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    Home » Ingredients » Flour

    Chiacchiere - Italian Fried Cookies

    Published: Dec 28, 2019 · Modified: Mar 24, 2025. This post may contain affiliate links. Please read my disclosure policy.

    Recipe Jump to Video
    This Oreillettes or Chiacchiere recipe is a traditional dessert usually sold during holidays in Italy and in France at Christmas as well as Carnival. They are strips of fried dough covered with icing sugar, crunchy and thin. Once you eat one you cannot stop.

    Chiacchiere are fried Italian bow tie cookies sold during holidays in Italy and France (Orelliette) at Christmas and Carnival. The dough is made with flour, eggs, butter, sugar, and white wine. They are cut into flat strips and deep-fried. These thin crunchy sheets of fried dough are served dusted with icing sugar. Once you eat one, you cannot stop.

    Jump to:
    • Origins and meaning of the names
    • Ingredients
    • Step by step instructions with images
    • Shaping the chiacchiere
    • Frying them
    • Variations
    • Baked Chiacchiere
    • Using a pasta maker
    • More Carnival desserts
    • 📋Chiacchiere Italian fried cookies

    This recipe has its origins back during the Roman Empire. They were sold during festivities called Saturnali, very similar to our Carnival.

    They were easy to make and produced in large quantities to last for the entire period of the festivities.

    Other fried desserts you can find during Carnival (or not) are Struffoli, Italian donuts Graffe or Zeppole di Carnevale, and Sicilian Cannoli with ricotta fillings.

    Graffe, Zeppole di Carnevale

    Origins and meaning of the names

    They are widespread around Mediterranean countries and apart from some small variations, the base recipe is pretty much the same.

    In France, they call it Oreillettes, which means ears, while Chiacchiere in Italian means chatting/gossiping, or Bugie, meaning lies.

    There is an interesting similarity in the translation, and I wonder if there is a connection. Maybe they were served during ladies' tea, and we love to talk.

    Other Italian names are Frappe, Crostoli, Cenci, Stracci, and many more, depending on the Italian Region.

    hand holding one chiacchiere

    Ingredients

    • 4 cups - 500 g flour
    • 2 tablespoon butter
    • 2 egg yolks
    • 1 egg
    • 1 tablespoon sugar
    • ½ cup - 120 ml white wine
    • 1 pinch salt
    • freshwater

    Step by step instructions with images

    Making the dough

    1. Separate two egg white from the yolk
    2. In a stand mixer bowl with the paddle attachment, mix flour with sugar and salt, the melted butter, one egg, and the white wine 
    3. Add fresh water gradually
    4. until you have a smooth dough
    5. Wrap in cling film and let it rest for 1.5 hrs.
    Making the dough

    Shaping the chiacchiere

    Here I use a pasta machine to make thin sheets of dough. You can make them with a rolling pin.

    1. Cut the dough into pieces and roll the dough through a pasta machine
    2. Roll them a couple of times until you hear a bubble bursting; this means that the dough is compact and ready
    3. Create six long sheets like lasagne sheets.
    4. Cut them into small rectangular forms
    5. Create a cut in the center as shown.
    6. Twist them inside the center opening to give them a twisted shape.
    7. Repeat with all of them.
    8. Ensure they are well-floured, so they do not stick to the table.
    Shaping them

    Frying them

    1. Fry the Chiacchiere
    2. Turn them to cook evenly.
    3. Place them in between paper towels to absorb the oil.
    4. Place the Chiacchiere on a serving dish, dusting each layer with icing sugar.
    Frying them

    Variations

    You can find different varieties of the same chiacchiere recipe: fried, baked, thin, large, with lemon or orange zest.

    I like to make them using the original recipe from a famous old Italian cooking book, where they are flavored with white wine. (Il Talismano della Felicita’ by Ada Boni - 1928).

    baked chiacchiere next to fried chiacchiere

    Baked Chiacchiere

    If you want a lighter version of the fried Chiacchiere, you can bake them instead.

    1. Bake for 20 minutes in a hot oven at 355 F - 180 C. If you are making thin Chiacchiere bake them for a shorter time
    2. Place the Chiacchiere on a serving dish, dusting each layer with icing sugar.
    Baked Chiacchiere

    Using a pasta maker

    To shape the Chiacchiere, I use a pasta roller machine and keep it at the first larger level of thickness.

    I pass the dough through the rollers until I hear a bubble bursting, which is a sign that the dough has reached the right level of elasticity.

    However, if you like thinner and crunchier chiacchiere, decrease the thickness of the rolls and pass the dough through one more time in the end.

    dough rolling through a pasta machine

    More Carnival desserts

    Carnival desserts are mostly fried since Carnival signals the start of the fasting Quaresma; any traditional food is decadent to indulge in and enjoy.

    Another Carnival fried dessert is the Struffoli o Pignolata, but many know them as a traditional Neapolitan Christmas dessert. 

    Others are Zeppole di Carnevale, Castagnole, Bomboloni, Graffe, I will try to add more to this blog.

    Struffoli served on a plate

    If you are making Ciacchiere Italian fried cookies, leave your comment below I would like to hear from you. You can find more delicious ideas if you FOLLOW ME on Facebook, YouTube, or sign up to my newsletter.

    Chiacchiare Italian fried cookies

    📋Chiacchiere Italian fried cookies

    5 from 9 votes
    Laura Tobin
    Servings 12 people
    Prep Time 30 minutes mins
    Cook Time 30 minutes mins
    1 hour hr 30 minutes mins
    Total Time 2 hours hrs 30 minutes mins
    Print Recipe Save Saved! Pin Recipe
    This Chiacchiere recipe is a traditional dessert usually sold during holidays in Italy and in France at Christmas as well as Carnival. They are strips of fried dough covered with icing sugar, crunchy and thin. Once you eat one you cannot stop.
    Prevent your screen from going dark

    Equipment

    • KitchenAid Mixer
    • Mini Measuring Set
    • Measuring mugs
    • Silicone Pastry Mat
    • Pasta Maker
    • Deep Fryer

    Ingredients
     

    • 4 cup flour 500
    • 2 tablespoon butter
    • 2 egg yolk
    • 1 fresh eggs
    • 1 tablespoon caster sugar
    • ½ cup dry white wine
    • 1 teaspoon salt
    • fresh water
    • vegetable oil for frying
    • icing sugar to serve

    Instructions
     

    • Separate the 2 egg yolks and mix all the ingredients together.
      4 cup flour, 2 tablespoon butter, 2 egg yolk, 1 fresh eggs, 1 tablespoon caster sugar, ½ cup dry white wine, 1 teaspoon salt
    • Add the water in very small quantities until it reaches the right consistency. 
      fresh water
    • Wrap in cling film and let it rest for 1.5 hrs.

    Shape them

    • Cut the dough into pieces and roll the dough through a pasta machine.
    • Roll them a couple of times until you hear a bubble bursting, this means that the dough is compact and ready
    • Create 6 long sheets like lasagna sheets.
    • Cut them into small rectangular forms.
    • Create a cut in the center as shown.
    • Twist them inside the center opening to give them a twisted shape.
    • Repeat with all of them. Make sure they are well floured so they do not stick to the table.

    Frying them

    • Fry the Chiacchiere 
      vegetable oil for frying
    • Turning them to cook evenly.
    • Place them in between paper towels to absorb the oil.

    Baked Chiacchiere

    • Bake for 20 minutes in a hot oven at 355 F - 180 C. If you are making thin Chiacchiere bake them for a shorter time
    • Place the Chiacchiere on a serving dish, dusting each layer with icing sugar.
      icing sugar

    Video

    Notes

    • You can flavour the dough with other liquors like Cognac, Rum or/and lemon zest, orange zest, or orange water blossom.
    • It is important to let the dough rest to achieve a better consistency so do not skip this step
    • Pass the dough through the pasta rollers several times until you hear a bubble burst.  It means that the dough has reached the right consistency and trapped air inside, which is the bubble bursting.
    • You can make them as thin as you want. I used the larger setting but if you prefer you can use the thinner one.
    • If you are making thin Chiacchiere bake them for a shorter time

    Nutrition

    Calories: 296kcalCarbohydrates: 49gProtein: 7gFat: 5gSaturated Fat: 1gCholesterol: 69mgSodium: 302mgPotassium: 90mgFiber: 1gSugar: 1gVitamin A: 95IUCalcium: 20mgIron: 3.2mg
    Tried this recipe?Please consider Leaving a Review!
    important notes on ingredients

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    Reader Interactions

    Comments

    1. Tawnie Kroll

      December 29, 2019 at 1:00 am

      5 stars
      Your step by step photos made this so fun and easy to make- delish! Thank you!

      Reply
      • Laura

        December 29, 2019 at 5:42 am

        I am glad you find it helpful

        Reply
    2. Anita

      December 29, 2019 at 1:50 am

      5 stars
      What's with festivals around the world and fried dough strips? They are everywhere, and I hope to one day sample each and every one of them. These oreillettes look so crunchy and delicious. I can totally see myself eating the whole batch. 🙂

      Reply
      • Laura

        December 29, 2019 at 5:42 am

        Very true, so much traditional fried food for the festivities

        Reply
    3. Jen

      December 29, 2019 at 3:23 am

      5 stars
      These are truly addicting! Totally worth the effort to make them.

      Reply
      • Laura

        December 29, 2019 at 5:41 am

        Yes, they are addictive

        Reply
    4. Haley D. Williams

      December 29, 2019 at 3:58 am

      5 stars
      I love how authentic this recipe is. Thanks for sharing!

      Reply
      • Laura

        December 29, 2019 at 5:41 am

        You are very welcome

        Reply
    5. Erika

      December 29, 2019 at 4:27 am

      5 stars
      I love your step by step photos. These look great!

      Reply
      • Laura

        December 29, 2019 at 5:41 am

        Thank you

        Reply
    6. Cyndy

      December 29, 2019 at 6:37 am

      5 stars
      I had these in Italy a few years ago and have always wanted to make them at home. Thank you for the great instructions!

      Reply
      • Laura

        December 29, 2019 at 9:10 am

        you are very welcome

        Reply
    7. dots

      January 17, 2023 at 6:24 pm

      i halved the recipe using just 2 egg yolks. since i do not have pasta machine i aerated the dough by passing it through the food processor and then beating it with the rolling pin.
      the results are very good, light, full of tiny bubbles and super tasty.
      great recipe, thank you.

      Reply
      • Laura

        January 18, 2023 at 10:08 am

        Thank you so much for your feedback. I am so happy to hear. I am currently in the process of writing another fried dessert recipe: Zeppole di Carnevale. I just finished recording it yesterday, and it will be live in a few days. You are going to love those.

        Reply
    8. Arlene Consentino

      October 20, 2023 at 4:31 am

      5 stars
      I love your explanation, the history, and the pictures! We do have the same kind of dessert in Brazil but we called them Cuecas Viradas - a very funny name that translates means inside-out underwear.Thank you for this recipe!

      Reply
      • Laura

        October 20, 2023 at 7:07 am

        LOL, that is so funny. Thank you for that, I will make them for my Brazilian nephews next time they come to visit.

        Reply
    5 from 9 votes (2 ratings without comment)

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    Laura Giunta Tobin

    Hi, I’m Laura. Welcome to my blog! While many talk about Italian food, I’ve lived it firsthand. Here, I share real Italian home cooking, just as it’s made in Italy. Won’t you join me?

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