Delicious chestnut and chocolate cookies, made with a very soft shortcrust pastry with chestnut flour, delicious dark chocolate and lots of hazelnut crumbs. A very simple recipe that will entertain you with molds, shapes, and cookie cutters… I chose a rectangular one, but you can let your imagination run wild. These chestnut flour cookies are an amazing treat, an autumnal sweet you won’t be able to resist, as good as cantuccini with chestnut flour and chocolate and chestnut fritters. A cookie with all the sweet and delicate flavor of chestnuts, so if you are also a fan of this fruit, you absolutely cannot miss them. Let’s see how to make them together!
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- Difficulty: Easy
- Cost: Economical
- Rest time: 30 Minutes
- Preparation time: 30 Minutes
- Portions: 12 large cookies
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn
- Energy 220.76 (Kcal)
- Carbohydrates 22.15 (g) of which sugars 10.23 (g)
- Proteins 3.35 (g)
- Fat 13.09 (g) of which saturated 7.43 (g)of which unsaturated 4.19 (g)
- Fibers 4.34 (g)
- Sodium 109.42 (mg)
Indicative values for a portion of 51 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 2 cups g chestnut flour
- 1/3 cup g brown sugar
- 1 pinch salt
- 1/2 cup g butter
- 1 egg (large)
- 1/2 teaspoon baking powder
- 3.5 oz g dark chocolate
- to taste hazelnut crumbs
Tools for chestnut cookies
To make these cookies, you need to get suitable molds, one larger and one smaller. I chose rectangular ones similar to these, but you can choose many other shapes.
- Bowl
- Rolling pin
- Molds for cookies
- Saucepan for bain-marie
Chestnut and Chocolate Cookie Recipe
Let’s see all the steps together to make these delicious cookies!
First of all, you need to prepare my chestnut flour shortcrust pastry recipe by carefully following the doses and steps. Remember to let it rest in the fridge for at least half an hour before you start cutting your cookies.
After the resting time, take the shortcrust pastry and roll it out with a rolling pin on a lightly floured surface to a thickness of about 1/8 inch, no more as the cookies will then be paired, otherwise they would be too thick.
Now, create the cookies with your chosen cutters, leaving half of them whole and cutting out the center of the other half.
Place the cookies slightly apart on a baking sheet lined with parchment paper and bake in a static oven at 350°F for about 15 minutes.
In the meantime, break the dark chocolate into pieces and melt it in a bain-marie in the appropriate saucepan.
Remove the cookies from the oven, let them cool on a rack, and then you can start filling them.
Spread a bit of the dark chocolate onto the whole cookie, being careful not to get too close to the edges, as it might spill out, then top with the cut-out cookie.
Sprinkle hazelnut crumbs over the chocolate, let it set, and voila, your chestnut cookies are ready!
Beautiful, delicious, simple, these chestnut and chocolate cookies are amazing, you’ll have a blast making and eating them. What are you waiting for? Get out the chestnut flour and… start making the shortcrust pastry, because when they’re in the oven, you’ll smell the aroma!
Storage and tips
Storage: chestnut cookies can be stored in a cookie jar or under a glass dome for 3-4 days.
Tips: with the cookie cutouts, you can make other treats to leave simple or drizzle with some chocolate.
FAQ (Questions and Answers)
Do I have to use only chestnut flour?
If you want a less intense flavor, you can make a shortcrust with half chestnut flour and half all-purpose flour.
Can I fill the cookies with any nuts?
For the filling, you can use hazelnut crumbs, almond crumbs, or pistachios, but you can also try them with a few walnut pieces.
