Every Christmas, I do a load of baking. One of my specialties is a cookie I like to call marroni (chestnut cookies). This is the third recipe in my series of gluten-free and dairy-free nut cookies. (To view my previous recipe for amaretti, click here and to view my recipe for pecan pie cookies, click here.)
For this recipe you will need 1 cup of chestnut flour, 1 cup blanched ground almonds and 1 cup of white sugar.
For the wet ingredients, you will need to start with the whites of four eggs (8 tablespoons of egg whites). I said "start", because the chestnut flour can be a little temperamental, depending on its moisture content.
Whip the whites to stiff peaks.
At this point, blend in 1 teaspoon of vanilla extract.
Fold in the egg whites to form a dough. If a dough cannot be formed, because the ingredients are too dry, feel free to add more whipped egg whites. (I have, on some occasions, used up to six egg whites or 12 tablespoons of egg whites.)
Drop teaspoon sized balls onto a greased, aluminum foil-lined baking tray. Be sure to leave approximately 1 inch of space between each cookie.
Drop teaspoon sized balls onto a greased, aluminum foil-lined baking tray. Be sure to leave approximately 1 inch of space between each cookie.
I liked to top each cookie with a slivered almond.
These look amazing! I'm going to try them for sure....I just need to get some chestnut flour. Where do you get yours? I'll check Bulk Barn.
ReplyDeleteI bought the chestnut flour at Highland Farms. I was also at John Vince Foods today and saw bags of it for sale. Let me know if you can't find any in your neighbourhood.
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