The BARESI CASTAGNELLE are little treasures of Apulian tradition, plain in appearance but overflowing with fragrance and character. They were born as winter confections, prepared in the homes of Bari and nearby areas during the holidays, when the air is perfumed with a lit oven and toasted almonds.
These castagnelle are made with a rustic, compact dough enriched with chopped almonds, unsweetened cocoa, dark chocolate and cinnamon, which together deliver an intense, cozy aroma—perfect alongside a steaming cup of tea or a spiced mulled wine.
Their name recalls the dark color, similar to chestnuts, but the flavor is surprising: just sweet enough, with bitter cocoa notes and the crunch of almonds that contrasts the soft interior. They are honest cookies, without creams or glazes, designed to keep well and improve over time—just like old-fashioned biscuits. Making them is an ancient, comforting gesture, a ritual that brings the authentic taste of Apulian festive traditions to the table.
Ideal as gifts, served after a meal or enjoyed as an afternoon treat, Bari-style castagnelle are a dive into tradition: small bites full of history, scents and memories, instantly recalling the Southern Christmas atmosphere.
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- Difficulty: Very easy
- Cost: Inexpensive
- Preparation time: 20 Minutes
- Portions: 24 pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Christmas
Ingredients
- 1 3/4 cups almonds (whole)
- 2 cups all-purpose flour (00)
- 1 cup sugar
- 1/2 tsp baking soda
- 1 tsp ground cinnamon
- 3 1/4 tbsp unsweetened cocoa powder
- 3 oz dark chocolate (60-69%)
- 1/3 cup milk
- 1/4 cup cold coffee
- orange zest
- 1 pinch salt
What you will need to make Bari-style castagnelle
- 1 Bowl
- 1 Food chopper
- 1 Small bowl
- 1 Spoon
- 1 Baking sheet
- Parchment paper
- 1 Work surface
- 1 Rolling pin
Preparation of Bari-style castagnelle
Preparing Bari-style castagnelle is very easy and quick. You can knead by hand or use a stand mixer.
Toast the almonds in a preheated oven at 356°F for 10 minutes. Remove them from the oven, let them cool and coarsely chop them.
Melt the chocolate in the microwave or in a bain-marie and set it aside.
In a bowl put the flour, sugar, cocoa, cinnamon, baking soda, orange zest and a pinch of salt. Mix the dry ingredients and add the melted chocolate, the cold coffee and the milk little by little.
You should obtain a soft but not overly sticky dough. You may not need all the milk. Conversely, if it becomes too soft, add more flour.
Transfer the dough to a lightly floured work surface and work it briefly. Shape into logs, slightly flatten them and cut them diagonally to a thickness of about 3/4 inch.
Place them on a baking sheet lined with parchment paper, spaced slightly apart, and bake in a preheated conventional (non-fan) oven at 356°F for 14 minutes. They should remain soft.
Remove the Bari-style castagnelle from the oven and let them cool completely. Serve sprinkled with powdered sugar.
Variations
For a sweeter, richer flavor you can replace the coffee with fig vincotto.
If you want to make them lactose-free, you can replace the milk with water.
Storage
Bari-style castagnelle keep for up to 3–4 weeks in a tin box or a tightly closed glass jar.
They improve over time as the spices meld together.
