Instructions:

Prepare the Dough:

In a large mixing bowl, whisk together the softened butter and granulated sugar until smooth and creamy.

Add the eggs one at a time, beating well after each addition.

Stir in the vanilla extract, liqueur (or orange juice), lemon or orange zest, and a pinch of salt.

Gradually add the baking powder and flour, mixing until a soft, non-sticky dough forms. You may start with a whisk and switch to a wooden spoon or your hands as the dough thickens.

Rest the Dough:

Cover the dough with plastic wrap or a clean cloth and let it rest at room temperature for about 30 minutes. This allows the gluten to relax, making it easier to shape.

Shape the Castagnole:

On a lightly floured surface, take a portion of the dough and roll it into a log approximately 2 cm (¾ inch) thick.

Cut the log into 2 cm (¾ inch) pieces.

Roll each piece between your palms to form small, smooth balls. Place them on a lightly floured baking sheet.

Heat the Oil:

In a deep frying pan or pot, heat vegetable or peanut oil to 170-175°C (335-345°F). Use a thermometer to maintain the correct temperature; too hot, and the castagnole will brown too quickly, too cool, and they will absorb excess oil.

Fry the Castagnole:

Carefully add a few dough balls into the hot oil, ensuring not to overcrowd the pan.

Fry for about 2-3 minutes, turning occasionally, until they are golden brown and puffed.

Use a slotted spoon to remove them and drain on paper towels.

Coat with Sugar:

While still warm, roll the castagnole in granulated sugar until evenly coated.

Serve:

Enjoy the castagnole warm or at room temperature. They are best eaten the same day they are made.

Variations and Tips:

Flavorings: For a citrusy twist, use orange zest and substitute the liqueur with orange juice.

Dietary Substitutions:

Gluten-Free: Replace all-purpose flour with a gluten-free flour blend suitable for baking.

Dairy-Free: Substitute butter with a dairy-free margarine or coconut oil.

Alcohol-Free: Use orange juice instead of liqueur for a non-alcoholic version.

Baking Option: For a lighter version, bake the castagnole in a preheated oven at 180°C (350°F) for 12-15 minutes until golden. Dust with powdered sugar before serving.