool, generously dust them with powdered sugar.
Arrange on a serving plate and enjoy!
Variations
Citrus Twist: Add finely grated lemon or orange zest to the dough for a fresh flavor.
Chocolate Dip: Drizzle melted dark or white chocolate over the chiacchiere for an indulgent twist.
Gluten-Free: Use a gluten-free all-purpose flour blend and adjust the liquid slightly for dough consistency.
Tips and Substitutions
Non-Alcoholic Option: Substitute white wine with orange or apple juice.
Healthier Version: Bake at 375°F (190°C) for 8–10 minutes instead of frying, but expect a less crispy texture.
Storage: Store in an airtight container for up to 3 days, but they're best enjoyed fresh.
