Castagnelle Cookies – Traditional Italian Christmas cookies made with almonds, cocoa, orange zest, coffee, and warm spices. These simple yet delicious cookies are nutty, crunchy, and perfect for the holiday season!
What are castagnelle?
Castagnelle are traditional Italian Christmas cookies that originated from Pugila (or Apulia), particularly the Bari region. These crunchy almond cookies are a classic Christmas staple, with every household having its own variation of the recipe. They are typically made with a spiced dough flavored with cocoa powder, orange zest, cinnamon, and cloves and loaded with toasted almonds. The dough can be made with either coffee or water, I chose to use coffee for a rich, coffee flavor which compliments the spices so well. Once baked, Castagnelle cookies become crunchy, aromatic, with a light texture. They have crunchy exterior and soft interior. They are usually dusted with powdered sugar after baking, which adds a touch of sweetness and makes them festive.
Castagnelle cookies are naturally butter-free and egg-free, and are perfect for those who are looking for vegan holiday cookie recipes. These cookies are one of the easy and delicious Christmas cookie recipes made with simple yet flavorful ingredients. It’s a perfect holiday cookie to enjoy with a cup of coffee or tea!
Ingredients & Substitutions:
Almonds – Almonds are traditionally used for their nutty and crunchy texture. You could also replace them with hazelnuts or walnuts.
Flour – I have used plain flour or all purpose flour in this recipe. It can be replaced with whole wheat flour for a healthier variation.
Sugar – Granulated sugar or caster sugar will give you the best results.
Cocoa Powder – Adds a touch of chocolate flavor to the cookies. Use a good quality unsweetened cocoa powder for the best results.
Coffee – Hot brewed coffee is used to bring the dough together and add a subtle coffee flavor. You can substitute it with hot water if you don’t want a coffee flavor.
Orange Zest – Adds a bright, citrusy aroma to the cookies. Do not skip adding it. You can also use lemon zest.
Spices – I have used cinnamon and cloves in this recipe. They give cookies their signature warmth and festive touch. You can omit cloves but I recommend adding cinnamon.
Baking Powder – For a slight lift in the cookies. You can skip it if you want to make denser cookies.
Serving suggestions:
Serve these crunchy cookies with a cup of espresso, cappuccino, spiced chai or tea for a cozy afternoon snack.
Add them to your holiday cookie tray along with other Italian treats.
Storage suggestions:
Store the cookies in an airtight container at room temperature for up to 2-3 weeks. If you are making them for Christmas and want to store them for longer period of time, freeze them for 2-3 months.
If you want to store the unbaked dough, wrap it tightly in plastic wrap and store it in the freezer for up to 3 months. Thaw in the refrigerator or on the counter top before shaping and baking.
Variations:
Replace almonds with any of your favorite nuts like hazelnuts or walnuts for a different nutty flavor.
Add some mini chocolate chips to the dough to give a chocolatey twist to the classic cookies.
Swap orange zest with lemon zest or lime zest for a brighter flavor.
Feel free to experiment with different different spices.
You can also drizzle melted chocolate over the cookies instead of dusting with powdered sugar.
Tips & Notes:
Do not skip toasting the almonds. It will enhance their flavor. Chop the roasted almonds using a sharp knife or food processer. Do not powder them entirely.
Add coffee or water little by little to the flour while making the dough. The dough should be stiff and non-sticky. If you feel it is sticky, add little more flour and knead it again.
Evenly cut the cookie dough to ensure even baking.
Cookies should be still soft when baked, they will become crunchy once cooled.
Step by step instructions:
Preheat the oven to 180 degrees C (350F). Line a baking tray with a parchment paper. Spread almonds in a single layer and bake for 15 minutes or until they golden brown.
Allow them to cool, then chop finely using a sharp knife or food processor.
Combine chopped almonds, flour, sugar, cocoa powder, baking powder, spices and orange zest in a large mixing bowl.
Mix everything until well combined. Gradually add hot brewed coffee or water and mix using a spatula.
Add just enough coffee to bring the dough together.
Start kneading the mixture to make a dough, it should be firm but not sticky.
Divide the dough into 4 portions.
Roll each portion into a 10 inch log, then gently flatten it a bit.
Cut the log into diamonds.
Place them on a lined baking sheet and bake in the preheated oven at 180C (350F) for 15 minutes or until they are soft but dry to the touch. They will become crunchy once cooled.
Transfer them to a cooling rack and allow them to cool completely.
Sprinkle powdered sugar on top and serve!
More Christmas cookie recipes:
- Chocolate Peppermint Blossoms
- Lemon Meltaways
- Chocolate Kiss Snowball Cookies
- Peppermint Meltaway Cookies
- Red Hot Cookies
- Chocolate Crinkles
- Gingerbread Snowballs
- Biscotti Regina
Castagnelle cookies recipe video below:
Castagnelle
Ingredients
- 1 Cup Almonds 150 grams
- 1 Cup Flour
- ½ Cup Sugar
- 1 Tablespoon Orange Zest
- 1 Teaspoon Baking Powder
- ⅛ Teaspoon Ground Cloves Optional
- ½ Teaspoon Ground Cinnamon
- 2 Tablespoon Cocoa Powder
- ⅓ Cup Hot Coffee
- Powdered Sugar for dusting
Instructions
- Preheat the oven to 180 degrees C (350F). Line a baking tray with a parchment paper. Spread almonds in a single layer and bake for 15 minutes or until they golden brown.
- Allow them to cool, then chop finely using a sharp knife or food processor.
- Combine chopped almonds, flour, sugar, cocoa powder, baking powder, spices and orange zest in a large mixing bowl.
- Mix everything until well combined. Gradually add hot brewed coffee or water and mix using a spatula.
- Add just enough coffee to bring the dough together.
- Start kneading the mixture to make a dough, it should be firm but not sticky.
- Divide the dough into 4 portions. Roll each portion into a 10 inch log, then gently flatten it a bit.
- Cut the log into diamonds.
- Place them on a lined baking sheet and bake in the preheated oven at 180C (350F) for 15 minutes or until they are soft but dry to the touch. They will become crunchy once cooled.
- Transfer them to a cooling rack and allow them to cool completely.
- Sprinkle powdered sugar on top and serve!
Video
Nutrition
Nutrition values are estimates only.
Leave a Reply