Castagnole

To prepare castagnole, first work the soft butter with a spoon; add the vanilla pod seeds and grated lemon zest 1. Mix until you get a smooth cream 2. In another bowl, pour the flour and sugar 3.

Then sift the baking powder into it 4 and add the salt, lightly beaten eggs 5, and flavored butter 6.

Add also the anise liqueur 7 and mix first with a spoon 8 and then by hand 9.

You should get a smooth dough 10. Cover it with a plate or plastic wrap and let it rest for 30 minutes 11. Then transfer to a lightly floured work surface 12.

Form a log 13 and using a dough cutter, cut out about 35 pieces of 0.4 oz each 14. Then shape them into balls 15. If you prepare all the balls at once they may dry out a bit, so we recommend covering them or shaping and frying them as you go.

When the oil has reached 340°F, immerse a few castagnole at a time using a skimmer, or a kitchen spider 16. Cook them for 2-3 minutes, turning them until they are golden brown 17. Then drain them 18.

Transfer them to a paper towel or for frying 19 and roll them while still hot in sugar 20. Arrange them on a plate until you finish all of them 21. The castagnole are ready to serve!