Chestnut Flour Cookies : The timing is perfect to make a batch of these Chestnut Flour Cookies. Reason to this is simple and easy recipe; nutty and woody flavor will make you fall in love with them and add to your „cookies to bake“ list for the upcoming holidays.
This batch is made with Italian chestnut flour and „00“ flour and the flavor is irresistible ! You will love them at first bite. But do not worry if you don’t have „00“. All purpose flour makes great substitute !
Why would I highly recommend making these chestnut cookies ?
Chestnuts are healthy.
They have little protein and fat, include healthy sugars and vitamins B and twice much starch as the potato. No gluten. Using chestnut flour is perfect for gluten free desserts.
Chestnut flour has earthy and nutty flavour and is great for many kinds of delicious food recipes: both sweet and savoury.
Chestnut dessert recipes are highly favoured in my family. It has been a staple food in southern Europe. All over Mediterranean, it was replacing cereals and even Ancient Romans planted chestnut trees across Europe. Roasted chestnuts seems to have it’s roots at Mediterranean for several thousand years ago.
How cool is that ?!
For some reason, they were declined during „modern“ times and has gained reputation of being poor people food. Since the times they are a-changing and whatever was last is now the first so the poor people food before becomes the best and trendy now, here we have chestnuts entering the main gate of culinary adventures.
Have you ever tried Vegan Chestnut Soup ? No ? Well, be sure to find it on this blog quite soon ! I promise ! And some chestnut cakes as well ! You are going to love it all !
If you travel to Tuscany at the begining of February, you would certainly be offered to taste wine soaked chestnuts for St Simon’s Day. What a beautiful memories to carry back home !
Also, roasted chestnuts are our delicacy to eat and drink new wine ( only partially fermented ) for St. Martin’s Day.
My grandmother used to make an excellent chestnut liquor, so very popular in continental parts of Mediterranean.
Now, the question pops out : What about preserving chestnuts ?
They can be soaked in alcoholic drink, honey or sugary syrup.
If you soak them in sugary syrup you’ll have quite highly priced but irresistible marrons glacés. You can also refrigerate or puree them ( my favourite ) once you peel and boil them.
To preserve fresh chestnuts, soak them in cold water for approx. 20 hours after harvest then drain them and lay in dry sand. You’ll be surprised with tasty results !
If you store boiled chestnuts in freezer, they are to be used within six months.
So, there are many more interesting facts about chestnuts and I promise to share them in my coming recipes using chestnuts, including answering the question „how do I cook chestnuts“.
Until then, enjoy these simple, nice and tasty chestnut flour biscotti . Bye for now !
Chestnut Flour Cookies
Chestnut Flour Cookies : The timing is perfect to make a batch of these Chestnut FlourCookies. Reason to this is simple and easy recipe; nutty and woody flavor will make you fall inlove with them and add to your „cookies to bake“ list for the upcomingholidays.
- 1 cup + 2 Tbsp all purpose flour / „00“ flour
- 2 ½ Tbsp corn starch
- ½ cup chestnut flour
- 1/3 cup cane sugar
- Pinch of salt
- 1 tsp baking powder
- 1 tsp vanilla extract
- 1 egg
- 1 stick unsalted butter
Prepare 2 baking sheets and cover them with baking paper. Leave aside.
Preheat oven to 160 C / 320 F.
On clean flat working surface, combine all the ingredients to get smooth dough. Form a log.
Roll out the dough to be 5 mm / 0.2 inches thick. Cut the shapes you like the best.
Gather the scraps, knead them, roll out and cut the cookies as long as you have any dough left.
Place on sheet pan dishes and bake for 17 minutes. After baking, leave in the pan for few minutes and place on cooling rack to cool completely.