this a traditional cookie for our home tow week MAKE THIS EVERY YEAR AT CHRISTMAS IT NOT CHRISTMAS WITHOUT THEM
The castagnelle are a typical Christmas sweet of Bari. The name of the recipe is not associated with the presence of chestnuts in the ingredients, are cookies made with almonds and cocoa. The recipes are different according to the tradition handed down from mother to daughter, but with this basic recipe you will get the great treats that will delight your table in the holiday season.
500 gr. almonds
Instructions
- Peel the almonds and toast them (place them on a baking sheet so as to form a single layer without overlapping them and put them in the oven at 140 degrees for 8-10 minutes turning them occasionally to ensure even roasting).
- Chop the almonds coarsely and place in a bowl add the flour, sugar and cocoa.
- Pour all the ingredients on a work surface and knead well by adding little by little coffee (or milk as variant) until you get a smooth dough.
- Picked up pieces of the dough and form sausages 3-4 cm in diameter, slightly crush them with your hands and cut diagonally so many trunks (alternatively you can use a rolling pin and roll out the dough to a thickness of 1.5 cm and cut chessboard with a knife).
- Arrange the castagnelle on baking tray covered with baking paper and put them to cook in a preheated oven at 180 degrees for 15 minutes.
- Wait for it to cool and sprinkle the castagnelle with icing sugar.
- Keep them in a hermetically sealed housing and will be good for the duration of the holidays.
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