Chiacchiere

Instructions

1. 1

   To prepare the chiacchiere, sift the flour together with the baking powder and pour it into a mixer bowl with the paddle attachment. Add the sugar, salt, the eggs that have been beaten beforehand, the egg yolk, and the grappa. Mix until the ingredients are well combined.

2. 2

   Replace the paddle with the dough hook, add the vanilla bean seeds and the butter, then continue to knead for 15 minutes until you obtain a smooth dough: it should be firm but still pliable. If necessary, you can add 5-10 g of water. Transfer the dough to a work surface and quickly knead it to form a sphere.

3. 3

   Wrap the dough in plastic wrap and let it rest at room temperature for at least 30 minutes. After this time, divide the dough into portions of about 150 g each and start working each portion individually. Flatten a portion slightly with the palm of your hand, flour it, and roll it out with a rolling pin, starting with the widest setting.

4. 4

   Fold the sides of the strip of dough towards the center, then roll it out again, each time setting the rolling pin to a thinner setting, until you reach 2 mm. Repeat the same procedure with all the portions of dough. Let the rolled-out dough rest for a few minutes and, in the meantime, bring the oil to a temperature of 150-160°. With a pastry wheel, cut out rectangles of about 5x10 cm and make two parallel cuts in the center of each, parallel to the long side.

5. 5

   As soon as the oil reaches the right temperature, immerse 2-3 rectangles of dough in the oil with the help of a slotted spoon and fry them, turning them over, until they are golden brown. Drain the pastries on paper towels and, once they are cold, arrange them on a plate and sprinkle them with plenty of sifted powdered sugar. Your chiacchiere are ready.