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Sugar-free Chestnut Flour Cookies



Chestnut flour may seen like unusual ingredient to bake with, but if you are making sugar-free cookies you will definitely need this ingredient. This flour made from ground dried chestnuts is full of vitamins and minerals. Its natural sweetness reduces the amount of sugar or sweetener needed in the recipe. For these cookies we didn't use any additional sugar but as you wish you can add some natural sweetener.

The chestnut flour can be bought from specialty food stores but you can also buy high quality Italian chestnut flour online. This sweet flour is super popular in Italy where they use it to prepare a variety of sweet and savoury food. We adore Tuscan castagnaccio cake and necci pancakes, both simple but so delicious treats.

In this recipe besides the chestnut flour we used hazelnut and whole grain spelt flours. Combination of these three flours gives sweetness and texture and that special nutty flavour. To ensure crunchiness we added a coarsely ground toasted hazelnuts to the dough. Orange zest brings fresh citrus flavour while amaretto accent the delicate almond note in these cookies.

Be sure not to overbake the cookies as they are pretty thin and will dried out.  

These chestnut flour cookies are so simple to bake and will definitely become your new favourite sugar-free cookies!


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Sugar-free Chestnut Flour Cookies

INGREDIENTS

  • 120 g chestnut flour
  • 80 g hazelnut flour
  • 80 g whole grain spelt flour
  • 1 teaspoon baking powder
  • 1 pinch of salt
  • 120 g butter
  • 20 hazelnuts
  • Zest of 1 orange
  • Juice of 1 orange
  • 1 tablespoon amaretto

PREPARATION

  1. Sift the chestnut flour to get rid of the lumps and together with hazelnut and whole grain spelt flour place in a medium bow. Add baking powder and a pinch of salt and combine everything.

  2. Cut the butter into small pieces and rub it into the flours until it resembles coarse breadcrumbs. Mould the dough together with your hands to form a ball, set aside to rest for about 10 minutes.

  3. Roll out the dough as thin you dare (1.5 - 2 mm thick) and cut out into shapes using your favourite cookie cutters. Place on a baking tray lined with baking paper and bake in the preheated oven at 180°C for 8-10 minutes, until golden round the edges. Let cookies cool for about 3-4 minutes on the baking tray before moving them.


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