Canestrelli di Castagne with a Twist

Ingredients

• 200g (1 1/2 cups) chestnut flour 200g (1 1/2 cups) chestnut flour
• 100g (3/4 cup) all-purpose flour 100g (3/4 cup) all-purpose flour
• 150g (1 1/4 cups) powdered sugar, plus extra for dusting 150g (1 1/4 cups) powdered sugar, plus extra for dusting
• 150g (2/3 cup) unsalted butter, softened 150g (2/3 cup) unsalted butter, softened
• 2 large egg yolks 2 large egg yolks
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• 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

1. 1.
   In a mixing bowl, combine the chestnut flour, all-purpose flour, and salt.
2. 2.
   In a separate bowl, cream together the softened butter and powdered sugar until light and fluffy.
3. 3.
   Add the egg yolks and vanilla extract to the butter mixture and mix until well combined.
4. 4.
   Gradually add the flour mixture to the butter mixture, mixing until a dough forms.
5. 5.
   Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 1 hour.
6. 6.
   Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper.
7. 7.
   Roll out the chilled dough on a lightly floured surface to a thickness of about 1/4 inch.
8. 8.
   Use a canestrello mold or a round cookie cutter to cut out cookies from the dough.
9. 9.
   Place the cookies on the prepared baking sheet and bake for 12-15 minutes, or until lightly golden around the edges.
10. 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.