During Carnevale delightful, sweet, crispy strips known as chiacchiere are seen throughout bakeries in Italy. They are fried treats that go by many names:
Cenci, Crostoli, Frappe, Cioffe.
They are also made in different shapes: squares, sheets, strips, diamonds, knots and twisted ribbon.
3 egg yolks
1/4 cup whisky or sambuca
1/2 teaspoon of salt
2 1/2 cups all-purpose flour
2 teaspoons baking powder
4 tablespoons sugar
Vegetable oil for deep frying
In a bowl, beat eggs, sugar, salt and whisky until well blended. Sift flour with baking powder and add gradually to batter until a stiff dough forms. Turn onto a lightly floured surface and knead for 10 minutes. Divide dough in half; roll each half as thin as possible (noodle thickness). Cut into strips (5" x1") with a scalloped pastry wheel.
Preheat oil to 375 degrees. Fry cookies few at a time for 1 minute on each side or until golden brown. Drain on paper towels. Dust with confectioner's sugar. Yields about 4 or more dozens.
What makes this timeless pastry truly heavenly and addictive is their light and crisp texture, which pairs beautifully with a coffee and dessert wine.