The Chestnut Cookies are perfectly crumbly treats with that sweet and delicate taste that warms the heart.
The beautiful thing is that the shortcrust pastry with this flour is a delight to work with and will give you great satisfaction. These cookies are also suitable for those who are gluten intolerant.
So, let’s get to work right away.
Happy cooking, Giusi.
You might also be interested in:
- Difficulty: Very Easy
- Rest time: 2 Hours
- Preparation time: 10 Minutes
- Portions: 50 Pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Fall, Fall, Winter
Ingredients for Chestnut Cookies
- 1 1/2 cups Chestnut flour
- 1/3 cup Cornstarch (or Potato starch)
- 1/4 cup Granulated sugar
- 1 egg
- 2 3/4 tbsp Milk
- 5 tbsp Butter
- 1 tsp Baking powder
Step by step for making chestnut cookies
Start by working in a bowl the previously softened butter and the sugar until you create a light and fluffy cream.
At this point, also add the egg and mix well. Combine the chestnut flour, the cornstarch, and the baking powder (better if sifted) and start kneading.
Then add the milk, and work everything very quickly until you obtain a smooth and homogeneous dough.
Wrap the dough in plastic wrap and place it in the fridge for at least 2 hours.
After the resting time, roll out on a floured surface. Using a glass (a coffee cup is ideal) or a round cutter, create circles, then slightly pinch the top to give the characteristic chestnut shape.
If you like, decorate the bottom with some hazelnut crumbs or chocolate chips before baking.
Bake in a preheated static oven at 356°F for 10/12 minutes.
The cookies are ready to be enjoyed. I hope you liked this recipe, see you next time.
Don’t miss my recipes on Instagram Pasticcidigiu ⬅️
If you want to see all my other recipes click here to start browsing
