Recipe
Canestrelli di Castagne with a Twist
Chestnut Delights: A Modern Take on Canestrelli
4.3 out of 5
Indulge in the rich flavors of Italian cuisine with this delightful recipe for Canestrelli di Castagne. These traditional Italian cookies are given a modern twist by incorporating chestnut flour, resulting in a unique and nutty flavor profile.
Metadata
Preparation time
30 minutes
Cooking time
12-15 minutes
Total time
1 hour 45 minutes
Yields
Makes approximately 24 cookies
Preparation difficulty
Medium
Suitable for
Vegetarian, Nut-free (depending on the chestnut flour used), Soy-free, Peanut-free, Egg-free (if using an egg substitute)
Allergens
Dairy (butter), Wheat (all-purpose flour)
Not suitable for
Gluten-free (unless using gluten-free chestnut flour and all-purpose flour)
Ingredients
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200g (1 1/2 cups) chestnut flour 200g (1 1/2 cups) chestnut flour
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100g (3/4 cup) all-purpose flour 100g (3/4 cup) all-purpose flour
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150g (1 1/4 cups) powdered sugar, plus extra for dusting 150g (1 1/4 cups) powdered sugar, plus extra for dusting
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150g (2/3 cup) unsalted butter, softened 150g (2/3 cup) unsalted butter, softened
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2 large egg yolks 2 large egg yolks
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1 teaspoon vanilla extract 1 teaspoon vanilla extract
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Pinch of salt Pinch of salt
Nutrition
- Calories: 120 kcal / 502 kJ
- Fat: 7g (4g saturated)
- Carbohydrates: 13g (6g sugars)
- Protein: 1g
- Fiber: 1g
- Salt: 0.1g
Preparation
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1.In a mixing bowl, combine the chestnut flour, all-purpose flour, and salt.
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2.In a separate bowl, cream together the softened butter and powdered sugar until light and fluffy.
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3.Add the egg yolks and vanilla extract to the butter mixture and mix until well combined.
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4.Gradually add the flour mixture to the butter mixture, mixing until a dough forms.
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5.Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 1 hour.
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6.Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper.
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7.Roll out the chilled dough on a lightly floured surface to a thickness of about 1/4 inch.
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8.Use a canestrello mold or a round cookie cutter to cut out cookies from the dough.
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9.Place the cookies on the prepared baking sheet and bake for 12-15 minutes, or until lightly golden around the edges.
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10.Allow the cookies to cool completely on a wire rack before dusting with powdered sugar.
Treat your ingredients with care...
- Chestnut flour — Ensure you are using a high-quality chestnut flour for the best flavor and texture in the cookies. If chestnut flour is not available, you can try substituting it with almond flour or hazelnut flour for a similar nutty taste.
Tips & Tricks
- To achieve a delicate and crumbly texture, handle the dough gently and avoid overmixing.
- Dust the canestrello mold or cookie cutter with flour before cutting out the cookies to prevent sticking.
- For an extra touch of sweetness, sprinkle the cookies with a little vanilla sugar before baking.
- Store the cooled cookies in an airtight container to maintain their freshness and texture.
- Serve the Canestrelli di Castagne with a dusting of powdered sugar and a cup of espresso for an authentic Italian experience.
Serving advice
Serve the Canestrelli di Castagne as a delightful accompaniment to afternoon tea or coffee. Arrange them on a beautiful platter and dust them with powdered sugar for an elegant presentation.
Presentation advice
For an eye-catching presentation, arrange the Canestrelli di Castagne in a circular pattern on a decorative plate. Sprinkle some edible flowers or crushed chestnuts around the cookies for a touch of color and texture.
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