Chestnut flour biscuits
The perfect dessert to welcome the autumn season
Ingredients · Servings 30 Biscuits
- 170 g of 00 flour
- 20 g cornstarch
- 60 g of chestnut flour
- 100 g of butter
- 100 g of brown sugar
- 1 egg
- 1 pinch of salt
- 1 pinch of vanilla
- 1 teaspoon baking powder
Method · 20 min
- Combine the 00 flour, brown sugar, cornstarch, chestnut flour, baking powder, vanilla, and a pinch of salt in a bowl. Mix well. Add the cold, diced butter and work the mixture together with your fingertips until the mixture resembles fine, sandy crumbs.
- At this point, add the egg and continue kneading everything well. If the dough doesn't come together well, add 1 tablespoon of ice water.
- Shape the chestnut pastry into balls and wrap in cling film and refrigerate for at least 30 minutes. Meanwhile, preheat the oven to 160°C (fan-assisted).
- Remove the dough from the refrigerator, flour the work surface, and roll it out with a rolling pin to about 5 mm thick. Cut out the cookies with cookie cutters and place them one by one on a baking sheet lined with parchment paper.
- Bake the chestnut flour cookies for 15–20 minutes, being careful not to burn them. Once cooked and golden, remove the cookies from the oven and let them cool completely before enjoying.
Chestnut flour cookies are a recipe that evokes autumn with its colors and fruits. One of these is the chestnut, which also produces a flour that can be used to make both desserts and pasta.
