Chiacchiere Baresi

Chiacchiere Baresi... so crispy! When you start eating them... one leads to the other! These are also known as Bow Tie cookies, Frappe, Crostoli, Twist Cookies, e-Wand and many other names.


For 5 Dozen(s)


  • 1/2 cup dry white wine, such as Pinot Grigio
  • 2 tablespoons olive oil
  • 2 tablespoons granulated sugar
  • 2 cups all purpose flour
  • olive oil for frying
  • powdered sugar for dusting


  1. In the bowl of a standing mixer fitted with the dough hook attachment, combine the wine, oil and sugar. Mix on medium speed until the sugar is dissolved.
  2. Add in the flour and mix until a supple dough forms, about 3-5 minutes.
  3. Shape the dough into a ball and cover it with plastic wrap. Rest on the counter for 20 minutes.
  4. Working with a golf ball sized piece of dough at a time, flatten it between your hands and feed the dough through the widest setting of a pasta roller 2-3 times folding it until you get an even rectangle and the dough no longer has any holes. Then pass the dough through a #3 setting 2-3 times until you have smooth rectangular sheets. Alternatively you may roll the dough out with a rolling pin to 1/8 inch thick.
  5. Place the sheets on a clean work surface and using a ravioli cutter, cut out strips of dough about 3-4 inches long and 1 inch wide. Twist each strip of dough once or twice and press the center together lightly.
  6. Put a 12 inch heavy bottomed skillet over a high flame and heat about 2 inches of oil. Fry the chiacchiere in batches until golden brown for about 1-2 minutes per batch.
  7. Transfer to a paper towel lined plate and dust with confectioners sugar.




Thursday, 14 December 2017
Wonderful, your recipes are so (Grammy ) Nonna was from Bari and I was so thrilled to...
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- Jenfragram
Thursday, 14 December 2017
To Jenfragram: Try warming the honey, in a pot on the stove, for dipping the cookies. - Speranza
Thursday, 14 December 2017
My mother made these at Christmas every year-love them. - 8Grammy
Thursday, 08 September 2016
My husband grew up with his mother making these.. so glad I found this recipe, however, would love i...
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- Linda Panozzo
Thursday, 08 September 2016
Looks good but I have to try it. Love Nonna's - Rosemarie