Oven Baked Chiacchiere (Italian Carnival Cookies)

Oven Baked Chiacchiere are a light, crispy Italian pastry traditionally enjoyed during Carnival season. Unlike the deep-fried version, this baked variation is a healthier alternative without sacrificing texture or flavor. Made with citrus zest, vanilla, and a touch of sweetness, these golden, delicate cookies are perfect for festive gatherings or a delightful tea-time treat.

What Are Chiacchiere?

Chiacchiere (pronounced "kee-ah-kee-eh-reh") are Italian Carnival cookies, known for their crispy, airy texture. Traditionally fried and dusted with powdered sugar, they originate from ancient Roman times, where similar pastries were made with flour and honey. Each region in Italy has its own name for them, including frappe, crostoli, and bugie.

Why Everyone Will Love This Recipe

• Crispy and Light – A guilt-free take on a beloved Italian treat.
• Easy to Make – No frying required, just roll, cut, and bake.
• Perfect for Any Occasion – Serve at parties, holidays, or as an everyday sweet snack.
• Bursting with Flavor – Citrus zest and vanilla create a fragrant, aromatic dough.

Cooking Tips

• Roll the Dough Thin – The thinner the dough, the crispier the chiacchiere.
• Use a Pastry Wheel – This helps achieve the classic fluted edges.
• Do Not Overbake – Keep an eye on them as they bake quickly.
• Let Them Cool Before Dusting – This prevents the powdered sugar from melting.

Frequently Asked Questions

Can I Make Chiacchiere Without a Pastry Wheel?

Yes! You can use a sharp knife, but a fluted pastry wheel gives them the traditional ridged edges.

What Can I Use Instead of Vanilla Powder?

You can substitute vanilla extract (1 teaspoon) or vanilla bean paste.

Why is My Dough Too Dry?

If the dough feels dry, add a teaspoon of milk or water at a time until it becomes pliable.

How Do I Prevent Chiacchiere From Becoming Too Hard?

Ensure you don’t overbake them and roll the dough evenly thin to prevent inconsistencies.

Can I Make the Dough in Advance?

Yes! Wrap the dough in plastic wrap and refrigerate for up to 24 hours before rolling and baking.

How to Freeze

1. Wrap unbaked chiacchiere dough tightly in plastic wrap and aluminum foil.
2. Store in the freezer for up to 2 months.
3. Thaw in the fridge overnight before rolling and baking.

For already baked chiacchiere:

1. Store in an airtight container, layering them with parchment paper.
2. Freeze for up to 1 month.
3. Recrisp in the oven at 300°F (150°C) for a few minutes.

How to Store

• Room Temperature: Store in an airtight container for up to 1 week.
• Reheating: If they soften, bake at 300°F (150°C) for 5 minutes to restore crispiness.

How To Make Baked Chiacchiere

Step 1

Step 1

In a large bowl, combine flour, sugar, eggs, oil, and vanilla. Mix with a fork.  Stir in the lemon, mandarin, and orange zest. Knead until a dough forms. Wrap in plastic wrap and refrigerate for 30 minutes. Roll the dough thin (about 2-3mm thick) on a floured surface. Cut into rectangles with a fluted pastry wheel and make two cuts in the center.

In a large bowl, combine flour, sugar, eggs, oil, and vanilla. Mix with a fork.  Stir in the lemon, mandarin, and orange zest. Knead until a dough forms. Wrap in plastic wrap and refrigerate for 30 minutes. Roll the dough thin (about 2-3mm thick) on a floured surface. Cut into rectangles with a fluted pastry wheel and make two cuts in the center.

Step 2

Step 2

Preheat oven to 360°F (180°C). Place chiacchiere on a lined baking sheet and bake for 10 minutes, until light golden.

Preheat oven to 360°F (180°C). Place chiacchiere on a lined baking sheet and bake for 10 minutes, until light golden.

Step 3

Step 3

Let them cool, then sprinkle with powdered sugar. Enjoy!

Let them cool, then sprinkle with powdered sugar. Enjoy!