With the arrival of autumn, chestnuts return to take center stage in our recipes. Today I offer you a simple yet flavorful preparation: Chestnut Pizzicotti, an aromatic treat that captures all the sweetness and warmth of the season. Chestnut flour, with its slightly sweet and intense flavor, is the main ingredient of these little cookies, characterized by a soft yet compact texture and an enveloping aroma from the combination of vanilla, almond and a touch of honey. Flavors can be adjusted to taste—for example, adding rum gives the Pizzicotti a more pronounced finish. Their shape is marked by the typical “pinch” at the sides, making them easily recognizable and giving them a rustic, authentic look. They are perfect alongside a cup of hot tea or a glass of sweet wine and keep well in an airtight container for several days. Now, let’s see together how to prepare our irresistible Chestnut Pizzicotti:
Other chestnut dessert recipes:
- Difficulty: Easy
- Cost: Affordable
- Rest time: 8 Hours
- Preparation time: 20 Minutes
- Portions: 24 pieces
- Cooking methods: Oven
Ingredients
- 2 cups chestnut flour (about 250 g)
- 3/4 cup powdered sugar (+ more as needed for coating (about 100 g))
- 2-3 large egg whites egg whites (about 80 g)
- vanilla extract
- almond extract (optional, or alternatively rum)
- 1 tbsp + 1 tsp honey (about 25 g)
- a pinch of salt
Steps
In a large bowl, sift the chestnut flour to remove any lumps. Add the powdered sugar and a pinch of salt, then mix to thoroughly combine the dry ingredients.
Add the egg whites, vanilla and honey to the mixture. Also incorporate the almond extract or rum if you want a more pronounced flavor, and mix until you obtain a homogeneous dough. The texture should be soft but slightly sticky. If the dough is too dry, add one teaspoon of egg white at a time until you reach the right consistency.
Take small portions of dough (about 3/4 oz / 20 g each) and roll them into balls. Gently pinch the sides of each ball to create the characteristic “pizzico” and roll them in a bowl with powdered sugar. Place the balls on a baking sheet lined with parchment paper, leaving a little space between them.
Leave the cookies in the refrigerator for at least 7–8 hours, preferably overnight. This step will help the dough firm up and keep its shape during baking.
Preheat the oven to 320°F (conventional mode) and bake for about 12–15 minutes, or until they are slightly golden at the edges. Be careful not to overbake them, otherwise they may become dry.
Once baked, let the pizzicotti cool on a wire rack. The Chestnut Pizzicotti are ready to be served!
Bon appétit and… see you in the next recipe!
If you try this recipe, be sure to tag #ipasticcinidinina on Instagram so I can see it and share it with the community.
