Castagnole II
Origin: Florence, Italy
Source: Pellegrino Artusi, 1891
Ingredients
- eggs
- tbsp water
- tbsp fumetto (a sweet aniseed liqueur)
- g butter
- g sugar
- salt
- flour
Instructions
- Mix egg yolks, sugar, fumetto, water, and salt; whip the whites separately.
- Work these with the butter into enough flour to make a workable dough and knead until smooth.
- Form small walnut-sized balls and fry over low heat in plenty of fat, as in the previous recipe.