Chestnut Biscuits (Castagnotti)
Category: Desserts
Yields: 25 servings
Prep Time: 30 minutes
Cook Time: 15 minutes
Chill Time: 30 minutes
Total Time: 1 hour 15 minutes
These gluten-free chestnut biscuits, also known as Castagnotti, are a delightful treat that brings together the nutty, earthy flavor of chestnut flour with the richness of dark chocolate. Perfectly round, slightly pointed at the top, and adorned with a delicate chocolate coating, these biscuits are a true testament to the elegance of gluten-free baking. The unique texture and flavor will make these biscuits a hit at any gathering, satisfying both the eyes and the taste buds.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Gluten-free chestnut flour | 200g |
| Gluten-free cocoa powder | 5g |
| Gluten-free rice flour | 50g |
| Gluten-free powdered sugar | 25g |
| Baking soda | 4g |
| Almond milk (unsweetened) | 35g |
| Sunflower oil | 25g |
| Eggs | 55g |
| 70% Dark chocolate | 100g |
Instructions:
Step 1: Prepare the Dry Ingredients
Begin by sifting the chestnut flour, rice flour, cocoa powder, and powdered sugar into a large mixing bowl. This will help to evenly distribute the dry ingredients and ensure a smooth batter. Add the baking soda to the mix and stir gently with your hands to combine everything thoroughly.
Step 2: Add Wet Ingredients
Incorporate the eggs, almond milk, and sunflower oil into the dry mixture. Use your hands or a spoon to mix until the dough starts to come together. The dough should be soft yet firm enough to shape into balls.
Step 3: Form the Dough Balls
Transfer the dough onto a clean, flat surface and knead briefly until the dough is smooth. Then, divide the dough into 25 equal portions, about 15g each. Roll each portion into a ball and shape them into small, teardrop-like shapes with a round, wide base and a tapered, finer tip.
Step 4: Bake the Biscuits
Preheat your oven to 180°C (350°F) and line a baking tray with parchment paper. Place the shaped dough pieces on the tray, ensuring they have enough space to expand slightly while baking. Bake the biscuits for 12-15 minutes, or until they are lightly golden around the edges. Once done, remove from the oven and allow them to cool on a wire rack.
Step 5: Coat in Chocolate
While the biscuits cool, melt the dark chocolate using a double boiler or by gently heating it in the microwave. Once melted, pour the chocolate into a narrow, tall glass or container for easier dipping. When the biscuits are fully cooled, dip the base of each biscuit into the chocolate, leaving the pointed tip exposed, just like a chestnut.
Step 6: Chill and Set
Place the chocolate-dipped biscuits back onto the wire rack and refrigerate for about 30 minutes, or until the chocolate has hardened. This will give the biscuits a firm coating and help the chocolate set perfectly.
Tips and Variations:
- Storage: These biscuits can be stored in an airtight container at room temperature for up to 5 days. They can also be refrigerated if you prefer a firmer chocolate coating.
- Chocolate Options: Feel free to use milk or white chocolate if you prefer a sweeter topping.
- Flour Substitutes: If you cannot find gluten-free chestnut flour, try substituting it with a combination of almond flour and a little cornstarch for a similar texture and flavor.
These chestnut biscuits are a perfect gluten-free dessert, offering a unique twist with the dark chocolate coating. With their soft, slightly sweet, and nutty flavor, they will be a favorite at any special occasion, holiday gathering, or simply as an indulgent treat to enjoy with your afternoon tea or coffee.
