The Italian word "Castagna" means chestnut and the cookie recipe I am sharing with all of you is called "Castagnelle". Although there are no chestnuts in this traditional southern Italian holiday treat, they are known to resemble and taste like little chestnuts. These cookies using few ingredients create the most wonderful crispy texture on the outside and chewy decadence on the inside. They are made without eggs, milk, cream or butter, yet they are so indulgent with every bite. The combination of the toasted ground almonds, espresso and cocoa with a hint of orange zest leave a wonderful holiday smell permeating through the house. The cookies are so versatile that you can top them with different glaze or roll them in toasted almonds. If you are looking for an easy recipe using few ingredients with amazing flavor, give this one a try.
Ingredients
2 cups flour
1 1/4 cups granulated sugar
1 2/3 ground toasted almonds- not super fine, pulse into small chunks
2 tsp. cinnamon
1/2 tsp. sea salt
2 tsp. baking powder
2 tbsp. cocoa
zest of 1 orange
1/2 cup espresso
2 tbsp. water
Garnish with icing sugar
1. Preheat oven to 350 degrees and line 3 baking pans with parchment paper.
2. Toast the almonds until golden and pulse them in a food processor into small chunks.
3. In mixing bowl combine all the dry ingredients and using a paddle attachment mix together until well combined.
4. Add the espresso to the dry mixture until it forms a thick dough.
5. Change the attachment to the hook and knead the dough for 3 minutes. If it does not come together at this stage you can help it along using your hands or add the 2 tablespoons of water to bring it together. This dough can be completed by hand if you don't have a paddle attachment or dough hook.
6. Once the dough is ready transfer to a wooden floured board and cut into 6 even pieces. I find using a pastry cutter/scraper easier than using a knife.
7. Roll out each section into a 14 inch long roll that is one inch wide. Trim each end slightly on a diagonal.
8. Cut the dough on an angle to create mini diamond shaped cookies about 1 1/2 inches wide.
9. Place the cookies on the lined pans and bake for 12 minutes.
10. Once removed from the oven let them set for 2 minutes before transferring them onto a cooling rack.
11. Once they are at room temperature you can garnish them with icing sugar or dip into a glaze.
12. These cookies can be made in advance and stored in the freezer in an air tight container until Christmas.
13. Enjoy!
Glaze Options
1. To make an orange glaze squeeze the juice of one orange or blood orange into a small bowl and add 2 tbsp. of icing sugar. Stir until glaze is formed. Dip one side of the cookie into the glaze and let set on a cookie sheet or cooling rack.
2. To make a chocolate espresso glaze add 1 shot of espresso into a small bowl with 3 tbsp. icing sugar, and 1 tbsp. cocoa. Mix until glaze is formed. Dip one side of the cookie into the glaze and let set on a cookie sheet or cooling rack. If you wish to make another variation you can roll the cookie into toasted almonds after you dip into the espresso glaze.
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