• Chiacchiere

    5 votes
    Prep: 1 1/2 hours Cook: 3 min Servings: 6
    by Patricia Turo
    54 recipes
    Chiacchiere (chiacchiere in Italian means to chatter or gossip). and are also called cenci. They are called this because they make so much noise when you eat them. They are light and wonderful for a summer party.


    • Dough
    • 4 cups flour, sifted
    • 1/2 cup confectionary sugar
    • 1/4 teaspoon salt
    • 1/4 pound butter
    • 2 tablespoon of Whiskey, Brandy, Sherry or Sweet Marsala wine
    • 4 medium eggs, beaten
    • FRYING
    • 1 quart oil for frying (Canola oil or peanut oil)
    • Confectionary sugar


    1. DOUGH
    2. Cream the eggs and sugar together. Add the butter and the alcohol of your choice and blend. Sift the flour and salt and slowly add it into the egg mixture. Form the dough and knead until it is smooth. Refrigerate for 1 hour.
    4. Thinly roll out the dough. With a cookie cutter, cut the strips about 2-3” x 5” long. Make another cut in the center of the strip, about 1”, and pull one end of the dough through the cut forming a bow.
    5. FRYING
    6. In a deep fryer, place a few cookies at a time in hot oil and fry until they puff up and become golden brown. Place them on paper towels to drain or on a cake rack placed over a cookie sheet with a rim. This allows any additional oil to drain out of the cookie.
    7. COATING
    8. Once completely cooled, place a few cookies in a bag filled with confectionary sugar and gently coat with sugar.
    9. STORING
    10. Store in a paper bag. They will get soggy if they are stored in a sealed container.


    • Foodessa
      I am a terrible fryer...therefore I will share this recipe with my mother-in-law that is never phased by this method of cooking.
      By the the region of Abbruzzo, Italy...we would call these 'Crispelle' as well as 'Farfalle' because of their resemblance to butterflies ;0)
      I get the feeling that these crispy beauties can be named in a number of ways?!?
      What counts, is that they are a joy around the holidays!
      Thank you for sharing,
      • I Sicilian
        I Sicilian
        I love these little crispy things. I've never tried them with liquor. My next batch I will incorporate the liquor. Love your recipes
        • Frank Fariello
          Frank Fariello
          Great stuff. Nonna Angelina was a real hand at these. And thanks for the explanation--never did know why they were called chiacchiere.

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