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Photo Credit: Elizabeth Newman

Italian Frappe Cookies

30 MINPrep Time
20 MINCook Time
8Servings
by Giada
Member Exclusive
Photo Credit: Elizabeth Newman
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Though this is technically a fried pastry, I've always looked at it like a cookie, because Aunt Raffy and I always made these around Christmas time as part of our cookie assortment. I like to use a pasta maker when I roll these out - if you can get them nice and thin, they'll puff up to a perfectly light and crisp bite when you cook them. These have an almost beignet-like quality to them - and if you enjoy it with chocolate hazelnut spread, you're in for a real treat.

These cookies have all kinds of names: chiacchiere, cioffe, but Raffy and I always called them Frappe!

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Italian Frappe Cookies

Rated 5.0 stars by 1 users

Servings

8

Prep Time

30 minutes

Cook Time

20 minutes

Image of Italian Frappe Cookies

Ingredients

  • 1 1/2 cups 00 flour, plus more for dusting
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon kosher salt
  • 1 tablespoon sugar
  • 2 tablespoons unsalted butter, cut into small pieces and chilled
  • 1 large egg
  • 3 tablespoons sweet marsala
  • 1 teaspoon lemon zest, from 1 lemon
  • Vegetable oil, for frying
  • Confectioners’ sugar, for dusting

Instructions

  1. Pour 1 1/2 cups flour onto a clean surface. Using a fork, stir in the baking powder, salt, and sugar. Add the butter and, using your fingertips, quickly smear it into the flour until there are very few visible pieces of butter left. Form the mixture into a mound with a well in the center. To the well add the egg, marsala wine and lemon zest. Using the fork, break up the egg and start whisking, gradually bringing the flour from the well into the mixture. When the egg mixture begins to form a shaggy dough, switch to working with your hands. Continue to work the dough until the dough no longer sticks to your hands. Continue to knead the dough until it is smooth, soft and pliable, about 5 to 8 minutes. The dough should spring back when poked. Wrap the dough tightly with plastic wrap and allow the dough to rest for 1 hour.
  2. Lightly flour the work surface and the dough. Cut the dough in half and keep half tightly wrapped. Working with the remaining half of the dough, use a rolling pin to roll the dough into a long, narrow rectangle about 24 inches by 4 inches. Dust the dough with 00 flour as needed to prevent sticking. You can also do this step with a pasta roller. Cut the rectangle roughly into 2x2 inch squares. A fluted pastry wheel works well for this.
  3. Place a medium straight sided skillet over medium high heat. Add enough vegetable oil to come 1 inch up the sides of the pan. Warm the oil to 350 degrees F on an instant read thermometer. Working in batches, fry the strips until puffed and golden brown, flipping them halfway through, about 2 minutes total. Using a slotted spoon, remove the crisps to a paper towel lined tray and allow to drain and cool slightly. Dust generously with the confectioners’ sugar and cool completely on a wire rack. Continue with the remaining dough.

Nutrition

Nutrition

Nutrition Serving Size
8
per serving
Calories
186
Amount/Serving % Daily Value
Carbs
21 grams
Protein
3 grams
Fat
9 grams
Saturated Fat
2 grams
Cholestrol
31 milligrams
Sodium
80 milligrams
Fiber
1 grams
Sugar
2 grams

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