QUICK AND EASY CHESTNUT BISCUITS, a recipe for breakfast or snack, perfect for dunking in milk or tea, crunchy and delicious.
These biscuits are delightful, the chestnut tozzetti are delicious, made with chestnut flour and chopped pieces, all worked like a common shortcrust pastry and then shaped into a loaf to bake.
The recipe for chestnut tozzetti is very simple, first cook the chestnuts, then prepare the biscuits. They are very fragrant and delicious with every bite, a simple and great idea.
Perfect also with almonds, or with walnuts or raisins and chocolate.
Follow me in the kitchen, today we have chestnut tozzetti!
- Difficulty: Very easy
- Cost: Economical
- Rest time: 30 Minutes
- Preparation time: 15 Minutes
- Portions: 12
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 3/4 cup all-purpose flour
- 3 tbsp chestnut flour
- 3.5 oz chestnuts
- 1/2 teaspoon baking powder
- 3 tbsp sugar
- 3.5 tbsp butter
- 1 egg
Steps
For the recipe, you should cook 2.8 oz of chestnuts, I recommend cooking 3.5 oz and using part of them to make flour.
Then, cut the chestnuts, wash them well, place them in a bowl with water, and let them sit for about half an hour, then pat them dry with a cloth.
Place the chestnuts on a baking tray lined with paper, and bake in the oven at 350°F for 15-20 minutes.
Remove from the oven, peel, and grind 0.7 oz into flour with the sugar then chop the remaining chestnuts into pieces.
In a bowl, place the flour, baking powder, all the chestnuts, butter, and mix well, form a loaf, flatten it and make 12 cuts or less, as preferred.
Do not separate the pieces, bake in a preheated oven at 350°F for 15 minutes.
Remove from the oven, separate the biscuits and if you like, bake for another 5 minutes.
Bon appétit
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Perfect biscuits to enjoy with a cup of tea, if you don’t prefer butter you can always replace it with oil, chestnuts are great but walnuts, hazelnuts, or almonds are also good.
