Who doesn't love cookies, especially those packed with quality ingredients and amazing full taste once you bite into them. These recipe brings you crisp cookies made with combination of chestnut, almond and plain flours enriched with toasted chopped pistachios.
These crisp cookies are lightly flavoured with ground cloves and grated orange zest. Why not to try our chestnut flour pecan cookies, also delicious chocolate glazed chestnut cookies.
These delicious cookies are made from combination of chestnut, almond and plain flours which gives delicate flavour and crumbly texture to the cookies. The chestnut flour gives texture and specific nutty flavour to the cookies, while almond flour makes them light.
Thanks to the natural sweetness of the chestnut flour, these cookies are sugar-free. The recipe use only a small amount of agave syrup.
If you haven't used chestnut flour for baking, you should definitely start as this flour is ideal for adding to baked goods and has many benefits. Made from dry ground chestnuts, these flour is gluten-free and it's full of fibre, high protein and vitamin C. Additional plus, it's naturally sweet so if added to the dough, you can reduce the amount of sugar or any other sweetener in the recipe.
Chestnut flour is well combined with other flours, but can also be used alone like in some Italian sweets such as necci pancakes and Tuscan castagnaccio cake. The chestnut flour can be purchased from your local organic food store but if you can't find it you can easily order online.
We adore adding the chestnut flour to our sweet recipes, as it add to taste and texture and pairs great with other ingredients. Why not to try our gluten-free chestnut flour pancakes or gluten-free brownies. We are sure you will adore these simple treats and make them for your family and friends.
TOASTING PISTACHIOS: For these cookies first you need to toast pistachios to free the aroma and scent of these delicious nuts. Do this by spreading them on a baking tray and placing in the oven on 170°C (338°F) for 5 - 6 minutes until they become fragrant. Cool them and finely chop using a sharp knife.
MAKING THE DOUGH: For the dough, sift the chestnut and plain flours in a bowl, then add almond flour, baking powder, ground clove, grated zest of orange and salt. Combine everything and add cubed butter, then run it into the flours until you get small crumbs. At this point add toasted and chopped pistachios, agave syrup, milk and rum. Form a compact dough and put it in the fridge for 30 minutes.
BAKING THE COOKIES: Take the dough from the fridge and roll out the dough with rolling pin to 1.5 - 2 mm thickness. Take you favourite cookies cutters and cut cookies into shapes. Transfer cookies on the baking tray and bake in the oven for about 8 - 10 minutes. Cookies should start to turn golden brown. Keep cookies on the tray for a few minutes, then transfer them to a wire rack to cool completely.
Cookies need to be completely cool before they are stored. If you store them while they're still warm, they will become soggy. Once cooled, store them in a glass cookie jar at room temperature for up to 7 days.
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