Go Back Email Link
+ servings
The Best Sweet Chiacchiere

The Best Sweet Chiacchiere

I have tried many recipes found on the web, but this recipe is the best for me; I get crumbly, light chiacchiere that melts in my mouth.
5 from 3 votes
Prep Time 10 mins
Cook Time 15 mins
Additional Time 1 hr
Total Time 1 hr 25 mins
Course Cookies and Pastries
Cuisine Italian
Servings 6


  • 300 g flour 00 1¾ cups + 2 tbsp
  • 45 g sugar 1/4 cup
  • 2 eggs
  • 70 g milk 1/4 cup
  • 40 g melted butter 3 tbsp
  • 2 tbsp Marsala wine
  • A pinch of salt
  • Orange or lemon zest
  • Powdered sugar
  • Sunflower oil


  • On a work surface, form a bowl with the flour, then add the eggs, melted butter, sugar, a pinch of salt, marsala, lemon, or orange zest in the center.
  • Begin to knead by gradually adding the milk.
  • Once the mixture has become homogeneous and non-sticky, form a ball.
  • Cover it with cling film and put it in the refrigerator for at least 1hr.
  • After the hour, take the dough and roll it with a rolling pin, or with the pasta machine, into a thin sheet.
  • I recommend that you fold the dough and roll it out again, several times.
  • With a notched wheel, cut out of the dough into medium-sized rectangles (4 x 10 cm) (1.5 x 4 inches)
  • Bring the sunflower oil to a temperature of 170°C (338°F) in a steel pan with high sides.
  • Fry the chiacchiere, a few at a time, until golden brown on both sides.
  • Once cooked, drain them on absorbent paper from excess oil.
  • Sprinkle the chiacchiere with powdered sugar.


Keyword chiacchiere
Tried this recipe?Let us know how it was!