Chiacchiere are the traditional Italian New Year’s cookie eaten throughout Italy, were each region has their own unique version. Although a simple pasta dough, Chiacchiere has the added flavor brought by dry white wine, rather than water, in the recipe. When fried, the sugars in the wine bring a beautiful hue to the cookie.Here Chez provides you a simple and authentic Chiacchiere recipe from the Apulian region of Italy (the heel and back of the ankle of ‘the boot’).
The level of light flakiness in this treat has to be tried to be appreciated and the honey & rose water dipping sauce completes this dessert.
This recipe was good enough to earn it a second star for January 3rd. Enjoy!
- Chez
Ingredients
- 8 ounces all-purpose flour
- 8 ounces cake flour
- 2 ounces sugar
- 3 ounces (3/4 stick) butter
- 1 cup of extra virgin olive oil
- 2 eggs
- ½ - ¾ cup dry white wine
- granulated sugar for garnish
- 2-3 cups vegetable oil for frying
- Cookie cutters
- ½ orange blossom honey
- 1 tbs rose water
Preparation
- Mix together the flour, sugar, eggs, butter and olive oil.
- Knead well for a while until it gets soft.
- To help you get it smoother, add some white wine. Roll out the dough and make a thin sheet (not higher that a couple millimeters) and cut punch out cookie cutter shapes of different silhouettes (squares, strips, fan shapes).
- Refrigerate for a minimum of 3 hours to re-harden dough.
- Warm honey in microwave, on high, for 15 seconds.
- Stir in rose water until well blended.
- Cover and set aside. NOTE: Do not refrigerate.
- After 3 hours, fry the dough figures in oil until golden.
- Remove from pan and place on inverted cooling rack over paper towels to absorb excessive oil.
- Dust with granulated sugar while still hot.
- Serve with dipping sauce on the side,
