Ingredients with Measurements:
-1/2 cup (120 mL) amaretto liqueur
-1/2 cup (120 mL) honey
-1/4 cup (60 mL) unsalted butter
-1/4 teaspoon (1.25 mL) ground cinnamon
-1/4 teaspoon (1.25 mL) ground nutmeg
-1/4 teaspoon (1.25 mL) ground cardamom
-1/4 teaspoon (1.25 mL) ground ginger
-1/4 teaspoon (1.25 mL) ground cloves
-1/4 teaspoon (1.25 mL) salt
-2 cups (480 mL) all-purpose flour
-1/2 cup (120 mL) confectioners' sugar
-1/4 cup (60 mL) vegetable oil
Special Equipment Needed:
-Mixing bowl
-Whisk
-Rolling pin
-Cookie cutter
-Baking sheet
-Parchment paper
Step-by-Step Instructions:
1. Preheat oven to 350°F (177°C).
2. In a medium mixing bowl, whisk together amaretto liqueur, honey, butter, cinnamon, nutmeg, cardamom, ginger, cloves, and salt.
3. In a separate bowl, mix together flour and confectioners' sugar.
4. Gradually add the wet ingredients to the dry ingredients, stirring until a dough forms.
5. On a lightly floured surface, roll out the dough to 1/4 inch (6 mm) thick.
6. Cut the dough into 2-inch (5 cm) squares and place on a parchment-lined baking sheet.
7. Bake for 12-15 minutes, or until golden brown.
8. Allow the chiacchiere to cool before glazing.
9. To glaze, mix together the vegetable oil and remaining amaretto liqueur in a small bowl.
10. Brush the glaze over the cooled chiacchiere.
Time:
Preparation Time: 20 minutes
Cooking Time: 12-15 minutes
Temperature: 350°F (177°C)
Serving Size: Makes about 2 dozen chiacchiere
Nutritional Information:
Calories: 130
Fat: 4.5 g
Carbohydrates: 16 g
Protein: 1 g
Substitutions for Ingredients:
-Amaretto liqueur: Any other type of liqueur or alcohol can be used in place of amaretto.
-Honey: Maple syrup or agave nectar can be used in place of honey.
-Unsalted butter: Margarine or coconut oil can be used in place of butter.
-All-purpose flour: Whole wheat flour or gluten-free flour can be used in place of all-purpose flour.
Variations:
-Add 1/4 cup (60 mL) of chopped nuts or dried fruit to the dough for added flavor.
-Substitute the amaretto liqueur for any other type of liqueur or alcohol.
-Substitute the honey for maple syrup or agave nectar.
Tips and Tricks:
-Be sure to roll out the dough to an even thickness of 1/4 inch (6 mm).
-Chill the dough for 30 minutes before rolling it out to make it easier to work with.
-Brush the glaze on the chiacchiere while they are still warm for best results.
Storage Instructions:
Store the chiacchiere in an airtight container at room temperature for up to 5 days.
Reheating Instructions:
Reheat the chiacchiere in a 350°F (177°C) oven for 5 minutes.
Presentation Ideas:
Serve the chiacchiere on a platter with a dusting of confectioners' sugar or a drizzle of melted chocolate.
Garnishes:
Garnish the chiacchiere with a sprinkle of chopped nuts or dried fruit.
Pairings:
Pair the chiacchiere with a cup of espresso or cappuccino.
Suggested Side Dishes:
Serve the chiacchiere with a side of fresh fruit or a scoop of gelato.
Troubleshooting Advice:
-If the dough is too dry, add a tablespoon of water at a time until it comes together.
-If the dough is too sticky, add a tablespoon of flour at a time until it is no longer sticky.
Food Safety Advice:
Be sure to wash your hands before and after handling the dough.
Food History:
Chiacchiere are a traditional Italian pastry that are typically served during Carnival season.
Flavor Profiles:
The chiacchiere have a sweet and nutty flavor from the amaretto liqueur and honey, with a hint of spice from the cinnamon, nutmeg, cardamom, ginger, and cloves.
Serving Suggestions:
Serve the chiacchiere as a dessert or snack.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Italian
Taste: Sweet, Nutty, Buttery, Caramelized, Almond, Almond-Flavored