Chiacchiere

Method

1. 1 Knead the flour with the eggs, sugar, butter, rum, and orange zest for 12 minutes.
2. 2 Let the dough rest in the refrigerator for 1 hour, then roll it through a machine into a thin, almost translucent strip.
3. 3 Rolling the dough very thin is essential; a thick dough will result in a hard, non-puffy cookie.
4. 4 Cut the strips into serrated edges, then make two slits in each strip and thread one end through the slit.
5. 5 Deep-fry at 175 degrees Celsius for exactly 40 seconds on each side until the pastry is puffed up and lightly golden.
6. 6 Remove the cakes from the heat, place them on absorbent paper, and sprinkle with powdered sugar while they are still warm.

With an appliance

• Air fryer 45 min

  Replace step 5: spray evenly with oil and bake in a hot air oven at 190 degrees for 5 minutes; the pastry will be crispy but less puffy.