The Cenci cookie, also known as Chiacchiere, Frappe, or Bugie depending on the region, originates from Italy and is traditionally associated with Carnival celebrations leading up to Lent. The name “Cenci,” meaning “rags” in Italian, likely comes from the cookie’s irregular, ribbon-like shape. These crisp, deep-fried pastries date back to Ancient Roman times, when similar treats called frictilia were made during Saturnalia, a precursor to Carnival. Over the centuries, the recipe evolved, but the festive spirit remained. Made from a simple dough of flour, eggs, sugar, and sometimes wine or liqueur, Cenci are fried until golden and dusted with powdered sugar, symbolizing indulgence before the fasting period of Lent begins.

Cenci, delightful crispy fried pastries, are a popular treat enjoyed throughout Italy, especially during the carnival season, although they can be savored any time of the year. Made from strips of delicious sweet dough, they are carefully fried in peanut seed oil to achieve a perfect crispness. Once fried to golden perfection, these delectable pastries are generously dusted with powdered sugar, adding an extra touch of sweetness and delight to every bite.
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Prep Time 20 minutes
Cook Time 2 hours 15 minutes
Resting Time 30 minutes
Servings: 36 cookies
Ingredients Method

Ingredients
  

  • 2 cups all-purpose flour
  • 2 large eggs
  • 3 tbsp granulated sugar
  • ½ tsp baking soda
  • 1 lemon or orange zest
  • 1 tbsp butter (room temperature)
  • 1 tsp vanilla extract
  • 2 tbsp Italian liqueur Grappa or Vin Santo
  • ⅓ tsp salt
  • 2 tbsp powdered sugar (dusting)
  • peanut or sunflower oil (deep frying)

Method
 

  1. In a bowl, combine the flour, sugar, baking soda, salt, and orange zest, stirring until all the ingredients are fully blended. Add the remaining ingredients to the bowl and mix thoroughly. As the dough begins to take shape, knead it for approximately 5 minutes until it becomes smooth and elastic.
    Cover the dough with plastic wrap to keep it protected and allow it to rest for one hour. During this resting period, the dough will have time to relax and develop its flavors, making it easier to work with when it's time to shape and bake the final product.
  2. After the cenci dough has rested, divide it in half and flatten one portion. You have the option of using a pasta machine or a fluted pastry wheel to cut the dough into strips.
    On a lightly floured surface, roll out the cenci dough until it becomes very thin. Using the pasta machine or pastry wheel, cut the dough into thin strips, approximately 4 to 8 inches long and 1/2 to 2 inches wide.
  3. Heat oil in a deep fryer or a pot to a temperature of 375 degrees Fahrenheit (190 degrees Celsius). Fry the cenci in batches until they turn a lovely golden color. Once fried, transfer them to a plate lined with paper towels to absorb any excess oil. Finally, generously dust the cenci with confectioner's sugar to add a delightful finishing touch to these delicious fried pastries. Enjoy!