Venetian favette (castagnole)
by Valeria Necchio
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Ingredients
Store Cupboard
200g of plain flour, sifted
60g of caster sugar, plus more for rolling
1 pinch of sea salt
1 tsp vanilla extract
Bakery
1 tbsp of baking powder
Fruit & Vegetables
1 unwaxed lemon, zested
Dairy
2 eggs, medium
40g of unsalted butter, at room temperature, diced
Alcohol
1 tbsp of anise liqueur
Oils & Vinegars
1l sunflower oil, for frying