Fall has arrived and with it one of the fall fruits: chestnuts!
In Tuscany and other Italian regions at this time of the year you can find Castagnaccio which is a sort of moisty pie made of chestnut flour, pine nuts and raisins.
Inspired by this recipe I baked these cookies or biscotti which have a very delicate perfume of chestnut and cinnamon. They do not look good since they always come out with a cracky top but their taste is delicious!
I first put the eggs and the sugar in my mixer and went for a few minutes beating the eggs. Then added the oil, the 2 different flours sifted together with baking powder, cinnamon powder and at last pine nuts and raisins (these last ones had been previously soaked in tepid water). When the dough looked rather compact I made it into a sort of ball and wrapped in cling film and then I put it in the fridge for 45 mins.
Once out of the fridge I divided the dough in some 20 pieces and made little balls. Then on a baking tray with baking paper and cooked for 15/20 mins at 175 degrees.
220gr white flour
90gr chestnut flour
100 gr vegetable oil (this time I used peanut oil, in the past I used to prepare these biscotti with 180gr of butter instead)
100gr pine nuts
50gr raisins (soaked in tepid water)
a pinch of salt
ground cinnamon 1 teaspoon (or more if you like)
half a teaspoon of baking powder.