The chestnut flour shortbread cookies are incredibly easy to make and perfect for enjoying at any time, especially in the fall, ideally with a hot chocolate!

I thought they would be bitter, but I completely changed my mind.

They are really delicious, and I recommend you try making them.

Cost: Very economical
Rest time: 30 Minutes
Preparation time: 10 Minutes
Portions: 8
Cooking methods: Oven, Electric oven, Air frying
Cuisine: Italian
Seasonality: Autumn

Ingredients

4 oz butter
1/2 cup sugar
1/3 cup all-purpose flour (or spelt flour)
3/4 cup chestnut flour
1 pinch baking powder
3.5 oz 60% dark chocolate

Tools

1 Bowl
1 Fork
1 Baking tray
Parchment paper
1 Small pot

Steps

To make the chestnut flour shortbread cookies, first weigh all the ingredients and leave the butter out of the fridge for at least 2 hours: it must be soft!
Take a large bowl and add the butter and granulated sugar. Start kneading and softening it well; it should become a soft mixture and the sugar should be perfectly incorporated.
At this point, you can add the flours one spoonful at a time, along with a pinch of baking powder.
The dough should go from soft to firm and form a ball.
Let the ball rest wrapped in plastic wrap for at least 30 minutes in the fridge.
After the 30 minutes of rest in the fridge, take the dough and form the cookies. I had fun shaping the shortbread into chestnut shapes, first making balls and then elongating the tip.
Place the chestnut flour cookies on a baking tray lined with parchment paper and bake at 355 degrees Fahrenheit for about 18 minutes (every oven is different).
Remove the shortbread cookies from the oven and let them cool.
Melt the chocolate in a bain-marie in a small pot and dip the tips of the shortbread cookies.
Allow time for the chocolate to harden.