Loretta Sebastiani

Loretta Sebastiani
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Baked castagnole
( Castagnole al forno )

Our original home cooking

I learned to make baked castagnole with a special dough, completely different from the traditional one used for deep-fried castagnole (link below). This dough is much more soft and aromatic to make them taste better. The dough is easy to do, the only difficulty is in baking. It must be fast to prevent them harden. Castagnole made in this way ​​are much lighter to digest and therefore healthy. Particularly suitable for kids as long as Strega liqueur is completely replaced with orange juice for them.

difficulty: medium

time: 45 minutes

calories: 293 (kCal)

Ingredients / Serves 8

  • 250g (8 3/4 ounces) all-purpose flour plus extra for dusting
  • 80g (2.8 ounces) cornstarch
  • 80g (2.8 ounces) icing sugar plus more for dusting
  • 1 egg yolk
  • 50g (1 3/4 ounce) unsalted butter
  • 120ml (4 fluid ounces - 1/2 cup) Strega liquor
  • 1 organic lemon
  • 10g (1/3 ounce) baking powder
  • A pinch of salt
medium difficulty
preparation: 30 minutes
cooking: 15 minutes
total: 45 minutes
How many calories in a serving?
Calories: 293 (kcal) 15 % - 1225 (kJ)
Protein: 4.7 (g) 10 % GDA
Total fat: 6.3 (g) 9 % GDA
Total carbohydrate: 49.4 (g) 19 % GDA
Sugars: 17.9 (g) 20 % GDA

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Baked castagnole recipe


  • - Put flour mixed with baking powder, cornstarch and sugar in a bowl or on a work surface.
    Make a well in the center and add the yolk, salt, butter (softened at room temperature and cut into small pieces), grated lemon peel and liquor.
    Mix all the ingredients, quickly, and work until a smooth dough forms.
    Slice your dough.
    Stretch every slice on a lightly floured work surface until you have a cylinder, thick like a finger.
    Cut every cylinder into 2 to 3 cm long pieces.
    Take each piece and give it the shape of a little ball, helping yourself with the palms of your hands.
    Put all your small balls apart.


  • - Preheat the oven to 180°C (350°F).
  • - Line one or more baking sheets with waxed paper.
  • - Arrange your balls, well apart, on baking sheets.
  • - Bake for about 10 minutes.

Just before serving

  • - Sprinkle your baked castagnole when still warm with icing sugar.
  • - Serve them warm or cold.


Italian Carnival sweets
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Not fried castagnole


  • - These baked castagnole are very easy to do. The only difficult step is baking.
    In fact if it is too long, you may risk making them harden.
    Baking time depends very much on their size and the type of your oven.
    So you'll have the only real help from only your experience.
  • - Baked castagnole in the photo are very little because they were for kids.
  • - Remember: don't think of frying castagnole made with this mixture. There would dissolve in the skillet ;)))
  • - On the right you can see other baked castagnole, made ​​in a different occasion and with a slightly different technique that I have sometimes seen done by bakers. I rolled out my dough to a thickness of 2 to 3 cm and then I cubed it. I cut a cross on each and I proceeded with the cooking in the usual way.

Menu planning

  • - These baked castagnole are delicious as snack at home or at school for kids. Besides they can be served at breakfast for all the family or can close your lunch or dinner.

Useful links for this recipe

Healthy eating

  • - Surely these castagnole are healthier than fried ones for the cooking method, but you can't hope calories and fat are much lower. Their ingredients are the same: flour, sugar, fat ... I remind you that the numbers you can read for nutrition facts of deep-fried castagnole ignore frying and so they seem lower but it is only an illusion: they are actually much more. I remember you have to add 150 calories per 100g (3 1/2 ounces) cooked food.
  • - Fiber per serving: 1 gram. Remember that the daily intake is 23 grams.


What's the right wine for " Baked castagnole "?

This tip is valid only for adults. I'd serve a liquor after. For example arancino (orange-flavored liquor) or limoncino.