Chiacchiere (Italian fried biscuits)

January 17, 2016 (Last Updated: January 11, 2019)

Chiacchiere (Italian fried biscuits)

Serves: about 50, depending on size
Cooking Time: 1 hour


  • 1kg cake flour
  • 10ml (2 tsp) baking powder
  • 200g (1 cup) sugar
  • 6 large eggs
  • 180g butter, softened
  • 10ml (2 tsp) vanilla extract
  • 10ml (2 tsp) vermouth
  • oil, for deep-frying
  • icing sugar, to serve



Sift the flour and baking powder into a mixing bowl. In a separate bowl, cream together the sugar, eggs, butter and vanilla.


Add the butter mixture to the dry ingredients and mix, adding the vermouth a little at a time until you have a stiff dough.


Using a pasta machine or a rolling pin, roll the dough out to 3mm thick.


Use a zigzag cutter to cut strips of dough about 10cm long and 3cm wide. Cut a slit in the middle of each strip and turn one side inside out, so that the strips are twisted. (If you prefer, just cut out shapes with a biscuit or cookie cutter.)


Deep-fry the biscuits in batches in hot oil until golden brown. Drain on paper towel and serve sprinkled with the icing sugar.


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