The chestnut cookies are treats made with a dough based on chestnut flour.
A nice and tasty recipe that evokes Autumn and allowed me to use the chestnut flour I bought with other special flours.
The chestnut flour comes from the drying process of chestnuts and is usually gluten-free. It is used to prepare gnocchi, fresh pasta, crêpes, and desserts. However, to ensure a dessert like these chestnut cookies is completely gluten-free, you must also use other ingredients that do not contain it.
But whether you use gluten-free ingredients or not, these simple cookies are really good and delicious, as my office colleagues who tasted them along with chocolate cookies on my birthday can confirm.
To knead the dough with chestnut flour, you don’t need a mixer or a pastry board, just a large bowl, and in a few minutes, it’s ready.
If you’ve never tried chestnut cookies, it’s time to fix that because they are also good in coffee with milk, so check the list of ingredients, and let’s knead together!
READ THE F.A.Q. AT THE END OF THE RECIPE FOR ANY QUESTIONS
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- Difficulty: Very Easy
- Cost: Medium
- Rest time: 40 Minutes
- Preparation time: 10 Minutes
- Portions: 25
- Cooking methods: Oven, Electric Oven
- Cuisine: Italian
- Seasonality: Autumn
- Energy 111.70 (Kcal)
- Carbohydrates 10.98 (g) of which sugars 4.69 (g)
- Proteins 1.67 (g)
- Fat 6.76 (g) of which saturated 4.04 (g)of which unsaturated 2.34 (g)
- Fibers 1.81 (g)
- Sodium 20.67 (mg)
Indicative values for a portion of 1 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
Take the butter out at least half an hour before kneading.
- 1 3/4 cup chestnut flour
- 1/3 cup type 1 flour
- 1/3 cup sugar
- 1 egg
- 1 egg yolk
- 1/2 cup butter (softened)
- 1 pinch baking powder
- 1 pinch fine salt
- 5 oz dark chocolate
Steps
Using softened butter makes kneading the dough easier.
– In a large bowl, place the softened butter and sugar; knead the two ingredients, trying to incorporate the sugar into the butter, then add the egg yolk and the egg.
– Knead the eggs, then add the sifted flour, the pinch of baking powder, and salt.
– Knead everything in the bowl until a smooth dough is obtained. Roll the slightly flattened chestnut shortcrust pastry out onto baking paper; close it and chill in the fridge for half an hour.
– Take the chestnut dough, separate pieces weighing about 25 g (0.88 oz) each, and first create balls, then slightly flatten them and shape them into chestnuts by pinching the ends. Place them on a baking sheet lined with parchment paper or a silicone mat.
– Chill the tray in the fridge for 10′
– Bake in a preheated oven at 356°F (180°C) for about 20′.
– As soon as they cool, melt the chocolate in the microwave or a bain-marie, dip them halfway, and let them dry on parchment paper.
Storage and Tips:
– Store in the pantry, closed in a cookie tin or glass container with a lid.
– Chilling the tray before baking ensures the shape is maintained
FAQ (Questions and Answers)
Read the FAQ. If you don’t find an answer to your question, feel free to ask.
– How do I make them gluten-free:
– You must use all gluten-free ingredients, including baking powder.
– Can I use part whole wheat flour?
– You can try.
– Can I use oil instead of butter?
– It’s not advisable, but you can try.
