Castagnole

Instructions

1. 1

   To prepare the castagnole, first work the softened butter with a spoon; add the seeds from the vanilla bean and the grated lemon zest. Mix until you get a smooth cream. In another bowl, pour the flour and sugar.

2. 2

   Then, sift in the baking powder and add the salt, the lightly beaten eggs, and the flavored butter.

3. 3

   Also add the anise liqueur and mix first with a spoon and then by hand.

4. 4

   You should get a smooth dough. Cover it with a plate or plastic wrap and let it rest for 30 minutes. Then transfer it to a lightly floured work surface.

5. 5

   Form a log and, using a small knife or dough scraper, cut out about 35 pieces of 12 g each. Then, form them into balls. If you prepare all the balls at once, they may dry out a bit, so we recommend covering them or forming and frying them directly.

6. 6

   When the oil has reached a temperature of 170°F, immerse a few castagnole at a time, using a slotted spoon or a kitchen spider. Cook for 2-3 minutes, turning them until they are golden brown. Then drain them.

7. 7

   Transfer them to a sheet of paper towels and pass them in sugar while still warm. Arrange them in a plate until you finish them all. The castagnole are ready to serve!