The traditional recipe of chiacchiere provides a mixture flavored with liqueur with butter, flour, eggs and sugar, which is then spread thinly and fried.

Light chatter is usually done in the oven, using a very similar dough.
But the result often leaves something to be desired, making our chatter or frappe look more like biscuits.

In this article we will see a recipe for light baked chat with a pinch of cocoa, without butter, without yolks and therefore without cholesterol. The result, even if baked, is very good and has very little fat and low glycemic index.
Sprinkled with powdered sugar they will make their scene.
In general, they sell like hot cakes, they are crunchy and light, but after years of failed attempts with other recipes.
With this you will not feel bad and you will have light and crumbly chat with very few calories, about 25 each.

CHIACCHIERE LIGHT BAKED WITH COCOA: RECIPE

Dough ingredients for 50-60 chatter

• 200 grams of flour for cakes
• 100 grams of micronized oat flour
• a spoon of sugar
• 1 teaspoon of unsweetened cocoa (if you want cocoa, otherwise don’t put it)
• two tablespoons of white wine or orange juice  
• vanilla or orange flavoring a few drops (optional)
• 170 grams of egg white
• one and a half tablespoons of coconut oil or a few sprinkles of oil spray
• the grated rind of a lemon
• half a sachet of baking powder
• a pinch of salt

How to make baked light chiacchiere

Mix the two flours with cocoa, baking powder, salt and sugar. Gradually combine half of the previously beaten egg white in a saucer with a fork, the zest and the herbs. Start kneading and add the rest of the egg white a little at a time: you need to get an elastic but dry dough, everything will depend on the oat flour (it could take 10 grams of egg white more or less).

Once you have a ball, cover it with plastic wrap and keep it to rest for twenty minutes at room temperature.
Now, if you have a pasta machine this is the best option, but since the dough is elastic, I roll it by hand without any problem. So prepare your work surface by sprinkling it with very little flour, divide the dough into three and roll out the first part of the dough leaving the rest covered.
Meanwhile, preheat the oven to 190 °.

Once you have a rectangle, fold it in half, roll it out again and fold it in two. Now you can make the dough, pulling it so thin that it reaches about 2 mm. Remember that here is the first trick.
The dough must be REALLY thin. What more can not be done.
At this point, spread a teaspoon of coconut oil on the entire pastry with the help of absorbent paper. Or to save more calories and have a uniform result use the spray oil, I buy the coconut oil.
This is by far the best in my opinion.
Coconut Oil Spray 200 ml .

With a notched wheel cut rectangles and engrave each rectangle in the center. You can also tie them.
Place the rectangles on a baking sheet lined with parchment paper and bake them in the oven at 180 ° for 8-10 minutes.

You can also use the air-fryer, setting the frying mode for 8 minutes (it depends on the air-fryer, mine takes 8 minutes).

Once cooked, sprinkle them with vanilla icing sugar, and garnish them with a cream obtained with a little water, 10 grams of cocoa and a generous teaspoon of sugar that you will let fall like a ribbon with the tip of the teaspoon on the surface. In these photos you can see them with a hazelnut protein cream, obtained by mixing a scoop of hazelnut whey with a little water.
Remember that as soon as they are cold they must be immediately stored in an airtight container or they will be ruined!