Chestnut stuffed cookies are crumbly and tasty treats, perfect for breakfast or to accompany a mid-day coffee.
To make the dough for these cookies, I prepared a kind of current dough similar to the one used for Neapolitan shortcrust pastries, without butter and eggs, but with lard. However, I decided to make a lighter dough using sunflower oil instead of lard.
I filled the cookies with a mixture of chestnuts, cocoa, and hazelnut grains. The cookies are then formed in the same way as Neapolitan shortcrust pastries. Making these cookies is easy and fun; it will take a bit of your time, but I assure you it will be worth it!
For other recipes, check out the collection: Sweet and Savory Chestnut Recipes
Read the article: Chestnuts – Health Benefits
- Difficulty: Easy
- Cost: Economical
- Rest time: 30 Minutes
- Preparation time: 20 Minutes
- Portions: 12 Pieces
- Cooking methods: Oven
Ingredients
- 3 1/4 cups all-purpose flour
- 1/2 cup sugar
- 1/3 cup water
- 1/2 cup sunflower oil
- 7 oz chestnuts (peeled)
- 1 tbsp powdered sugar
- 2 tbsp unsweetened cocoa powder
- 2 tbsp hazelnut grains
- 1 tbsp milk (or plant-based milk)
Preparation
To make the chestnut stuffed cookies, remove the chestnut skins, put them in a saucepan with plenty of water, and boil. Let boil for about 20 minutes; to check if they are cooked, I used a toothpick (or fork), inserting it into a chestnut to feel the tenderness when ready.
Drain the chestnuts, remove the pellicle, and blend them with powdered sugar until a puree is obtained. Let cool
Add the cocoa and hazelnut grains to the chestnuts. Then gradually add the milk to obtain a smooth and soft mixture.
In a bowl, pour the flour, sugar, and oil. Start kneading and add the water. Then pour onto the work surface and work by hand until a smooth and compact dough is obtained. Form a ball, cover it with plastic wrap, and let it rest for 30 minutes.
Then, on the lightly floured work surface, divide the dough into 12 pieces. With a rolling pin, roll each portion of dough into an oval shape (photo 1).
Fill with the filling in the center of each piece of rolled dough (photo 2). Close like a half-moon by folding the dough from one end of the oval to the other (photo 3).
Seal the edges well with light pressure from your fingers. Using a round cookie cutter with a diameter of 2.75 inches (photo 4), cut around the filled dough to remove excess dough, thus obtaining round cookies (photo 5).
Transfer the cookies onto a baking tray lined with baking paper and bake in a preheated oven at 350°F for about 20 minutes, or until golden.
Once cooked, let them cool and enjoy with a sprinkle of powdered sugar. Enjoy!
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