WARNING: HIGHLY ADDICTIVE!

In Italy, when Carnival time arrives, if you walk close to a bakery you will probably feel a very distinctive, delicious smell.
It is the smell of "castagnole" (literally little chestnuts), a traditional dessert that Italians like to make in this moment of the year.
There are several ways to make castagnole and also to serve them.
My mom's recipe is the best in my opinion and I asked her if she could share it with me and with you.
So we spent an afternoon together and we made this video.
As I said, there are different ways to serve them, after they are done and they change regionally.
Here we present to you 3 versions, all delicious.
Castagnole stay fresh for a couple of days. In case you don't eat them all (it happens very rarely) you can keep them in a cookie jar and they will stay fresh for a couple of days.
We really hope that you will try them and enjoy the Carnival spirit with us!

INGREDIENTS:

2 EGGS
GRANULATED SUGAR - 1 cup
1 LEMON - (grated zest)
RICOTTA CHEESE - 3,5 oz
RUM - 1 shot glass
SEED OIL - 1/4 glass (we used peanut oil)
BAKING POWDER - 2 tsp
ALL PURPOSE FLOUR - 2 1/4 cups total
POWDERED SUGAR to garnish

INGREDIENTS:

2 UOVA
ZUCCHERO - 125 gr
1 LIMONE - (scorza grattugiata)
RICOTTA - 100 gr
RUM - 1 bicchierino da shot
OLIO DI SEMI - 1/4 di bicchiere (noi abbiamo usato olio di arachidi)
LIEVITO PER DOLCI - 2 cucchiaini colmi
FARINA "00" - 350 gr totali
ZUCCHERO A VELO per guarnire

Thanks for watching!

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