Carnival Biscuits

Our version of the most famous Carnival cake is instead a biscuit of fragrant short pastry filled with Clementine Jam: BiscoChiacchiere!

Soft, fragrant and easy to make, they can be filled with other jams or preserves as desired and enriched with pieces of dried fruit. 

INGREDIENTS:

· 340 g 00 flour

· 40 g caster sugar

· 2 whole eggs

· A pinch of salt

· The grated rind of a lemon

· 30 g of alchermes, which can be replaced by white wine or another liqueur

· 40 ml sunflower oil, can be replaced by butter

· Extra Valle del Crati clementine jam

· Peanut seed oil for frying

· Icing sugar for decoration 

METHOD:

Beat the eggs with sugar, salt and lemon zest; add oil and alchermes and mix.

Incorporate the flour, first kneading with a fork and then with your hands. Make a homogeneous dough and let it rest in the refrigerator for half an hour.

Roll out the dough thinly with the help of a rolling pin and cut the chiacchiere into squares with a pastry cutter: place the jam in the centre and close with another square of dough.

Seal the edges well with a fork and fry in plenty of hot peanut oil. Drain on absorbent paper and, when cold, dust with icing sugar.