Chiacchiere al Forno – a Carnevale Neapolitan Cookie

chiacchierri  I had a seminar this past weekend and I made an Italian cookie that is usually made to celebrate Carnevale (Mardi Gras, fat Tuesday).  The cookies are usually fried or baked and served with a cup of chocolate sauce to dip into.  For convenience of serving this as part of the cooking seminar I dipped the cookies in semi-sweet chocolate.  I didn’t realize these cookies were going to be such a hit and did not give out the recipe at the seminar.  So many people asked for the recipe so here it is!! I think what makes these cookies so tasty and unusual is the lemon zest and the marsala wine.  Typical of Neapolitan baking.  In the next couple of weeks I promise I will share with you on my blog the last 3 seminars with recipes and lots of information!  Talk to you all soon.  Vivi con gusto!

 

Chiaccheri al Forno

Ingredients:

2 ½ cups of flour

½ cup of superfine sugar ( if you don’t have superfine sugar you can pulse the sugar in a food processor but don’t overdo or it will turn to powdered sugar)

2 ounces of softened butter ( half a stick of butter)

4 eggs

4 tablespoons of Marsala Wine

Zest of  2 whole lemons ( make sure when you grate it that you don’t get the white part – it’s the bitter part)

1 tbs of vanilla

¼ tsp of baking soda

1/4 tsp of salt

Melted semi sweet dark chocolate for dipping – I add a little shortening to thin it out

Procedure:

  1. Preheat oven to 350 degrees
  2. Combine all the ingredients except for chocolate in a mixer and mix until all combined. The dough will be sticky.
  3. Put dough on a flour surface and knead and keep adding flour until it’s a smooth non-sticky consistence.
  4. Roll out dough until it’s an 1/8 of an inch.
  5. Cut with a pizza cutter into rectangles. Then indent the middle of the rectangle in one or two cuts.
  6. Place on a baking sheet lined with parchment paper, making sure you space the chiarccheri so they don’t over lap.
  7. Bake in oven until they have a golden color – about 10 minutes
  8. Dip the edges in melted chocolate

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