Castagnotti (sometimes called Castagnetti) are the best dessert Autumn has to offer. In fact, not only Castagnotti look to part for the Holiday season, but they are also extremely delicious.
These Italian delectable, are made with Chestnut (Castagna in Italian) flour, no eggs, but lots of butter. The result?
A crisp and tender cookie, with a nutty aftertaste. Absolutely the best Italian kept secret holiday cookies. Especially for those who are intolerant to eggs.
Video recipe of the day
- Preparation time30 Minutes
- Cooking time15 Minutes
- Serving12 at 2 cookies each
- Cooking methodOven
For easiness of execution I recommend a silicon mat with printed heart shapes such as this:
Pre heat oven to 350 degrees. Static.
Prepare the dough
Keep refrigerated for a week or frozen for up to 3 months.