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essential
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Chestnut
Cookies -- Biscottini di Marroni
This old Italian recipe is the simplest of
cookie recipes to make--although you might not want to cook
the chestnuts in the hot ashes of the fire place, as did they
did back in the old days! These
old-fashioned cookies have a chewy texture and don't have to
be too sweet to be enjoyed!
Preheat oven to 350 degrees and line cookie sheets with
wax paper .
Peel the chestnuts; boil until tender.
Mash chestnuts in a mortar, dampening the
mixture with 2 tablespoons of egg white.
Blend the mixture until it is creamy,
then work in the sugar as well. Once the mixture is
creamy again, whip the remaining whites to soft peaks and fold
them into the batter.
Pour out the batter onto lined cookie sheets
in 1 by 3-inch (3 x 10 cm) strips, leaving a couple of inches
between cookies.
Bake
them in a moderate oven (about 175 °C, or 350 °F)
until they are browned. Allow them to cool before you remove
them from the paper.
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Christmas
Cards
Original Art by A Couple of Artists
see
all Christmas Cards @ Caryn.com
Ingredients
20 chestnuts
6 egg whites
1 1/8 c. granulated sugar or Sucanat (to
taste--chestnut are naturally sweet on their own)
for
a lower-sugar version substitute up
to 1/4 cup of Lundberg brown rice syrup for the sugar
and mix in some brown rice flour if batter is
too liquidy.
Christmas Tree Ornaments
featuring All Original Art
Sucanat is
basically dehydrated sugar cane with little to no processing,
making it an excellent source of iron, calcium, vitamin
B6, potassium and chromium, which helps balance blood sugar. Malitol is
a bit more expensive, but is a little less sweet than actual
sugar. What's nice about Sucanat is you can use in a 1:1
ratio wherever you'd use sugar. You can get more info about
using nutritious, natural sweetener substitutes for your
holiday baking here.
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