Chestnut flour is widely used in Italian and French cuisines.
alone or in combination with wheat and other types of cereal flour.
I have long wanted to test it and now I can share this experience with you.
Vegan and gluten free recipe
In terms of nutritional properties, chestnut flour is almost as good as wheat flour,
rich in vitamin E, B vitamins, potassium, phosphorus, and magnesium,
it is also gluten–free. In addition, chestnut flour has
low-fat content, unlike nuts, for example, due to which
gained popularity among fans of a healthy lifestyle.
Chestnut flour has a sweet aftertaste that blends harmoniously
with chocolate and nuts, so it is ideal for making
sweet pastries, especially from those types of dough that do not require flour with a high
gluten content: cookies, muffins, biscuits, etc. In combination
with wheat flour can also be used in yeast–leavened baking.
In Italy, dishes using this type of flour are prepared mainly
in the autumn–winter period, since the flour from the chestnuts of the new crop appears
In November. I support this seasonality and recommend when choosing chestnut
flour, pay special attention to the date of manufacture because it’s useful
properties and taste are lost during long–term storage
(for 10 pieces):
Chestnut flour 270 g
Corn starch 1 tsp
Chicken egg category CO 1 pc.
Butter 170 g
Cane sugar 170 g
Baking soda 1⁄2 tsp
baking powder 1⁄2 tsp
Ground cinnamon 1⁄2 tsp
Sea salt 1⁄4 tsp
Chocolate drops 150 g
Dried cherry 100 g
Chopped almonds 70 g
1. In a bowl, combine the sifted flour, starch, cinnamon, baking powder,
soda, and salt. Mix thoroughly with a whisk.
2. With a mixer, beat cool but pliable butter with sugar
for 2 minutes to a state of fudge. Add egg, beat
to a homogeneous mass.
3. Stir the dry mixture, add chocolate drops, almonds, and cherries,
stir with a spatula until smooth. Form a ball, wrap
cling film and refrigerate for 1 hour
4. Divide the chilled dough into 10 equal parts (approximately 50 g each)
and place on a baking sheet lined with parchment paper or
silicone mat, at a distance of at least 5 cm from each other,
forming cookies in the form of round meatballs.
5. Place the cookie sheet in the preheated
to 180 C oven and bake for about 10–12 minutes until golden
shade. The temperature and the exact baking time depend
on the power of your oven. The center of the finished cookie will be soft.
6. After baking, hot cookies will be quite fragile,
therefore, without removing them from the parchment (rug), they must be transferred to a wire rack and cool. Cooled cookies will separate easily.
All ingredients for the dough must be
Chestnut flour can be substituted for wheat flour
or your favorite gluten–free mix.
To obtain the correct structure of the finished cookie, it is very
it is important to use high–quality butter,
at least 82% fat.
Can be used instead of chocolate drops
The finished dough is stored in an airtight container in the refrigerator.
up to 7 days or up to 3 months in the freezer