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Chestnut Flour Cookies



Chestnut flour cookies

There is something so satisfying about both making and eating these lovely homemade cookies. On top of being and easy recipe to remember, these cookies are made in just one bowl and bake up fast. 

For these cookies we used combination of regular plain flour and rather unusual chestnut flour made from dried and ground chestnuts. This flour is pale brown and has specific nutty flavour and in addition it is gluten-free. Chestnut flour has its natural sweetnest so the amount of sugar is reduced to the minimum. This is great for those who want to bake with less sugar. Be sure to sift the chestnut flour as it tends to compress itself into lumps. This way you will avoid lumps in the batter.

You might wonder where to buy the chestnut flour. In Italy the best chestnut flour can be bought from the local producers but you can also find it at food stores such as Castroni which can be found on several locations in Rome.

If you cannot find the chestnut flour at your local specialty food store or health food stores you can buy high quality chestnut flour online. The chestnut flour of the best quality is during November and December as it is freshly grounded.

The chestnut flour is an ingredients nowdays used all over Italy, but in some areas such as TuscanyLiguriaEmilia-Romagna and the Apennines, the chestnut flour is traditionally used for preparation of a variety of delights such as neccicastagnaccio, pasta, gnocchi etc. 

You will adore these simple and sweet cookies which are ideal treat along a cup of tea or a coffee! Check out also our recipe for sugar-free version of chestnut flour cookies!



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Chestnut Flour Cookies

Chestnut flour cookies

MAKES: 30
COOKS IN: 30 minutes plus chilling
DIFFICULTY: Easy

INGREDIENTS


PREPARATION

  1. Sift both flours into a medium bowl, add sugar and a pinch of salt.

  2. Add slightly softened butter (remove from the fridge and let it stand at room temperature for 10-15 minutes) and milk to the flour and mix everything with your hands until you get a smooth dough. 

  3. Wrap the dough in a cling film and put in the fridge to rest for at least half an hour.

  4. Dust a clean surface and roll the dough out so it's about 5-6 mm thick. Cut the dough into shapes using your favourite cookie cutters and transfer them on a baking tray lined with baking paper.

  5. Bake the cookies at 170°C for about 8 to 10 minutes roughly or until the cookie is beginning to turn golden brown. Be careful to not overbake them.

  6. Let cookies cool on the tray for about 2 minutes and then transfer them with thin metal spatula on a wire rack to cool completely. Store them in an airtight container for up to 10 days.


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