Chestnut Cookies

Name: Chestnut Cookies
Prep time: 50 min
Cook time: 25 min
Total time: 75 min
Yield: 25
Ingredients: Gluten free chestnut flour 1.67 cups; Gluten free unsweetened cocoa powder 2 tsp; Gluten free rice flour ¼ cup; Gluten free powdered sugar 2 tbsp; Baking soda 1 tsp; Gluten free almond milk (no added sugars) 0.1 cup; Sunflower seed oil 1 ½ tbsp; Eggs (about 1 medium) 2 oz; Dark chocolate 70% for the coating 3.5 oz

it de fr es br

Gluten Free
Vegetarian

Difficulty: Easy
Prep time: 50 min
Cook time: 25 min
Serving: 25
Cost: Low

PRESENTATION

When autumn rolls in, chestnut cookies called castagnotti become super popular across Italy. These little treats? They're shaped and dipped to look like real chestnuts—really paying homage to those sweet, earthy nuts that are a big deal in Italian kitchens every fall. Using chestnut flour? It gives them a tender bite that really sets them apart from other traditional Italian cookies. You know, in places like Piedmont and Tuscany, baking with chestnut flour is like a long-standing tradition. Especially when chestnuts are fresh. Almond milk keeps the cookies light—so those deep chestnut flavors just pop. And the chocolate? A quick dip in dark chocolate doesn't just make them look good, it infuses each bite with rich and moist goodness. Totally reminds you of an autumn afternoon in Italy. Been to an Italian street market in October or November? If you have, you know the aroma of chestnut stalls. Italian chestnut cookies like these? They capture that vibe perfectly.

Some desserts just transport you to a season, and this castagnotti recipe does exactly that—really, it is like an instant fall vibe. The crispy chocolate shell meets the tender middle of the cookie, creating this perfect nutty and sweet balance. And you know what? Unlike heavier holiday treats, these cookies are gluten-free thanks to the mix of chestnut and rice flour, making them great for almost everyone at the table. Across Italy, baking chestnut cookies like castagnotti is eagerly awaited for autumn gatherings—pretty much a must for holiday tables. Chestnuts? They're a big part of Italian culinary history. You'll often find these cookies next to other chestnut-based desserts like castagnaccio or roasted chestnuts, showing how versatile this simple ingredient can be. Give this a try as your next autumn dessert—it's a true celebration of the Italian harvest season. Honestly, one bite and you'll be dreaming of golden leaves, cool nights, and a kitchen filled with cozy aromas.

How to prepare Chestnut Cookies

To prepare the chestnut cookies, start by mixing the powders in a bowl. So chestnut flour 1, rice flour 2, put a sieve and add the powdered sugar 3,

the unsweetened cocoa powder 4 and the baking soda 5. Mix with your hands to even out 6,

then also add the eggs 7, the oil 8, and the milk 9.

Continue kneading until the mixture becomes compact 10, transfer it to the work surface and knead for a few more moments to make everything uniform 11. Preheat the oven and in the meantime tear off pieces of dough to form 25 balls of about 0.5 oz each 12.

Shape them to form a kind of drop 13, the base of which is round and wide while the tip is narrower and finer. As you go, place the pieces on a baking sheet 14 and bake in static mode at 392°F for about 9-10 minutes 15.

As soon as they are cooked, let them cool completely on a wire rack 16. Melt the chocolate in a bain-marie 17, pour it into a narrow glass, and dip the cookies leaving the base uncovered, just like a chestnut 18.

Place on the rack and repeat for all the others 19. Once ready, let them set in the fridge for half an hour before enjoying them 20. Here are your chestnut cookies ready 21!

Storage

The chestnut cookies keep for 3-4 days, better if in a cool place and closed in a tin box.
Freezing is not recommended.
The raw dough can be frozen or stored in the refrigerator for a couple of days.

Advice

The chestnut cookies can be made gluten-free and lactose-free. Just always choose products that display the crossed-out spike and the specific lactose-free indication. The addition of cocoa will make the chestnut cookies tastier and keep the right color. If you prefer, you can substitute almond milk with rice or cow's milk, the result will be the same. You can flavor the dough with vanilla or grated orange zest. Finally, you can increase or decrease the amount of cocoa or chocolate to achieve interesting and tasty coatings.

For the translation of some texts, artificial intelligence tools may have been used.

Chestnut Cookies

PRESENTATION

How to prepare Chestnut Cookies

Storage

Advice

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