Ventimiglia castagnole are sweet treats invented in the 19th century thanks to the imagination and ability to “make do” of ordinary cooks. At the time, in fact, only the wealthiest families could afford delicious but expensive marrons glacés. These little pastries were invented to imitate them.
The name of these biscuits suggests that the ingredients include chestnuts and their flour. In fact, the castagnola has the same shape and colour as a true marron glacé, glazed with sugar and orange flower water.
In these little pastries there is no fat but only cocoa, coffee and spices. Just think that to make the most of their traditional sweet, the Ligurian city on the border between Italy and France established the Ventimiglia Chestnut Club (from which I took this recipe and which I thank), to which the Mayor of the city has entrusted management of the De. Co mark, with the obligation to monitor compliance with the product characteristics.
In Ventimiglia numerous businesses (pastry shops, bakers, bars and restaurants) are able to make use of this quality mark by producing the dessert in line with the strict regulations imposed. Every time I arrive at the border I stop to buy some.
Today I have prepared them at home, trying to stick to the original recipe. In the instructions you will also find my hints.
Ingredients
Tools
Steps
Prepare the coffee. Keep to one side.
I advise preparing a little more to add to the mixture if it is too dry.
If you do not have ground cloves, you can grind them in a food processor with the sugar. Otherwise you can skip this step and not include this spice.
In a small saucepan, melt the dark chocolate broken up with 150 ml coffee. Mix with a whisk or tablespoon.
Note: I recommend heating the coffee without boiling (60°C is fine) and melt the chocolate, stirring continuously.
Keep the other coffee to one side.
Put the flour, sugar, bitter cocoa, dark chocolate (melted beforehand in the liquid coffee), cinnamon, cloves, salt and yeast on a pastry board.
Mix, blending the ingredients thoroughly. Add more coffee to obtain a soft, non-sticky dough.
Leave the dough to rest for ten minutes.
Then form small rolls similar to a large breadstick, cut pieces the size of a chestnut and, with the palm of your hands, form small balls.
Preheat the conventional oven to 190° C.
Line the drip tray with baking paper and grease it with a little oil using a pastry brush.
Prepare two small bowls: one with sugar and the other with a little orange flower water.
Arrange the little balls of dough (about 2 cm apart) after dipping the tops in the orange flower water and then in the sugar.
Cook in a preheated oven at 190°C for 10 minutes. Take out of the oven and allow to cool.
The castagnole can be consumed once they are cold and must remain soft.
Keep them for a maximum of a week in a glass jar with a lid.
My heartfelt thanks to the Circolo della Castagnola di Ventimiglia, the source for this recipe.
Varied doses for servings