How to Make Crostoli, Chiacchiere di Carnevale

It's Carnevale season, which means sweet treats are in order! We want to share with you how to make one of the most famous pre-lenten desserts in Italy and also in many other parts of Europe, Crostoli. You might know these as Chiacchiere, Cenci, Frappe, Bugie or Sfrappole - it's a cookie with many names. They are simple and delicious. Easy to eat and easy to make!
Ingredients
1¾ cups flour all-purpose
2 tablespoons granulated sugar
½ teaspoon baking powder
½ teaspoon vanilla extract
Pinch of salt
2 eggs lightly whisked, room temperature
2 ½ tablespoons olive oil
2-3 tablespoons liquor (grappa, brandy, rum, amaretto)
1/2 lemon zest
For Frying:
4-6 cups vegetable oil for frying
powdered sugar for dusting
Instructions
1. On a clean counter surface, combine the dry ingredients and form a well in the center.
2. Add the lightly beaten eggs, oil, liquor and lemon zest to the well in the center.
3. Use your fork to gently combine the flour mixture with the wet ingredients. It’s ok if it gets messy! Just try and keep the well intact.
4. Once ingredients are mostly combined, start kneading by hand for a few minutes (3-5) until the doughball is formed and springs back when you touch it.
5. Cover with a piece of plastic wrap and let it rest for about 1 hour.
6. Prepare a large tray lined with paper towels.
7. Heat vegetable oil to 375°F.
8. Divide the dough into 2-4 parts. Work with one half/one quarter of the dough at a time while keeping the rest covered with plastic wrap.
9. Cut each section into 3-4 pieces and flatten each piece in order to start the process of thinning out the dough.
10. Start at the widest setting of your pasta machine and begin to thread the dough through the rollers.
11. Begin to reduce the thickness until you reach the last or second to last setting of your pasta machine.
12. Continue in this manner until all the dough has gone through this process.
13. With a fluted pastry wheel, cut into rectangles (or whatever size you want); make a slit (or two) down the middle then fold the edge into the center and pinch to make a bowtie shape.
14. Gently drop each piece of dough in the hot oil. DON’T CROWD THE POT! The dough should immediately puff up. Quickly turn them over for a few more seconds and remove with a slotted spoon.
15. Place on a large tray which has been lined with paper towels. This process for each piece of dough should take 5-6 seconds.
16. Repeat until all the dough has been rolled, cut and fried.
17. Dust with powdered sugar just before serving.
18. These are best served the day they are made.
Recipe Inspired by Maria Vanelli, of She Loves Biscotti