Gluten Free Crostoli

Gluten Free Crostoli have quickly become one of my all-time favorite treats. There’s something magical about biting into that light, airy dough, perfectly fried to a golden, crispy crunch. While this Italian cookie is most commonly enjoyed during Carnival (Carnevale), a festive time of indulgence before the fasting period of Lent, Crostoli aren’t just for Carnival. They also make an appearance at weddings, Christmas celebrations, or anytime you’re craving a delicious treat - because let’s face it, there’s no need for a special occasion to enjoy these irresistible cookies!

Recipe Ingredient Notes

Gluten Free Flour: Since the dough for Gluten Free Crostoli is very similar to fresh gluten free pasta, I knew before working on this recipe that the ORIGINAL Cup4Cup flour would be my best choice here. Sadly Cup4Cup recently changed their formula and doesn't work as well as it used to. With this being said, I also tried King Arthur Measure for Measure and was very pleasantly surprised about the finished product. The crostoli were light, flaky and had the iconic bubbly texture. The only difference I could tell is that the Crostoli dough made with King Arthur is a bit softer and needs a tiny amount of extra flour when it comes to rolling out.

Grappa: Grappa adds a subtle depth of flavor to the dough. It is naturally gluten free since it is made from grape pomace (the skins, seeds, and stems left over from winemaking. The alcohol in grappa helps create a light and crispy texture in the fried Crostoli. This happens because alcohol evaporates quickly during frying, forming the characteristic flaky and bubbly texture. If you don't have grappa on hand, bourbon or rum work as a great substitute. I did test the recipe without the alcohol. The finished product was not as light and flaky and was lacking the bubbly texture.

Butter: Butter adds richness and a subtle, creamy flavor to the Crostoli. It enhances the overall taste and makes the pastry more indulgent and satisfying. It also helps create a tender, flaky texture once fried

Oil for Frying: I use vegetable oil for frying. Canola Oil, Peanut oil or corn oil would work as well. It must be an oil with a high smoke point.

Tools needed to make Gluten Free Crostoli

To successfully make this gluten free crostoli you will need a few kitchen tools you most likely already have in your kitchen.

• Rolling Pin or Pasta Maker: For rolling out the cookie dough you can either use a rolling pin or a pasta machine. While I do own the pasta attachments for my kitchen aid stand mixer I think rolling the dough by hand works just as well.
• Cutting the crostoli: To cut the cookies I use a Pastry/Pasta Wheel cutter but a sharp knife will work just as well.
• Frying Pot: I use a dutch oven for frying since it has a sturdy bottom. Any pot that is big enough to hold 4-5 pieces of dough works here
• Deep Fry Thermometer: A thermometer is a must to ensure the oil will be at the proper temperature. One can also use a candy thermometer.

You will also need two sheet trays, parchment paper, paper towels, fry tongs (to remove the fried dough from the oil)

What are Crostoli?

Crostoli (kroh-STOH-lee) are traditional Italian fried pastries, known for their delicate, crispy texture and golden color. They have a light, flaky, and slightly sweet flavor, with a subtle buttery richness. The dough is mild, and when fried, it takes on a satisfying crunch, making each bite melt in your mouth. Whether dusted with powdered sugar or drizzled with honey, they offer a perfect balance of sweetness and savoriness. They are most commonly enjoyed during Carnival (Carnevale), a festive time of indulgence before the fasting period of Lent. But Crostoli aren't just for Carnival—they also make an appearance at weddings, Christmas celebrations, or whenever you crave a delicious treat (because let’s face it, there’s no need for a special occasion to enjoy these irresistible cookies!).

Crostoli are known by different names across Italy. Crostoli is the name most commonly used in Veneto, the northeastern region. It’s also used in parts of Friuli Venezia Giulia and Trentino-Alto Adige (the part closest to Austria). In Tuscany, they’re called Cenci, while in Liguria and Piedmont, they’re referred to as Bugie. In central and southern Italy, they’re known as Chiacchiere, and in Veneto, they’re also called Galani. These names often share the same basic preparation but may have subtle differences in flavor or shape. Outside of Italy, similar pastries exist, such as Angel Wings in English-speaking countries, Faworki in Poland, and Krostule in Croatia.

The dough for Crostoli is very similar to pasta dough. Made with simple ingredients like gluten-free flour, eggs, butter (or oil), sugar, vanilla, and a splash of alcohol such as grappa or rum, Crostoli come together easily but deliver a delightful crunch and flavor. In some regions in Italy add a bit of lemon or orange zest for extra flavor.

Crostoli can come in various shapes, depending on regional traditions or personal preferences. After frying, they become light, flaky, and bubbly. Crostoli are typically dusted with powdered sugar, though in some regions, they’re drizzled with honey for an added touch of sweetness. Their crispy texture makes them a perfect snack or dessert, often enjoyed with coffee, tea, or a glass of dessert wine.

Gluten Free Crostoli Dough

One can make the dough for Crostoli by hand on a clean kitchen counter, in a bowl or even with a standmixer. I prefer making it by hand. There is something about kneading by hand and seeing come together. If you use a standmixer, start with the paddle attachment, and once the dough starts to form switch to the dough hook.

1. Add the gluten free flour, granulated sugar, and kosher salt to a mixing bowl. Stir the ingredients together.
2. Make a well in the center of the dry ingredients. Add the egg, egg yolk, very soft butter, grappa (or your choice of alcohol), and vanilla extract.
3. Using a fork, gradually mix the wet ingredients into the dry ingredients. Once it starts to come together, use your hands to form a rough dough.
4. Transfer the dough to a lightly floured surface. Knead for 5–7 minutes until the dough is smooth and elastic. The dough may be a tad sticky but remember it takes time for gluten free flour to hydrate.
5. Wrap the dough in plastic wrap or cover it with a clean towel. Let it rest at room temperature for at least 30 minutes. Resting relaxes the dough, making it easier to roll out.

Rolling out and cutting the Crostoli Cookies

Rolling out crostoli dough is essential for achieving its delicate, crispy texture. You can use a rolling pin to roll the dough as thin as possible or opt for a pasta maker for more consistent results. If using a pasta maker, start with the widest setting and gradually move to thinner settings, aiming for setting 4 or 5 to achieve the perfect thickness. Both methods work well, so choose the one that suits you best.

I prefer rolling out all the dough into sheets first and laying them out on parchment paper. Make sure to keep the dough sheets covered so they don't dry out. You can stack the crostoli dough on top of each other, just be sure to place a piece of parchment paper between the layers.

1. Divide the dough into smaller portions to make it easier to handle and ensure uniform thickness. Keep the remaining dough covered to prevent it from drying out.
2. Lightly flour your workspace with gluten-free flour, then roll the dough into a rough rectangle. Fold the rectangle in half, then turn the dough 90 degrees and roll it out again into a rectangle. Repeat this process 2-3 times, dusting lightly with gluten-free flour as needed to prevent sticking.
3. Once the dough feels smooth and elastic, roll it out to about 1/16 inch (2-3 mm) thick—just about paper thin, but strong enough to lift off the countertop. I like to aim for around 4-5 inches in width.
4. Repeat with all of the dough.
5. Once all the crostoli dough has been rolled out, use a pastry cutter (with a fluted edge for a decorative look) or a sharp knife to slice the cookies. I like to keep it easy and just portion them into 1-inch wide strips of dough. If you want to make them bigger (wider), make sure to cut a slit in the middle of the cookie. This will help reduce big air bubbles when frying.
6. Make sure to keep the cookie dough covered while you prepare the oil for frying.

How to fry Gluten Free Crostoli

The first batch of crostoli will be the trickiest to fry. Make sure not to overcrowd the pan and try to keep an eye on the oil temperature. Please be careful when handling hot oil!

1. Line a sheet tray with paper towels and set it aside for draining the fried Crostoli.
2. In a large pot or deep skillet with high sides, heat about 2-3 inches of vegetable oil. Choose an oil with a high smoke point, like vegetable oil, canola oil, or peanut oil, as these can withstand the high temperatures required for deep frying without burning.
3. Heat the oil to 350-375°F (175-190°C). Use a deep-frying thermometer to monitor the temperature closely. If the oil is too cool, the dough will absorb too much oil and become greasy. If it’s too hot, the outside will burn before the inside cooks.
4. Drop a small piece of dough into the oil to test the temperature. If it bubbles and rises to the surface quickly, the oil is ready.
5. Carefully add 3-5 pieces of Crostoli into the hot oil. Avoid overcrowding, as it can lower the oil temperature. Fry each batch for about 30-45 seconds per side or until golden and bubbly. Flip once using tongs or a slotted spoon. Cooking time can vary depending on the oil temperature and the thickness of your dough.
6. Once golden and crispy, remove the Crostoli with a slotted spoon and place them on the prepared plate lined with paper towels to absorb any excess oil.
7. Keep an eye on the oil temperature and adjust the heat as needed to maintain a consistent frying temperature.
8. Continue frying the remaining Crostoli in batches, ensuring the oil stays hot and the dough remains crispy.

How to serve Crostoli

Once you've finished frying all the Crostoli dough, arrange them on a nice platter or in a bowl and give them a generous dusting of powdered sugar. Crostoli pair wonderfully with coffee, tea, or dessert wines like Vin Santo or Prosecco, making them a perfect addition to any gathering.

Storing

Crostoli are best served fresh and crispy, but they store very well. Once fully cooled, place the cookies in an airtight container, layering them between sheets of parchment or wax paper to prevent them from sticking together. Keep the container at room temperature, away from direct sunlight or heat. They should stay fresh for up to 4-5 days. (Though, to be honest, they’re so addictive that I kind of doubt there will be any leftovers for that long!)

FAQ - Gluten Free Crostoli

More Gluten Free Cookies to try