desserts italian

Chiacchiere al Forno Recipe

Baked chiacchiere with lemon zest, a little abbardente, and powdered sugar for a lighter Carnival pastry.

Vegetarian Nut-Free
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Prep 20 min
Cook 15 min
Total 1h 5m
Servings 4
Difficulty Medium

Ingredients

Dough

Finish

Rolling

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Instructions

  1. Work the eggs, flour, sugar, softened butter, baking powder, abbardente, and lemon zest together until you have a smooth dough.

  2. Knead briefly until the dough feels even and elastic, then divide it into smaller portions so it is easier to roll.

  3. Dust the work surface lightly with flour and roll each portion into very thin sheets. They should be almost transparent.

  4. Cut the dough into rectangles or diamonds with a fluted wheel and slit the center of each one.

  5. Set the pieces on a parchment-lined tray and chill them for 30 minutes so they dry slightly before baking.

  6. Bake at 180 C for about 15 minutes, until the edges are dry and lightly golden.

  7. Cool for a few minutes, then dust with powdered sugar and serve.

Storage & Meal Prep

Best on the day they are baked. Keep them in a tin for 1 to 2 days so they stay dry and crisp.

FAQ

Can chiacchiere be baked instead of fried?

Yes. They will be drier and less blistered than fried chiacchiere, but thin rolling and a short chill help them stay crisp.

Why chill the dough pieces before baking?

The chill dries the surface slightly, which helps the ribbons bake with cleaner edges instead of puffing into soft biscuits.

Can I make chiacchiere without abbardente?

Yes. Use grappa, another clear spirit, or leave it out and add a teaspoon of lemon juice if the dough needs moisture.

Interactive Nutrition Map

4 Servings

Customize Ingredients

Eggs
Egg (Large, Whole, Raw)
100 g
Grains & Bread
All-Purpose Flour
250 g
Oils & Fats
Butter (Unsalted)
30 g
Herbs & Spices
Lemon Zest
2 g
Sweeteners
White Sugar
30 g
Powdered Sugar
23 g
Baking
Baking Powder
4 g

Per Serving

372kcalCalories
10gProtein
62gCarbs
9gFat
2gFiber
Sodium
43mg2% DV
Potassium
103mg2% DV
Calcium
28mg2% DV
Iron
3.3mg18% DV
Magnesium
17mg4% DV
Vitamin C*
0mg0% DV
Vitamin A
91µg10% DV
Vitamin K
0.8µg1% DV
Folate
126µg32% DV
All-Purpose Flour
Egg (Large, Whole, Raw)
White Sugar
Butter (Unsalted)
Baking Powder
Lemon Zest
Powdered Sugar
* Nutrition is an estimate; actual values vary by ingredient brands and cooking methods. Percent Daily Values are based on a 2,000 calorie diet.

The Story Behind This Dish

Chiacchiere are not a Sardinian invention, but they still belong to the Carnival table many Sardinian families know. This baked version keeps the same thin sheets and light crackle without going into deep oil.

I keep the dough plain. Lemon zest matters. A little abbardente gives the dough the sharp edge these pastries need. The real work is in rolling it thin enough. If the sheet stays thick, the result turns biscuit-like instead of dry and crisp.

Part of: The Sardinian Kitchen

Related: Sardinian Table: Real Meals | Sardinian Ingredients Guide