Chestnut flour

I have a big bag of chestnut flour and I am searching some recipes (breads, cookies , cakes...) I already made some killer pancakes :)

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ChefJune
ChefJune November 19, 2014

You could make some really tasty pasta.

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cookbookchick
cookbookchick November 20, 2014

Here's one I just saved today: https://food52.com/recipes...

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Maedl
Maedl November 20, 2014

Chestnut flour is used in Tuscany and other parts of Italy. It goes rancid quickly, so use it ASAP or try freezing some of it. During the war, when food was very scarce, chestnuts and chestnut flour helped many families survive. That said, it produces heavy, dense cakes and puddings which take getting used to. Google 'Tuscan chestnut flour recipes' and you will find some interesting ideas. Here is one to get you started: http://www.italianfoodforever.com/2009/10/castagnaccio-tuscan-chestnut-cake/

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lem monade
lem monade November 20, 2014

julskitchen’s chestnut & chocolate biscotti are delicioushttp://en.julskitchen.com/dessert/chestnut-chocolate-cookies

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lem monade
lem monade November 20, 2014

sorry, this got send before I was done—besides of the much needed space before the link, I wanted to add, that they keep beautifully in an airtight jar or tin box, so they would also be perfect for little (pre-)christmas gifts

http://en.julskitchen.com/dessert/chestnut-chocolate-cookies

barcelona
barcelona November 20, 2014

ohhh yes they look delicious :-)

barcelona
barcelona November 20, 2014

does anyone have a bread recipe maybe?

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lem monade
lem monade November 20, 2014

It's not a bread recipe, but I just found one for buns (panini di castagne) I scribbled down from an Italian food magazine ages ago (have never tried it, but I do trust the source):

350g (12 1/3 ounces) flour
250g (8 7/8 ounces) chestnut flour
10g (1 1/2 tbsp) unsweetened cocoa
7g (2 3/4 tsp) dry yeast (i.e. the amount suggested for 500g)
400ml (1 2/3 cups) tepid water
20g (1 1/2 tbsp) room temperature butter
1 tbsp honey
salt

Dissolve the honey in 100ml of the water, add yeast and let it sit for 10 mins to bloom.
Add this to the flours and cocoa sieved into your mixer bowl and slowly add the remaining water (you might not need all of it) using the paddle attachment until a slightly sticky dough forms. Add a good pinch of salt and the butter, switch to the dough hook and knead for at least 5 more minutes.
Form a ball, cover the bowl with a towel and let the dough rise in a warm place for about 1 1/2 hours.
Punch it down, divide into 12 pieces and shape into buns; place them on a parchment lined baking sheet and let them rise a second time, covered, for around 45 mins.
Bake for 40-45 mins in an oven preheated to 180C/350F.

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