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Chestnut Flour Castagnole
Castagnole are one of the most popular fried sweets served up throughout Carnival season in Venice. We have a recipe for interesting version of castagnole made with combination of three flours.
The main ingredient is this recipe is the chestnut flour which is combined with plain and almond flours. With this combination we achieved amazing nutty flavour and light texture of castagnole. If you want completely gluten-free version you can skip plain flour and increase the amount of other two flours.
If you are after a quick sweet bite try with these simple recipe and enjoy soft chestnut castagnole with a cup of tea or coffee!
How to make chestnut flour castagnole
For making chestnut castagnole, first sift chestnut and plain flours and add almonds flour, baking powder and salt. Combine everything with a spoon. Make a well in the centre, add an egg, orange juice, orange zest, ricotta and Amaretto. Stir slowly all ingredients until you get a smooth and compact dough. Leave to rest for 5 minutes. Form a small dough balls of the size of chestnuts and fry them in bathes of 5 -6 in hot oil. Drain castagnole on kitchen paper and once slightly cool dust with icing sugar.
Useful tips for making chestnut flour castagnole
- In this recipe we used the natural sweetness of chestnut flour, rather than adding any sugar. Orange juice along the finely grated orange zest give an extra freshness to these sweets.
- Be sure to sift the chestnut flour before adding to other ingredients as it tends to compress itself into lumps. Both the chestnut and almond flours can be found at your local health food store.
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Chestnut Flour Castagnole
COOKS IN: 30 minutes
- 100 g chestnut flour
- 50 g almond flour
- 50 g plain flour
- 2 medium eggs
- 100 g fresh ricotta
- 1 teaspoon baking powder
- 1 tablespoon Amaretto
- Juice of 1 orange
- Grated zest of 1 orange
- 1 pinch of salt
- Sunflower oil for frying
- Sift the chestnut flour and plain flour to the large bowl to get rid of lumps and then add almond flour, baking powder and a pinch of salt. Combine everything together using a spoon.
- Make a well in the centre and break the eggs into it. Whisk them slightly and then add orange juice, orange zest, ricotta and one tablespoon of amaretto liqueur. Begin to stir all the ingredients with a spatula until everything is combined.
- Now, knead the dough until you have a smooth and slightly sticky ball. Wrap it in cling film and allow to rest for 5 minutes.
- Fill 3/4 of a deep, medium-sized frying pan with sunflower oil. Place it over a medium heat until the oil shimmers.
- Form the small balls of the size of chestnuts from the dough and fry them in batches of 5 - 6 until crisp and golden all around (for about 3 - 4 minutes).
- Drain them with a slotted spoon and transfer to a plate lined with paper towels. Leave them to cool slightly, then dust with icing sugar and enjoy them while still warm.
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