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Chestnut Flour Cookies





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

In this recipe beside plain flour we used the chestnut flour which we adore in our desserts. The chestnut flour is made from dried and ground chestnuts and it's gluten-free version of the flour. It has its natural sweetness and if added to the dessert it can reduce the amount of sugar in the recipe.

Find the chestnut flour at your local specialty food store. Before adding the chestnut flour to other ingredients be sure to sift it as it tends to compress itself into lumps.

Just follow our simple recipe and in only 30 minutes get a bunch of delicious freshly baked chestnut flour cookies. Check out also our recipe for sugar-free version of these cookies!

Chestnut flour cookies

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Chestnut Flour Cookies
Recipe

Chestnut flour cookies

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

Ingredients

  • 150 g plain flour
  • 100 g chestnut flour
  • 50 g caster sugar
  • 100 g butter
  • 6 tablespoons milk
  • 1 pinch of salt

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 4 to 5 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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