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Chestnuts and chestnuts




Ground cinnamon

1/2 teaspoon

Vegetable milk

50 oz


200 oz

Cream of tartar

1/2 unit

Coconut oil

70 oz

Coconut sugar

60 oz

Whole spelled flour

130 oz

Chopped hazelnuts

130 oz

Desserts from Italy

Chestnuts and chestnuts

Chestnuts and chestnuts

vegan with gluten

ready in

1 hour


daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Chestnuts and chestnuts

The end result is a rich and intense flavor and a soft and friable consistency. These biscuits are perfect for snacks and soaked in coffee.

Chestnuts and chestnuts step 1

step 1

Preheat the oven to 180 degrees. In a saucepan pour the vegetable milk, boiled chestnuts and cinnamon and leave on low heat for about 10 minutes.

Chestnuts and chestnuts step 2

step 2

After this time transfer to a blender and turn it into a homogeneous cream (if some chestnut remains staggered it is the same).

Chestnuts and chestnuts step 3

step 3

In a bowl, combine crushed hazelnuts, flour, sugar and tartar cremor and mix well.

Chestnuts and chestnuts step 4

step 4

Add the loose coconut oil and begin to work with your hands. Finally, mix the chestnut cream and mix well. You will get a compact, but crumbly and somewhat granular paste.

Chestnuts and chestnuts step 5

step 5

Place the pasta with your hands on a sheet of baking paper, keeping the thickness of 1.5 cm and giving it the shape of a rectangle. With a cut knife, there are many long lines about 8 cm wide and 2 cm wide.

Chestnuts and chestnuts step 6

step 6

Cook for about 25 ml. Do not worry if baking cookies do not seem tough at the end of cooking: this is not a type of dried biscuits but must be soft and crumbly and will harden with cooling

Chestnuts and chestnuts step 7

step 7

Dusted with icing sugar and tasted soaked in coffee. Enjoy your meal!

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