Baked Chiacchiere

Name: Baked Chiacchiere
Prep time: 60 min
Cook time: 15 min
Total time: 75 min
Yield: 40
Ingredients: Type 00 flour 4 cups; Sugar 5 ½ tbsp; Butter (softened at room temperature) 3 ½ tbsp; Eggs (about 3 medium) 6.2 oz; Egg yolks (approximately 1) 1.1 tbsp; Grappa 1 oz; Baking powder 1 ¼ tsp; Vanilla bean 1; Fine salt 1 pinch; Powdered sugar to taste

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Calories per serving

Vegetarian

Energy Kcal 75
Carbohydrates g 12.8
of which sugars g 3.3
Protein g 2
Fats g 1.6
of which saturated fat g 0.8
Fiber g 0.3
Cholesterol mg 25
Sodium mg 35

Difficulty: Easy
Prep time: 60 min
Cook time: 15 min
Makes: 40 pieces
Cost: Low
Note + about 30 minutes of dough resting

PRESENTATION

Baked chiacchiere bring all the crispy joy of Italy’s Carnevale right into your kitchen without the mess of frying. So, here’s the deal, these Italian baked carnival sweets pop up all over during February, with that sweet, buttery aroma just filling the air. You can't ignore it. And look, while the classic version uses oil for that extra crispy finish, a good oven-baked chiacchiere recipe—which is great—keeps the same dough and that light, almost tender crunch everyone loves but goes lighter. People all over Italy talk about how that sweet aroma brings back childhood memories—sneaking a bite before dinner or watching the grown-ups dust mountains of powdered sugar over the pastries. Really, so so nostalgic.

And here's the thing, in some towns, air fryer versions are gaining popularity, and in others, bakers get creative with filled chiacchiere, like Bugie ripiene, stuffed with jam or chocolate. For real, a fun twist. For anyone who likes to mix things up, the world of baked chiacchiere is wide open. Every Italian region adds its own touch to these traditional Italian pastries—in the north, you might find Tortelli (tiny fried or baked dough balls), while in the south, the shapes might get wild and extra thin for that ultra-crispy bite.

The baked versions are popular for those seeking a healthy chiacchiere recipe, offering all the light, golden texture with way less oil. They’re easy to stack on a platter for parties or school snacks. Can't go wrong. Nothing beats biting into a crunchy, sweet chiacchiere and tasting that flavor that feels just like Carnevale. Whether you stick with the old-school fried kind or try out the baked Italian desserts version, chiacchiere al forno always feel special—like a mini celebration of Italian tradition, right at your table. These treats offer a really really good way to enjoy a piece of Italy, wherever you are, keeping the spirit of Carnevale alive with every bite.

INGREDIENTS

Calories per serving

Ingredients for 40 chiacchiere: Type 00 flour 4 cups (500 g); Sugar 5 ½ tbsp (70 g); Butter 3 ½ tbsp (50 g) - (softened at room temperature); Eggs 6.2 oz (175 g) - (about 3 medium); Egg yolks 1.1 tbsp (15 g) - (approximately 1); Grappa 1 oz (30 g); Baking powder 1 ¼ tsp (6 g); Vanilla bean 1; Fine salt 1 pinch

for dusting: Powdered sugar to taste

Preparation

How to prepare Baked Chiacchiere

To prepare the baked chiacchiere, start by placing the sifted flour together with the yeast in a stand mixer equipped with a paddle attachment. Then add the sugar 1, a pinch of salt, the whole eggs, and the slightly beaten yolk 2. Also add the grappa 3 and work the dough at medium speed until the ingredients are well combined.

Replace the paddle attachment with the dough hook 4 and continue by adding the vanilla bean seeds and the butter softened at room temperature 5. Continue kneading for about 10 minutes, until you get a firm yet malleable consistency. Transfer the obtained dough onto the work surface and shape it into a spherical form 6.

Wrap the dough in plastic wrap 7 and let it rest at room temperature for 30 minutes. Then take a portion of dough, keeping the rest covered; you should flatten it with the palm of your hand 8, slightly flour it, and then pass it through the pasta machine initially at the widest thickness 9.

Fold the short sides towards the center 10 and pass it through the pasta machine at a progressively thinner setting until you obtain a very thin sheet 11. Let the dough strips rest for a few minutes, then you can trim them with a fluted pastry wheel and cut rectangles of about 4x2.5 inches 12.

Make diagonal cuts in the center of each rectangle 13. Now you're ready to blanch the chiacchiere in a pot with boiling water for a few seconds 14, until they float to the surface; do not boil more than 1-2 chiacchiere at a time. Then drain them 15

and transfer them onto a baking tray lined with parchment paper 16. Continue in this way until you fill the first baking tray 17. Bake in a preheated fan-assisted oven at 392°F for about 5 minutes on one side and 5 minutes on the other. Once ready, remove from the oven and let them cool slightly 18.