Mix the sifted flour with the wheat starch, sifted confectioner’s sugar, vanilla, salt, eggs, butter cut into pieces and last the sifted baking powder. Quickly knead together the dough with your hands until smooth. (If the dough seems sticky, let it rest in the refrigerator for at least 30 minutes). Divide the dough in half and make 4 tubes. Cut each tube into uniform pieces. Take half of the pieces and gently flatten them, wrapping each one around an Amarena Fabbri cherry, and roll between your hands into a ball. Make plain balls with the remaining dough.
Fry the castagnole in a generous amount of oil (175-180°C/345-355°F), maintaining the frying temperature constant. Turn the castagnole so their entire surface turns golden, remove them from the oil, let them cool on a paper towel and dust the amarena castagnole with confectioner’s sugar. Brush the other ones with alchermes and roll them in granulated sugar.
Recipe by CRI