The cookies filled with chestnut cream are typical autumn treats, soft and delicious, ideal with a good cup of tea. Chestnuts are a very versatile fruit, as they can be used to prepare both sweet and savory dishes, from simple soups with mushrooms or legumes to meats, risottos, and pasta. The chestnut is nutritious and therefore, for a long time, was an important food for the poorer populations. These cookies are naturally lactose-free.
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- Difficulty: Medium
- Cost: Medium
- Rest time: 5 Minutes
- Preparation time: 20 Minutes
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Fall, Winter
Ingredients
- 2 cups all-purpose flour
- 2 eggs
- 7 tbsps sunflower seed oil
- 0.5 cups sugar
- 1 tsp baking powder
- lemon zest
- 1 pinch salt
- chestnut cream
- unsweetened cocoa powder
Tools
- 1 Bowl
- 1 Baking sheet
- 1 Cookie cutter
- 1 Whisk
Steps
Prepare the shortcrust by mixing in a bowl the sugar, salt with the eggs, and flavors.
Add the oil and blend well until a smooth cream is obtained.
Combine the sifted flour with the baking powder.
Knead quickly and let rest for 5 minutes.
Roll out the dough on a floured work surface.
Cut with a round cutter discs of dough about 2-2.5 inches.
Fill with the chestnut cream and fold in half, forming a half-moon.
Place the cookies on a baking sheet lined with parchment paper.
Bake at 355°F for about 20 minutes.
Remove from oven and let cool.
Dust with unsweetened cocoa.
Tips
The chestnut cream can also be homemade.
They keep for 3-4 days in a paper bag.
They keep for 3-4 days in a paper bag.
They keep for 3-4 days in a paper bag.
They keep for 3-4 days in a paper bag.
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