Italian Fried Cookies also knows as Chiacchiere Napoletane
“These are a "not too sweet" dessert cookie. They also have the distinction of being one of the most popular Italian cookies. And are really fun and pretty easy to make.”
Italian Quandi Crostoli
Servings – 40 cookies Prep Time – 30 Minutes Cook Time – 5 Minutes Ingredients:
1/2 cup butter or oil
1 teaspoon baking powder
1 teaspoon vanilla
1/4 cup white wine, amaretto or brandy
6 cups flour
canola oil for frying
Beat all wet ingredients, eggs, butter, wine, and vanilla in a bowl until creamy.
Add flour, baking powder until dough is the right consistency to roll out.
Roll out on floured board, as thin as possible., try not to over flour the board as they will get dry and tougher, (just lightly floured).
Cut into a strip using a pastry cutter and tie in bows or twist like a ribbon, (a cutter with fluted edges works well and looks prettier)
Fry in around 3 inches of oil or deep fryer on medium heat, until golden brown, drain on a dish lined with paper towels.
These should be light and golden not dark and they also float to the top, they take around 1 or 2 minutes on each side.
Cool sprinkle with powdered sugar.
"If you feel the mixture is too dry, you could add a splash of milk of your choice, but usually you don’t need it. It could also be a sign, that your bananas were too small, so if you have some leftover banana, you could also just add more banana."
CWT is not a certified dietician or nutritionist. Any nutritional information shared on this site is an estimate counted through measurements and package nutritional information used in each recipe. If calorie, macro counting and other nutritional values are important to you, I recommend running the ingredients through your choice of nutritional calculator you prefer. Calories can vary depending on national brands used per recipe.