Castagnole

In the bowl of the stand mixer with the paddle, mix the flour with the sugar and the baking powder, then add the soft butter, the eggs, the salt, the grated lemon zest and the liqueur.

Mix for a few minutes. The dough will be quite soft, but that is fine.

Transfer the dough to a piping bag without a nozzle, making sure the opening is about 2 cm wide, and drop lots of fairly small balls into a pan of very hot oil (they will puff up as they cook), helping yourself with a greased knife.

After frying, drain off the excess oil on paper towel and dust with plenty of vanilla icing sugar.