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Chestnut Flour Recipes

Need Gluten Free?

Substitute Gluten-free all purpose flour for the regular all purpose in the following recipes. Use suggested xanthum gum as indicated on the package.

Chestnut Scones

  • 1 C. CHESTNUT FLOUR
  • 1 C. ALL PURPOSE FLOUR
  • 2 t. BAKING POWDER
  • 1/2 t. SALT
  • 3 T. SUGAR
  • 1 t. CORIANDER
  • 1/2 C. BUTTER
  • 1/2 C. CURRANTS
  • 1 EGG
  • 1/2 C. MILK

Preheat oven to 375º F. Sift together the dry ingredients in a large bowl. Cut in butter with pastry cutter. Stir in currants. In a separate bowl, mix the beaten egg with the milk. Make a well in the center of the dry ingredients and pour in the liquids. Combine quickly. Do not over mix. Place on a floured board and pat into a ¾ in. thick circle. Cut into 8 wedges and place them on a baking sheet.

Bake for 18 min. or until golden. Yield: 8 scones

Chestnut Shortbread Cookies

  • 1/4 C. SUGAR
  • 1 C. BUTTER
  • 1/1/2 t  CARDAMOM
  • 1 1/4 C. CHESTNUT FLOUR
  • 1 C. ALL PURPOSE FLOUR

Soften butter. Mix with sugar until light and fluffy. Whisk together the cardamom and flours. Add to butter mixture and mix thoroughly. Form the dough into a log 1” in diameter. Tightly wrap in plastic or wax paper and chill for at least 1 hr. Unwrap and slice into ¼” slices. Place on cookie sheets. Bake for 15 min. in a preheated 325º F oven or until they are lightly browned on the edges. Cool on cookie sheet.

Yield: approx. 4 dozen cookies.

Note: The dough may be frozen for 2-3 weeks before baking. Place wrapped dough in freezer bag to insure freshness. Slice and bake per above directions.

Chestnut Pound Cake

  • 2/3 C. ALL-PURPOSE FLOUR
  • 1/3 C. CHESTNUT FLOUR
  • 1 t. BAKING POWDER
  • ½ t. GINGER
  • ¼ t. SALT
  • 6 T. MILK
  • ½ t. VANILLA
  • ½ C. BUTTER, SOFTENED
  • ¾ C. SUGAR
  • 2 EGGS

Preheat oven to 325º F. Butter and flour a small loaf pan. (Approx. 8”x 4”).

Mix flours, baking powder, ginger and salt in a small bowl. Combine milk and vanilla in another bowl. Beat the butter with the sugar with an electric beater until it is fluffy. Add eggs one at a time and beat well after each addition. Alternately add the dry ingredients and the milk to the mixture, beating at low speed until each is incorporated. Pour mixture into prepared pan and bake in the middle of the oven for 55-60 minutes or until it is brown on top and tester inserted in center comes out clean. Run a knife along edges and invert on a cake rack until cool.

Serves 10-12.

Moist and delicious. Serve along with fruit or top with a mixture of whipped cream and chestnut purée.

Chestnut Quick Bread

  • 1 C. CHESTNUT FLOUR
  • 1 C. ALL PURPOSE FLOUR
  • 1/4 C. SUGAR
  • 1/4 t. SALT
  • 2 1/2 t. BAKING POWDER
  • 6 T BUTTER
  • 1 EGG
  • 1 C. BUTTERMILK

Preheat oven to 400º F. Grease an 8 in. iron skillet or an 8 in. square baking pan. Sift dry ingredients together into mixing bowl. Melt butter and add to slightly beaten egg and buttermilk. Add mixture to dry ingredients. Mix quickly. Do not over mix. Pour batter into prepared pan. Bake for 20-25 min. or until knife inserted in center comes out clean. Cut into wedges or squares to serve.

Yield: 8-10 servings

Delicious warm with soup or salad or for breakfast with butter and/or honey.

Chocolate Chestnut Brownies

  • 4 OZ. UNSWEETENED CHOCOLATE
  • 1 C. SOFTENED BUTTER
  • 1 ¾ C. SUGAR
  • 3 EGGS
  • 2 t. VANILLA
  • ¾ C. COOKED CHESTNUTS
  • 1/3 C. CHESTNUT FLOUR
  • 2/3 C. ALL PURPOSE FLOUR

Melt chocolate and butter in double boiler. Remove from heat and add sugar, eggs and vanilla. Mix well. Add chopped cooked chestnuts. Combine flours and add to mixture, stirring well. Pour batter into greased 9” square pan. Bake at 350º F for 40-50 minutes. Cool in pan before cutting into squares.

Chestnut Crepes

  • 1 C. MILK
  • 2 EGGS
  • ¼ t. VANILLA
  • 1 t. GRATED ORANGE PEEL
  • ½ C. CHESTNUT FLOUR
  • ½ C. ALL PURPOSE FLOUR
  • ¼ C. SUGAR
  • ¼ t. SALT
  • 1 T. BUTTER, MELTED

In a blender, combine milk, eggs and vanilla. Blend to mix. Add remaining ingredients. Blend for 1 minute. Refrigerate for at least 1 hr.

Heat seasoned crepe pan. Pour 2 T. batter into pan, rotate quickly to spread out batter. Cook for 2 min., flip, cook about 30 seconds. Turn out of pan and repeat with remaining batter. Stack crepes until finished.

Fill crepes with 2 T. ricotta filling (recipe follows) or sweetened whipped cream. Roll. Bake about 5 min. in 375º F oven.

To serve: Place 2 crepes on each individual serving plate, drizzle with chestnut honey sauce (recipe follows) or chocolate sauce. Serves 8.

Ricotta Filling

  • 1/2 C. RICOTTA CHEESE
  • 2 T. SUGAR
  • 1/2 C. COOKED CHESTNUTS, FINELY CHOPPED AND MASHED OR CHESTNUT PUREE
  • 1/2 t. VANILLA

Blend all ingredients and refrigerate until needed.

Chestnut Honey Sauce

  • 1/4 C. CHESTNUT HONEY
  • 1/4 C. CLOVER OR OTHER MILD HONEY
  • 4 T. UNSALTED BUTTER, CUT IN CHUNKS

Warm honeys to simmer. Take off heat. Whisk in butter, one piece at a time. Keep warm until serving.