How to make Castagnole, the traditional carnival sweets from Venice

It’s that time again. Today is the start of the famous Carnivale di Venezia, the beautiful spectacle featuring historic costumes and masks, parades on the canals, masquerade balls, live music and … dolci di carnevale.

The delicious sweets prepared particularly for the carnival season are indeed one of the most delicious Venetian carnival traditions. A wide range of them are prepared and sold everywhere across Venice during the heights of the two-weeks Carnivale di Venezia spectacle.

Though deciding which of them are the most delicious, is a really difficult task, I would certainly rank Castagnole quite high on my personal favourites list. They take their name from the resemblance to chestnuts, called castagne in Italian.

Soft on the inside and crunchy on the outside, these little fried balls of dough are another perfect example of the simply irresistible sweet dumplings made traditionally during the carnival season.

The best thing about these delicious little treats is, they are totally easy to make. Go ahead and try it yourself. Believe me, you will love them.

How to make Castagnole, the traditional carnival sweets from Venice

Makes around 20 pieces

200 g flour
50 g sugar
50 g butter (softened)
2 eggs
2 teaspoons baking powder
1 teaspoon vanilla extract
1 tablespoon anisette liqueur
zest of ½ lemon
1 litre vegetable oil for frying
powdered sugar

In a large bowl, whisk together the butter and eggs. Add sugar, liqueur, lemon zest and vanilla extract and stir to combine.

Mix flour with baking powder and add to the butter-egg mixture in small doses until obtaining a smooth dough.

Set aside and let rest for about 30 minutes.

Using a teaspoon, cut walnut-sized pieces from the dough and form into balls.

Heat the vegetable oil in a large saucepan. Fry the balls in batches until golden-brown for around 2-3 minutes. Do not add to many as they will double in size.

Transfer onto kitchen paper to dry and slightly cool down, then sprinkle with powdered sugar.

Serve while still warm.