| 3 ½ cups |
all purpose flour |
| ¾ cup |
sugar |
| 1 ½ tsp |
baking powder |
| 1 |
pinch of salt |
| 3 |
eggs |
| 1 tbs |
anise seeds |
| 1 tbs |
anise liquor |
| ½ cup |
milk |
| ½ cup |
oil for frying (olive or canola) |
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confectioners sugar for dusting the castagnole |
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Mix the dry ingredients together. Add eggs, liqueur, seeds, milk and oil and mix until you have a soft, smooth dough.
Wrap with plastic wrap and let it rest for 30 minutes in the refrigerator. Cutting a piece of dough at a time, roll the dough to form 1-inch thick cylinders. Cut the cylinders in pieces the size of a large cherry and roll them between your hands to form little balls. To fry the castagnole, heat the oil to 360ºF.
Fry the castagnoli until golden brown. Place on a plate covered with paper towels.
Dust them with confectioners’ sugar and serve at room temperature.
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