Italian Chestnut Tortelli Cookies
These delightful Italian Chestnut Tortelli Cookies are soft, flavorful treats made from chestnut flour, carrying a rich tradition of Italian baking.
Ingredients
Dry Ingredients
- 2 cups chestnut flour
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- a pinch salt
Wet Ingredients
- 1 cup granulated sugar
- 2 eggs room temperature
- 1/2 cup unsalted butter (softened)
- 1 teaspoon vanilla extract
For Dusting
- as needed powdered sugar for dusting before serving
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a baking tray with parchment paper.
- In a large bowl, whisk together the chestnut flour, all-purpose flour, baking powder, and salt until well combined.
- In another bowl, cream the softened butter and granulated sugar until fluffy and light in color.
- Beat in the eggs one at a time, followed by the vanilla extract. Mix until fully incorporated.
- Gradually fold the dry ingredients into the wet mixture, forming a sticky dough.
- Using a tablespoon, scoop portions of dough and roll them into balls. Place them on the prepared baking tray, spaced a few inches apart.
- Gently flatten each cookie with your fingers to give them a rustic look.
Baking
- Place the tray in the oven and bake for 15-20 minutes, or until the edges are lightly golden and the tops have cracked.
- Once baked, allow the cookies to cool on the tray for 10 minutes before transferring them to wire racks.
- Dust with powdered sugar before serving.
Notes
Use high-quality chestnut flour for the best flavor. If the dough seems too sticky, refrigerate it for 30 minutes before shaping. Keep an eye on them while baking to avoid overbaking.