This week’s recipe is from my cookbook, Tasting Rome. Castagnole are traditionally a carnevale recipe,

This week’s recipe is from my cookbook, Tasting Rome. Castagnole are traditionally a carnevale recipe, but I consider them the Italian equivalent of the doughnut hole. Even better, I consider them an easy cheat for rum balls at Christmas time. You can serve them strictly according to the original recipe or glaze them with something boozy (just make sure you omit the Sambuca in the recipe), and even add sprinkles of your choice. These are soft as pillows and best eaten immediately, but they will keep, and be perfect to have with coffee, even days after you make them. So make a beautiful batch, wrap, and give as a gift without fear. For an alternative recipe for castagnole from our archives, click here. —Kristina
Photography by Kristina Gill

Castagnole

Makes 30 castagnole
Ingredients
— 2 cups all-purpose flour

— 3 large eggs

— 2 teaspoons baking powder

— Pinch of baking soda

— 2 tablespoons fresh orange juice (from 1/2 orange)

— 1/2 teaspoon fresh lemon juice

— 2 tablespoons Sambuca (or your favorite liquor)

— 5 tablespoons sugar, plus more for coating

— 1/2 cup vegetable oil

— 1/2 cup whole milk

— Neutral oil for frying
Mix the flour, eggs, baking powder, baking soda, orange juice, lemon juice, Sambuca, sugar, vegetable oil, and milk in a large bowl until smooth.
In a small pot ...