PREPARATION

In a large bowl whisk the eggs then add the chestnut flour, baking powder and bread soaked in milk; sprinkle with anise and lemon juice continuing to work until the mixture is smooth and elastic. Cover with a clean towel and let rise for 1 hour.

After this time, take the dough and pour spoonfuls in a pan where you put to heat the lard. Fry on each side, then drain them and put them to dry on a paper towel. Sprinkle with icing sugar and serve warm.