Apulian Castagnelle are typical Christmas sweets, prepared during the holiday season. Despite the name, castagnelle (or castagnedde) are not made with chestnuts, they are delicious cookies made with almonds, cocoa, chocolate, and a few other ingredients. Their taste is somewhat reminiscent of Apulian sasanelli, although the difference between the two preparations lies in the fact that castagnelle from Bari do not use vincotto as sasanelli do.
Apulian Castagnelle are an essential part of holiday tables, just like cartellate, calzoncelli, and almond pastries. They are prepared in abundance and well in advance because they can be stored for a long time in tin boxes and enjoyed throughout the holiday season.
Castagnelle are prepared all over Apulia, but each area has its own unique recipe. The one you are about to read is made in Bari. They are very simple, and I recommend trying them along with the other Christmas cookies because one leads to another, but first, I’ll leave you some delicious links to try!
Let’s see together how to prepare them. At the end of the recipe, I will also include the Bimby method so you can decide how to prepare them.
- Difficulty: Very Easy
- Cost: Inexpensive
- Preparation time: 20 Minutes
- Portions: 10People
- Cooking methods: Oven
- Cuisine: Regional Italian
- Region: Apulia
- Seasonality: Christmas, Winter
- Energy 370.96 (Kcal)
- Carbohydrates 48.97 (g) of which sugars 21.87 (g)
- Proteins 9.98 (g)
- Fat 16.97 (g) of which saturated 2.77 (g)of which unsaturated 12.03 (g)
- Fibers 8.84 (g)
- Sodium 85.78 (mg)
Indicative values for a portion of 90 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 for making Apulian Castagnelle
- 9 oz all-purpose flour
- 9 oz almonds
- 5 oz sugar
- lemon zest (zest of 1/2 lemon)
- orange zest (zest of 1/2 orange)
- 1/2 tsp ground cinnamon
- 1/2 tsp baking soda (leveled)
- 3 oz dark chocolate at 50%
- 1/3 cup coffee
- 1/4 cup milk (or water)
- 1 oz unsweetened cocoa powder
- to taste powdered sugar (for dusting)
Tools for preparing Bari Castagnelle
- Cutting Board
- Knife
- Bowl
- Moka Pot
Steps for preparing Apulian Castagnelle
Let’s see together how to prepare Apulian Castagnelle using the traditional method.
First, prepare the ingredients you will need to make the castagnelle. Toast the almonds for about ten minutes at 300°F. If desired, you can also toast them at the same temperature and for the same time in an air fryer.
Once ready, let them cool, then coarsely chop them with a knife. Set aside.
Meanwhile, melt the chocolate in a double boiler. I recommend leaving the bowl on the boiling water to keep the chocolate melted until it’s time to use it.
In a bowl, put the flour, sugar, baking soda, and cinnamon.
Add the sifted unsweetened cocoa powder as well.
Mix the dry ingredients with a spatula.
Add the chopped almonds that you had set aside.
Mix again.
Add the zest of half a grated lemon and half a grated orange. If you like the combination of chocolate and orange, you can also use the zest of a whole orange. Add the melted chocolate as well.
Also add the coffee to the bowl. Alternatively, you can use water.
Add the milk as well. In this case too, if for any reason you don’t want or can’t use milk, you can replace it with water.
Start mixing the ingredients with a spatula.
The mixture will gradually become more solid and firm.
Continue kneading the ingredients with your hands until you get a solid but pliable dough.
Lightly flour the work surface, create a loaf of 1-1.5 inches wide, press it slightly, and then start cutting the castagnelle diagonally into about 0.6 inches thick pieces.
Place them on a baking sheet covered with parchment paper and bake in a preheated static oven at 355°F for about 15 minutes. Once ready, take them out and let them cool.
Dust them with powdered sugar before serving.
The inside is truly delicious! Soft to the right degree, Apulian castagnelle are really tasty!
Now, let’s see how to prepare Apulian Castagnelle with the Bimby.
Toast the almonds in the oven (or air fryer) for about ten minutes at 300°F. Let cool, then put into the bowl and coarsely chop with a few Turbo shots. Set aside.
Separately, melt the chocolate in a double boiler.
Place half a lemon and half an orange zest and sugar in the bowl: 15 sec. speed 10.
Add flour, cinnamon, baking soda, and cocoa. Mix 30 sec. speed 2.
Add the almonds and mix again: 30 sec. speed 2 Reverse.
Add melted chocolate, coffee, and milk: 1 min speed 3-4 Reverse.
Take the dough out of the bowl, compact it with your hands, make a loaf of 1-1.5 inches wide. Press it slightly and then cut it diagonally into pieces about 0.6 inches thick.
Place the castagnelle on parchment paper, bake for 15 minutes at 355°F (static oven). When they are ready, let them cool, then dust with powdered sugar.
Storage
– Castagnelle stay fresh and fragrant for several days as long as you store them in a tin box or a well-sealed container and keep them away from moisture.
FAQ (Questions and Answers)
Can I use decaffeinated coffee?
Yes, you can use any type of coffee. Mokapot, espresso, instant, and decaffeinated all work. If for any reason you can’t or don’t want to use it in the recipe, you can substitute it with water or milk.
Do I have to use milk?
No, in this case too, you can choose whether to use cow’s milk, lactose-free milk, or a plant-based drink, or you can decide to replace it entirely with water.
Can the amount of spices and flavors be varied?
Of course, if you like the citrus scent, you can increase the amount of grated lemon and orange zest. Similarly, you can adjust the amount of cinnamon to your taste.
