Pour the flour, baking powder, sugar, butter cut into small pieces, and orange zest onto a work surface, and form a nice well in the center where you can pour in the whole egg and salt so they don’t spill out!
Using your index finger, mix in the egg while gradually incorporating more flour; when it starts to thicken too much, add a little white wine—but don’t overdo it!
As always, shape it into a nice ball so the dough isn’t too soft—it needs to be firm!
Cover it with plastic wrap and let it rest in the fridge for half an hour!
Once the time has elapsed, roll out the dough very thinly with a rolling pin or a pasta machine (I recommend this one: click HERE to buy it) and cut out rectangles with a pastry wheel (this one, for example: LINK).
Remember: the thinner you roll out the dough, the tastier and less floury they’ll turn out!
For convenience, I made them about 10 cm (half a span) by 6 cm.
Place the cut dough on a baking sheet lined with parchment paper and put it back in the fridge for 15 minutes.
Preheat the oven to 180°C in conventional mode, and after 15 minutes, bake for 10 minutes!
Take the chiacchiere out of the oven and let them cool on a wire rack while sprinkling them with powdered sugar!
There you go!
As promised, here’s the recipe for** baked chiacchiere**. I’m writing this for everyone who, like me, hates deep-frying but can’t resist the temptation of chiacchiere during Carnival season!!
The ingredients are enough for 6–8 people who aren’t too big of a sweet tooth! (That last part is very important: if it’s anything like at my house, they’re just enough for 2 people… :D )
A simple, quick, and hugely popular recipe!
Let me know in the comments what you think!