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Castagnelle | The Best Italian Christmas Cookies Recipe
Castagnelle are indeed the best Christmas cookies from Apulia: such a magic, fragrant blend of almonds, citrus fruit zests and spices.
gr Cocoa Powder
Toast the almonds in a pan or for 10 minutes in a 180°C (350°F) preheated oven. Allow the almonds to cool down completely.
Roughly chop the almonds in a food processor or with a knife.
In a bowl sieve flour, cocoa powder and baking powder. Add sugar, lemon and orange zest, cinnamon, vanilla and white pepper and mix well.
Add almonds and water.
Work the dough until it comes together.
Roll segments of dough into sausages, flat each sausage to a 4-5mm thickness and cut the cookies into diamonds with a sharp knife.
Arrange onto a tray covered with baking paper or silicon matt and bake for 15-20 minutes.
Cookies need to be still a bit soft when baked. They will firm up once they've cooled down onto a cooling rack.