Canistrelli with chestnut flour

Canistrelli with chestnut flour, a great classic of the specialties of our island of beauty. A subtle mixture between wheat flour and chestnut flour, combining power and character, giving birth to these wonderful Corsican cookies. A crunchy recipe made in the respect of the tradition.

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The chestnut flour

The chestnut flour, at the same time soft, sweet and nourishing is very used for all kinds of sweet and salty recipes (breads, cakes, pastas, sauces, pancakes...).

As for the canistrelli with chestnut flour, it is never used alone or very rarely, because it is very pronounced and cannot be baked. Its taste goes very well with chocolate, honey, walnuts, almonds, hazelnuts and fruits.

Chestnut flour is very rich in fiber, vitamins and minerals. It does not contain gluten, much appreciated by intolerants.