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