The chestnut flour and chocolate cookies are simple and quick to make, with a gluten-free shortcrust that will surprise you with its intense yet delicate flavor. Grandma Benedetta, who loves these flavors, often makes them, sometimes adding almond flour for richness or potato starch for extra softness.
GLUTEN FREE recipe suitable for celiacs and those with intolerance.
GLUTEN FREE SWEETS
- Difficulty: Medium
- Cost: Cheap
- Rest time: 10 Minutes
- Preparation time: 20 Minutes
- Portions: a baking sheet (about 28 cookies)
- Cooking methods: Oven
- Cuisine: Healthy
- Seasonality: All seasons
- Energy 63.11 (Kcal)
- Carbohydrates 7.88 (g) of which sugars 4.26 (g)
- Proteins 0.83 (g)
- Fat 3.51 (g) of which saturated 2.07 (g)of which unsaturated 1.18 (g)
- Fibers 1.06 (g)
- Sodium 16.99 (mg)
Indicative values for a portion of 15 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
Chestnut Flour Cookies
For a more:
– AROMATIC taste, replace 1 oz of chestnut flour with almond flour
– SOFT texture, replace 1 oz of chestnut flour with potato starch
- 7 tbsp butter (soft)
- 1/4 cup sugar
- 1 3/4 cups gluten-free chestnut flour
- 1/4 cup unsweetened cocoa powder (gluten-free)
- 1 pinch fine salt
- 1 pinch ground cinnamon (optional)
- 1 tsp gluten-free baking powder
- 1 egg (medium)
- as needed water (about 1 tbsp)
Discover the list of food types in reference to the risk of containing gluten.
Tools
- Rolling Pin
- Cookie Cutters for cookies
- Parchment Paper reusable
Chestnut Flour Cookies
In a bowl, put the butter cut into cubes and left at room temperature.
Then add the sugar, chestnut flour, cocoa powder, salt, cinnamon (optional), and baking powder.
Mix with your fingertips until a crumbly dough forms.
Add 1 whole egg and the necessary water (about 1 tbsp with a medium egg) to obtain an elastic and homogeneous mixture.
Compact the shortcrust (if it is too liquid, add more flour; if it is too compact, add a little water).
Place the shortcrust on the work surface and form a ball. Cover it with plastic wrap and let it rest for 10 minutes in the freezer or for half an hour in the refrigerator.
After the time has passed, take the shortcrust out of the refrigerator and roll it out to a thickness of about 1/8 inch. Then, with the help of cookie cutters, cut the cookies into the desired shape.
Bake in a preheated static oven at 350°F for about 15 minutes or until done, adjusting according to your oven.
Once baked, remove the cookies while still soft. They will harden as they cool.
STORING chestnut flour cookies
To store chestnut flour cookies, let them cool and then place them in an airtight container, in a cool and dry place, for up to two weeks. If necessary, you can freeze them individually wrapped, to keep them for up to three months.
FAQ (Frequently Asked Questions)
How long does chestnut flour last?
Chestnut flour lasts about 6 months if kept in a cool, dry place, away from light. To prolong its freshness, it is recommended to store it in an airtight container. Alternatively, you can keep it in the refrigerator to better maintain its flavor and nutritional properties.
What are the benefits of chestnut flour?
Chestnut flour is rich in fibers, ideal for digestion and regulating the bowels. Being gluten-free, it’s perfect for those with intolerances. It provides gradual energy, helps maintain a healthy heart and control blood pressure, thanks to minerals like potassium and magnesium. Moreover, it has a lower glycemic index compared to white flour.
