Traditional Italian Crostoli for Mardi Gras

Chiacchiere or Crostoli:  Carnevale Cookies 

Instructor Francesca

Recipe courtesy of Catherine Findlay

6 eggs

1 stick of butter (melted)

3 tbsp milk

1 tsp salt

1 cup powdered sugar (can substitute granular sugar, but the consistency will be little grainy) plus more for dusting cookies

1 tbsp lemon extract

Juice of 1 ½ lemons

Zest of 1 lemon

1 ½ lbs flour plus more for kneading and rolling the dough (preferably type 00 flour but all purpose will work) This is about 5 1/3 cups of flour

1 tbsp baking powder

Directions:

1.     Melt butter in a small bowl

2.     Add 3 tbsp milk to the butter

3.     In a large bowl, crack the 6 eggs; add 1 tsp salt and whisk well

4.     Whisk in 1 cup powdered sugar and mix until well incorporated

5.     Mix in 1 tbsp lemon extract to the egg mixture

6.     In the small bowl of butter and milk, add the juice of 1 ½ lemons

7.     Add the zest of 1 lemon to the egg mixture

8.     Add the butter mixture to the egg mixture and mix well

9.     Add 1/3 of the flour to the egg mixture and mix well

10.  Add 1 tbsp baking powder to the remaining flour then slowly incorporate the flour into the rest of the mixture little by little; the dough should be soft but not sticky

11.  Knead the dough well for 5-8 minutes until it is smooth, adding flour as needed to keep it from being sticky

12.  Form into a ball and wrap in plastic wrap or place in a large Ziploc bag and put in the fridge for 30 minutes

13.  Prep the oil for frying

For Frying:

1.     In a large heavy sided and deep pot heat 2 liters of peanut oil on high, 350 degrees Fahrenheit.

2.     Line a cookie sheet with paper towels

     Rolling the dough (without pasta machine)

1.     Cut the ball into 8-10 sections working with one section at a time and roll the dough out into very thin long rectangular sheets using a rolling pin (tip: keep the other sections wrapped in plastic while rolling to keep the dough from drying out)

2.     Using a fluted pastry cutter or a pizza cutter cut the dough into 2inch by 4inch rectangles with a slit in the middle of each one

3.     Drop 5-7 rectangles of dough into the hot oil and heat for about 1 minute; if the oil gets too hot reduce the temperature slightly to avoid burning

4.     Remove the fried dough and place on the paper towel lined cookie sheet to absorb the excess oil

5.     Dust with powdered sugar; best served while still hot

6.     Repeat with the other sections of dough

Rolling the dough with a pasta machine:

1.     Cut the ball into 8-10 sections; (tip: keep the other sections wrapped in plastic while rolling to keep the dough from drying out)

2.     Take one section and feed it through the machine on a “0” setting

3.     Fold the dough in half and send it through the “1” setting; repeat this step 3 more times

4.     Send the dough through on a “2” setting 2 times

5.     Cut the dough in half and send through each half separately 2 times on a “4” setting

6.     Send each half through a “5” setting 1 time

7.     Using a fluted pastry cutter or a pizza cutter cut the dough into 2inch by 4inch rectangles with a slit in the middle of each one

8.     Drop 5-7 rectangles of dough into the hot oil and heat for about 1 minute; if the oil gets too hot reduce the temperature slightly to avoid burning

9.     Remove the fried dough and place on the paper towel lined cookie sheet to absorb the excess oil

10.  Dust with powdered sugar; best served while still hot

11.  Repeat with the other sections of dough

To get a closer view of cutting the dough with a pizza or fluted cutter, go to this website and scroll down, cutting crostoli dough