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Italian crunchy almond cookies (Castagnelle) Recipe

Italian crunchy almond cookies (Castagnelle) Recipe
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★★★★★

4.9 from 23 reviews

These Italian crunchy almond cookies, known as Castagnelle, offer a delightful combination of toasted almonds, cocoa, and a hint of orange zest. Perfectly crisp on the outside yet tender inside, they are infused with warm spices and fresh coffee for a unique flavor experience. Easy to prepare, these almond cookies are ideal for a sweet snack or a charming accompaniment to your afternoon coffee or tea.

Ingredients

Scale

Dry Ingredients

  • 1 cup raw almonds
  • 1 cup all-purpose flour
  • 1/2 cup granulated sugar
  • 1 teaspoon baking powder
  • 1 tablespoon unsweetened Dutch-processed cocoa powder
  • 1/2 teaspoon ground cinnamon
  • Zest of 1 organic orange

Wet Ingredients

  • 1/4 cup fresh hot coffee
  • 1 tablespoon milk (dairy or plant based)

For Finishing

  • Powdered sugar (for dusting)

Instructions

  1. Prepare almonds: Preheat your oven to 350°F (175°C). Spread the raw almonds evenly on a baking sheet lined with parchment paper. Toast them for 15-20 minutes until fragrant and slightly browned. Remove from the oven and finely chop the almonds once cooled.
  2. Make the dough mixture: In a large bowl, combine the flour, granulated sugar, baking powder, unsweetened cocoa powder, ground cinnamon, chopped almonds, and orange zest. Mix thoroughly to distribute ingredients evenly.
  3. Add liquids and form dough: Create a well in the center of the dry ingredients and slowly pour in the hot coffee and milk. Whisk gently then mix and knead the ingredients until a stiff, non-sticky dough forms. Adjust the moisture by adding 1 tablespoon more coffee or milk if too dry, or more flour if too sticky.
  4. Shape the cookies: Divide the dough into 4 equal parts. Dust your fingers with flour and roll each part into a thin log approximately 10 inches (25 cm) long and 1 inch (2.5 cm) wide. Cut each log diagonally into 1-inch (2.5 cm) pieces and place them spaced about 1/2 inch (1 cm) apart on a parchment-lined baking sheet.
  5. Bake the cookies: Bake in the preheated oven at 350°F (175°C) for 12-15 minutes. The cookies should be set and dry to the touch but remain soft enough to indent slightly when pressed.
  6. Cool and finish: Remove cookies from the oven and let them cool completely on the baking sheet. Dust generously with powdered sugar before serving. Store in an airtight container for up to two weeks.

Notes

  • For best flavor, use freshly brewed strong coffee.
  • Orange zest can be substituted with lemon zest for a different citrus note.
  • Ensure the dough is not sticky to get the perfect crunchy texture; adjust flour or liquid accordingly.
  • These cookies keep well stored in airtight containers and can last up to two weeks.
  • Feel free to use plant-based milk to make this recipe dairy-free.
  • Toasted almonds can also be chopped coarsely if you prefer a chunkier texture.

Nutrition

Keywords: Italian cookies, Almond cookies, Castagnelle, crunchy cookies, coffee flavored cookies, orange zest cookies, cocoa spiced cookies, almond dessert

Find it online: https://recipeswithmia.com/italian-crunchy-almond-cookies-castagnelle-recipe/