• In a bowl mix the flour, sugar, baking powder, lemon zest and vanilla.
• Add the butter, cut into very small pieces and incorporate it into the dough. Rub the butter with the flour mix between your palm or fingers to make a crumb like texture.
  
• Add the eggs and mix until you get a nice dough. Do not over mix.
  
• Let the dough rest for 10 minutes.
• Flatten the dough with a rolling pin. It's easier if you do 1/3 at at time. The dough should be 1mm thick.

How to shape chiacchiere

• Cut 2cm strips of dough using a fluted pastry wheel.
  
• To make the classic shape, make a slit in the middle.
  
• Then roll one side of the strip through the cut, to make it curly.
  
• Heat the oil to 170°C and fry the chiacchiere in batches. Remember to avoid over crowding the pan, otherwise the temperature will drop and the chiacchiere will absorb too much oil and won't be cruchy.
  
• Drain the pastries on a wire rack covered with some kitchen paper.
• When all the chiacchiere are fried, dust with powdered sugar.