The recipe for shortcrust pastry with chestnut flour is very simple; it is prepared like any other shortcrust pastry but instead of white flour, chestnut flour is used. The chestnut shortcrust pastry is the autumn version of the classic shortbread, perfect for making many delicious biscuits with chestnut flour, chestnut tarts, tartlets, etc. The sweet and fragrant flavor of chestnut flour, also known as sweet flour, makes it ideal for many sweet preparations such as castagnaccio, the famous necci, or chestnut fritters, so many delights to try.
Today I’m sharing my chestnut shortbread that I wanted to prepare with just chestnut flour without adding other types of flour, to fully savor its goodness. Please, for the best outcome of the recipe, use only high-quality flour. Until next time!
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- Difficulty: Very easy
- Cost: Economical
- Rest time: 30 Minutes
- Preparation time: 10 Minutes
- Portions: 500 g (1.1 lbs) block.
- Cooking methods: No cooking
- Cuisine: Italian
- Seasonality: Autumn
- Energy 193.98 (Kcal)
- Carbohydrates 23.66 (g) of which sugars 12.14 (g)
- Proteins 2.44 (g)
- Fat 9.85 (g) of which saturated 5.69 (g)of which unsaturated 3.26 (g)
- Fibers 3.45 (g)
- Sodium 51.39 (mg)
Indicative values for a portion of 50 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 cups chestnut flour
- 7 oz oz butter
- 2/3 cup cups brown sugar
- 1 egg (large)
- 1 pinch salt
- Half teaspoon baking powder
Tools: chestnut shortcrust pastry
- Bowl
Recipe: shortcrust pastry with chestnut flour
Let’s see the steps to prepare a perfect chestnut shortcrust pastry.
In a bowl, place the brown sugar and the cold butter cut into pieces.
Crush the butter together with the sugar using a fork, then add a whole egg.
Continue stirring with the fork until all the ingredients are well combined.
Add the chestnut flour to the mixture.
Mix the dough very quickly with your fingertips; at first, the mixture will appear sandy, then it will become homogeneous. Knead in the bowl or directly on a work surface.
Form a ball, place it in the bowl, cover the container with plastic wrap, and let it rest in the fridge for at least 30 minutes before using.
A unique flavor for those who love this autumn fruit, an aroma that begins while kneading the dough and becomes more pronounced during the baking of cookies and tarts. Easy and quick to prepare, this recipe is the base for creating many sweet treats.
Storage and Tips
Storage: chestnut shortcrust pastry can be stored in the refrigerator for 2-3 days wrapped in plastic wrap. It can also be frozen for up to a month, always wrapped in plastic wrap.
Tips: work the dough as little as possible, very quickly and with cold hands.
Storage: chestnut shortcrust pastry can be stored in the refrigerator for 2-3 days wrapped in plastic wrap. It can also be frozen for up to a month, always wrapped in plastic wrap.
Tips: work the dough as little as possible, very quickly and with cold hands.
FAQ (Questions and Answers)
What can I substitute butter with in the shortcrust pastry?
If you want a version of the chestnut shortcrust pastry without butter, you can replace it with 1/3 cup of vegetable oil.
Can I change the type of sugar?
Of course. With brown sugar, you get a more rustic dough, but you can use granulated sugar or powdered sugar; with the latter, you’ll get a smoother pastry.
How long does the shortcrust pastry bake in the oven?
If you use shortcrust pastry to make cookies, bake at 356°F for about 15 minutes.
If you use shortcrust pastry to make tarts, bake at 356°F for about 30-35 minutes.
