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Age: 1 year +

The autumn brings my two favorite things to eat – pumpkin soup and roasted chestnuts. Just as in summer and on the seaside I can only eat fish soup and mussels, in the autumn pumpkin and chestnuts are always in my menu. This year I decided to devote myself to experiments with chestnuts. I wanted to include them in my daughter’s menu and I was well aware that chestnuts are often used in desserts, especially in the French cuisine. My task was to find a recipe that I could transform into one suitable for my toddler. I was very lucky to find this recipe for chestnut biscuits. They turned out crispy and heavenly sweet, even though I replaced the sugar from the original recipe with some honey. The reason is that the chestnuts themselves give enough sweetness, so the biscuits will appeal to the whole family. The combination with chocolate ice cream (for adults only 🙂 ) is simply divine. I will prepare them again and I will certainly continue with other sweet recipes with chestnuts.

Chestnut biscuits

What you`ll need:

150 g chestnuts, roasted and peeled*

150 g flour

120 g butter

1 tablespoon honey

1 teaspoon baking powder


cold milk

How to cook it:

Preheat the oven to 180°. Prepare a baking tin with baking paper.

Sift the flour with the baking powder.

Put the roasted and peeled chestnuts into a food processor, add the flour and baking powder and process until they are finely mixed. Then add the butter, honey and vanilla and process again until completely mixed. The texture should be looking like fine crumbs.

Add a couple of teaspoons of milk and process again for a few seconds. Remove the lid of the food processor or blender, and check if the crumbs stick together. If not, add another very small amount of milk and repeat.

Once you have a dough-like mixture transfer it to a floured working area, and roll it out with a rolling pin. Try to keep a thickness of about 3-4 millimeters. Cut the biscuits using cookie cutters or a simple glass.

Transfer the biscuits to the tin and bake for about 10 minutes. Remove from the oven and wait at least 10 minutes before transfering them to a wire rack to cool. When hot, they are too fragile. Store in a tin or box with lid.


* In order to get this quantity of peeled chestnuts, I baked around 500 g chestnuts in a preheated to 180° oven. Before you proceed to the baking, keep in mind that you have to make a small cut in the top of each chestnut (so the peeling won`t be so hard afterwards). Bake the chestnuts for about 20 minutes. Remove from the tin while still hot and wrap in a cotton cloth. Leave for 10 minutes. All this will ease the peeling process.

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