The Canestrelli with chestnut flour are pastry treats derived from the classic Genoese canestrelli recipe with the variation of adding some chestnut flour, as using only chestnut flour would make them hard. October is the right time to prepare and enjoy them for an afternoon snack. Try making them with me, they’re super easy and delicious.
If you are looking for more similar recipes, check out theBiscuit Collection
Other pastry dessert recipes
- Difficulty: Very Easy
- Cost: Inexpensive
- Preparation time: 30 Minutes
- Portions: 16 Pieces
- Cooking methods: Electric Oven
- Cuisine: Italian Regional
- Region: Liguria
- Seasonality: Autumn, Winter
Ingredients
- 1 2/3 cups all-purpose flour
- 2/3 cup chestnut flour
- 7 oz butter
- 1 egg (medium whole)
- 1 egg yolk
- 1 cup powdered sugar
- 1 tsp lemon zest (grated)
- 1 pinch fine salt
Tools
- Kitchen Scale
- Cookie Cutter
- Electric Mixer
Steps
Pour the powdered sugar with the softened butter and grated lemon zest into the stand mixer. Start with the paddle attachment until a cream is formed. Add the whole egg and yolk and as soon as they are mixed, pour in the two flours combined. If you don’t have a stand mixer, use a bowl and an electric mixer following the same procedure. Make sure there are no lumps in the chestnut flour. Once the dough is formed, shape it into a ball and let it rest30 minutesin the fridge wrapped in plastic wrap.
After the time has passed, place the dough on the work surface, leaving parchment paper underneath. Roll out a disc 0.3 inches thick with a rolling pin and use the canestrelli mold (the one with 6 petals) to shape the treats.
Place the canestrelli on the baking sheet lined with parchment paper and bake at 350°F in static mode for 15-18 minutes, ensuring they do not become too dark. Once cooked, let them rest for a few minutes in the oven with the door ajar. Once cool, serve the Canestrelli with chestnut flour sprinkled with powdered sugar.
