Crunchy Chocolate Almond Cookies - Italian Castagnelle Cookie
Discover the magic of Italian Christmas with the most cherished cookie recipe of all—Nonna’s authentic Castagnelle Cookies! Passed down through generations, this original recipe captures the essence of tradition and holiday joy. These chocolate almond cookies are perfectly crunchy, irresistibly delicious, and unlike anything your taste buds have ever experienced. A harmonious blend of ingredients creates a truly unique treat that’s a must-have on every holiday table. It’s not Christmas without Castagnelle, and rumor has it—they’re one of Santa’s all-time favorites, too!
INGREDIENTS:
- Egg, 1
- Coarsely Chopped Roasted Almonds, 2 cups
- All Purpose Flour, 8 ounces
- Sugar, 8 ounces
- Espresso Coffee, 6 ounces
- Unsweetened Cocoa, 8 ounces
- Vanilla Extract, 1 teaspoon
- Brandy, 1 ounce
- Almond Extract, 1 tablespoon
- Ground Cloves, 1/4 teaspoon
- Baking Powder, 1 teaspoon
- Cinnamon, 1 Teaspoon
- Zest of one Lemon
For the delicious icing; 3 cups of icing sugar and the Juice of one lemon, use the lemon from the zest step!
DIRECTIONS:
- In a large bowl, combine the egg, sugar, and a splash of coffee. Whisk together for about a minute until smooth.
- Gradually add the flour, mixing as you go to create a cohesive batter.
- Stir in the cocoa powder and the remaining espresso, mixing thoroughly.
- Add the roasted almonds and continue to mix until evenly distributed.
- Grate in the lemon zest, then add the rum. Mix well to combine.
- Incorporate the almond extract, cinnamon, cloves, and baking powder, stirring until the dough is fully combined and aromatic.
- Transfer the dough to a clean countertop and knead lightly to bring it together.
- Shape the dough into logs, then slice diagonally into cookie-sized pieces (just like Nonna!).
Pro Tip: If the dough sticks while cutting, dust your knife with a little flour—Nonna’s trusted trick! - Arrange the cookies on a parchment-lined baking sheet and bake at 350°F (175°C) for 12 minutes.
- Once baked, let the cookies cool completely. Generously coat them with lemon icing, then place them on a rack to dry.
Watch Nonna for her effortless technique of icing a whole batch at once! - Once the icing has dried, it’s time to enjoy. Mangia!
Watch Nonna Make Italian Crunchy Chocolate Almond Cookies!
Tips to Enhance your Crunchy Chocolate Almond Cookies:
Roast the Almonds for Extra Flavor
Roasting the almonds before adding them to the dough enhances their natural flavor and gives the cookies a deeper, nuttier taste. Let them cool completely before mixing into the batter to avoid melting the dough.
Use Freshly Brewed Espresso
Fresh espresso adds a rich coffee flavor to the dough. Avoid using instant coffee if possible, as freshly brewed espresso will elevate the overall taste and aroma.
Don’t Overwork the Dough
When kneading and shaping the dough, handle it gently. Overworking can make the cookies dense rather than tender and crunchy.
Keep the Knife Floured for Clean Cuts
The dough can get sticky when cutting into diagonal pieces, especially if it’s warm. Regularly flour your knife or cutting utensil to achieve clean, even slices without tearing the dough.
Apply the Lemon Icing While Cool
Ensure the cookies are fully cooled before icing them. Warm cookies can cause the icing to melt and slide off. For the best result, let the icing dry completely on a wire rack to achieve a beautiful, glossy finish.
Did you Know?
A Traditional Southern Italian Christmas TreatCastagnelle cookies originate from Southern Italy, particularly in regions like Calabria and Puglia. Their flavors—chocolate, almonds, spices, and citrus zest—reflect the Mediterranean influence and the holiday tradition of using rich, aromatic ingredients to celebrate Christmas.
The Name "Castagnelle" Relates to Chestnuts
The name "Castagnelle" is derived from the Italian word castagna, meaning chestnut. While these cookies don’t contain chestnuts, their shape or dark, nutty appearance often resembles roasted chestnuts, a beloved winter treat in Italy.
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