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    Home » Christmas » Chestnut Cookies aka Calzoni di Castagne

    Chestnut Cookies aka Calzoni di Castagne

    December 5, 2019 , Updated February 12, 2022 Maria 17 Comments

    Jump to Recipe
    Italian Chestnut cookies in a ceramic dish.

    If you like Italian Christmas Cookies, you will love this recipe for Chestnut Cookies, aka Calzoni di Castagne. A dough envelopes a chestnut, coffee, and chocolate filling that is air fried to perfection.

    Italian Chestnut cookies in a ceramic dish.

    That’s right!

    An air fryer stuffed cookie!

    But not just any cookie, a calzoni di castagne cookie aka chestnut-filled Italian cookies!

    I can’t stop testing so many of my family’s Italian cookie recipes in my new air fryer.

    A few weeks ago. I tried my mom’s recipe for chiacchere napoletane in the air fryer. My family just loved them! If you are interested, come and take a look at these air fryer Italian cookies.

    Don’t get me wrong, I love my family recipes for authentic caragnoli, struffoli, screppelle and of course chiacchiere. 

    There is no denying that these fried Italian cookies are so tasty.

    Unfortunately, as a dietitian, I can also tell you that studies continue to demonstrate that eating fried foods is not healthy.

    So, to help you decide whether or not to fry them, let me share with you my experience air frying this chestnut recipe. 

    A bowl of chestnut cookies next to one cut up cookie on a wooden table.

    Mise en place

    One day before you plan on “frying” these cookies, prepare the chestnuts. 

    The most important ingredient in this recipe is the boiled chestnuts. Just click on the link for a step-by-step process. 

    You will need about 1 pound of raw fresh chestnuts, with the shells, to get approximately 14 ounces (400 grams) of cooked, peeled chestnuts.

    Depending on how fast you remove the chestnut shells, this can be a lengthy process, taking up to 2 hours, so plan accordingly. 

    On the day you are planning to make these little pillows of deliciousness, prepare the dough and the filling.

    To prepare the dough

    In a large mixing bowl (of a stand mixer) with the dough hook attachment, combine 500 grams of all-purpose flour (3½ cups), ½ cup of white wine, ½ cup of vegetable oil and ½ cup of water. Beat on medium speed for about 5 minutes or until the dough pulls away from the sides.

    A ball of dough in a glass bowl.

    Knead the dough a few times on a wooden board. Place the ball of dough in a bowl, cover with plastic wrap and allow to rest for about 30 minutes.

    While waiting, let’s prepare the filling.

    To prepare the chestnut filling

    In the bowl of a food processor, combine 14 ounces (400 grams) of cooked chestnuts, 7 ounces (200 grams) of good quality dark chocolate (melted), 4 tablespoons of sugar, 2 teaspoons of cocoa (dutch processed), 4 tablespoons of room temperature espresso coffee, 4 tablespoons of rum, 1 teaspoon vanilla extract, the zest of one small organic orange and a pinch of ground cinnamon.

    The filling for the chestnut cookies is pureed using a food processor.

    Process until the mixture forms a thick paste. Keep in mind that as the mixture cools, it will harden a little. If the mixture appears to be on the dry side, add another ½ teaspoon of coffee, process, and access. Keep adding in small increments until you get a pasty texture. 

    Transfer the mixture to a piping bag with an open end and set it aside. Alternatively, you can portion this chestnut mixture into scant teaspoon portions.

    Chestnut cookies in a bowl surrounded by a red tea towel.

    Instructions

    Heat the air fryer to 425° F (220° C). My oven has a super convection mode.

    Divide the dough into 3½ ounces (100-gram) pieces, this is approximately one-eighth of the dough. Work with one piece of dough while keeping the rest covered. 

    Flatten the piece so that it fits in the widest setting of your pasta roller.

    Start at the widest setting of your pasta roller and begin to thread the dough through the rollers. Fold the piece of dough and pass it through again. Repeat this process 6-8 times (at the widest setting) to remove the air pockets in the dough. 

    Begin to reduce the thickness until you reach number 4. The higher the number, the thinner the dough. Stretch the dough to a minimum width of 3½ inches wide.

    The filling is placed on the stretched out pastry dough for the chestnut cookies.

    Place the dough on a wooden board. No need to flour the board.

    Pipe about a teaspoon of the pureed chestnut mixture at 2-inch increments at the center of the dough. Fold over the top portion of dough over the filling while pushing out the air pockets. 

    Rectangular cookies are formed with a pastry cutter.

    With a serrated cutter, cut each sweet ravioli into a rectangle, roughly 1 x 2½ inches. Gently press the top of the cookie.

    The scrapes of dough can be re-rolled if you are careful not to “stain” the dough with the chocolate mixture. Every 3½ ounces section of dough makes about 18 cookies. 

    The Chestnut cookies are placed in an air fryer basket.

    Carefully place them in the air fryer basket.

    Air fry at 425° F (220° C) for about 4½ minutes or until golden and puffy looking. Remove from the oven and place on a cookie rack to cool completely.

    Continue in this manner until all the dough and filling has gone through this process.

    Dust with icing sugar just before serving.

    The perfect dessert ravioli for your Christmas cookie platter!

    A bowl of Italian chestnut cookies in a ceramic dish.

    Tips

    • Divide the dough into sections as this makes it easier to work with. 
    • Always keep the dough covered as it becomes dry very quickly.
    • The “scrapes” of dough can be re-rolled if you are careful not to “stain” the dough with the chocolate mixture.
    • Every section of dough (3½ ounces) makes 18 cookies. 
    • The rum can be replaced with milk.

    Can I use vacuum-packed chestnuts?

    Yes, you can use either vacuum-packed or jarred chestnuts. 

    Can I freeze these cookies?

    Yes, place in a single layer and separate with a sheet of wax paper in a freezable container. 

    Can I cut the recipe in half?

    Yes, very easily.

    Italian Cookies we love

    • Brutti ma Buoni
    • Almond Biscotti
    • Amaretti
    • Mostaccioli
    • Italian S cookies

    Icing sugar tops the chestnut filled cookies that are in a bowl.

    Recipe origins

    My mom loved chestnuts, especially roasted chestnuts.

    Often in the fall, I would come home from school, and find her peeling chestnuts. We would sit at the kitchen table and snack on them while chatting.

    Sometimes, she would transform them into a puree that we would use as a breakfast spread. 

    My mom also loved to bake with chestnuts.

    One of her favorite recipes was my nonna’s caveciuni. 

    As I remember, this recipe was never made the same way…sometimes ground walnuts would be added, at other times chickpeas. Honey and sugar were often interchanged. 

    There were eggs in the dough which was shaped in a half-moon and always deep-fried. 

    My mom made a few changes to the dough. She used my sister-in-law’s ravioli/rectangular shape as well as her dough recipe for Chocolate Chick Pea Calzoni. This particular recipe originates from Muro Lucano.

    Although these chestnut-filled cookies are usually deep-fried, I think you will be pleasantly surprised at how tasty these air fryer-stuffed chestnut cookies are.

    Will I make them again? Absolutely! 

    I will continue to test this recipe with different fillings.

    Just recently, this filling was my inspiration to create a spread for this Christmas star bread. 

    I also came across a chestnut filling that had raisins in it.

    The possibilities are truly endless!

    Stay tuned! 

    THANKS SO MUCH for following and being part of the She Loves Biscotti community where you will find Simple & Tasty Family-Friendly Recipes with an Italian Twist.

    Ciao for now,

    Maria

    ★★★★★ If you have made these Chestnut stuffed cookies, I would love to hear about it in the comments below and be sure to rate the recipe!

    A bowl of Italian cookies in a ceramic dish.

    Chestnut Cookies aka Calzoni di Castagne

    If you like Italian Christmas Cookies, you will love this recipe for Chestnut Cookies, aka Calzoni di Castagne. A dough envelopes a chestnut, coffee, and chocolate filling that is air fried to perfection.
    5 from 1 vote
    Print Save RecipeSaved! Pin Rate
    Course: Dessert
    Cuisine: Italian
    Prep Time: 4 hours
    Cook Time: 30 minutes
    Total Time: 4 hours 30 minutes
    Servings: 144 serving
    Calories: 34kcal
    Author: Maria Vannelli RD
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    Ingredients

    The Chestnut Filling:

    • 14 ounces chestnuts cooked, 400 grams
    • ¼ cup sugar granulated
    • ¼ cup espresso coffee lukewarm
    • ¼ cup rum
    • 2 teaspoons cocoa powder
    • 1 teaspoon vanilla extract
    • orange organic, zest
    • 7 oz dark or semi-sweet chocolate melted, 200 grams

    The dough:

    • 3½ cups all purpose flour 500 g
    • 1/2 cup vegetable oil
    • 1/2 cup water
    • 1/2 cup white wine
    • confectioners' or granulated sugar for final dusting

    Instructions

    The Dough:

    • In a large mixing bowl (of a stand mixer) with the dough hook attachment, add all the ingredients for the dough together and beat on medium speed until a ball of dough is formed.
    • Remove from the bowl, and knead the dough a few times on a wooden board. Place the ball of dough in a bowl, cover with plastic wrap and allow to rest for about 30 minutes. While waiting, you can make the chestnut filling.

    The Chestnut Filling:

    • Place of all the ingredients for the filling in a food processor.
    • Process until smooth.
    • Place in a pastry bag with the bottom cut off.

    Making the Chestnut Cookies

    • Heat the air fryer to 425° F (220° C). My oven has a super convection mode.
    • Divide the dough into 3½ ounces (100-gram) pieces, this is approximately one-eighth of the dough. Work with one piece of dough while keeping the rest covered. 
    • Flatten the piece so that it fits in the widest setting of your pasta roller.
    • Start at the widest setting of your pasta roller and begin to thread the dough through the rollers. Fold the piece of dough and pass it through again. Repeat this process 6-8 times (at the widest setting) to remove the air pockets in the dough. 
    • Begin to reduce the thickness until you reach number 4. The higher the number, the thinner the dough. Stretch the dough to a minimum width of 3½ inches wide.
    • Place the dough on a wooden board. No need to flour the board.
    • Pipe about a teaspoon of the pureed chestnut mixture at 2-inch increments at the center of the dough. Fold over the top portion of dough over the filling while pushing out the air pockets. 
    • With a serrated cutter, cut each mini calzone into a rectangle, roughly 1 x 2½ inches. Gently press the top of the cookie.
    • Carefully place them in the air fryer basket.
    • Air fry at 425° F (220° C) for about 4½ minutes or until golden and puffy looking. Remove from the oven and place on a cookie rack to cool completely.
    • Continue in this manner until all the dough and filling has gone through this process.
    • Dust with icing sugar just before serving.
    Scroll UP for the STEP by STEP PhotosDon't miss the process shots and videos included in most posts. Simply scroll up the post to find them. Those were created especially for you so that you can make the recipe perfectly every single time you try it.

    Notes

    • Divide the dough into sections as this makes it easier to work with. 
    • Always keep the dough covered as it becomes dry very quickly.
    • The "scrapes" of dough can be re-rolled if you are careful not to "stain" the dough with the chocolate mixture.
    • Every section of dough (3½ ounces) makes 18 cookies. 
    Can I use vacuum-packed chestnuts? Yes, you can use either vacuum packed or jarred chestnuts. 
    Can I freeze these cookies? Yes, place in a single layer and separate with a sheet of wax paper in a freezable container. 
    Can I cut the recipe in half? Yes, very easily.
    Please keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used. 

    Nutrition

    Serving: 1serving | Calories: 34kcal | Carbohydrates: 5g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 1mg | Potassium: 25mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 2mg | Iron: 1mg
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    Filed Under: Christmas, Cookies

    About Maria

    Maria Vannelli is a registered dietitian who lives in a suburb just outside Montreal, Canada. She's the founder of the food blog She Loves Biscotti. Maria hopes to inspire you and bring you and your loved ones closer together at meal times enabling you to create some memorable moments.

    Reader Interactions

    Comments

    1. Marianne

      December 12, 2021 at 4:16 pm

      What is the best way to store them

      Reply
      • Maria

        December 13, 2021 at 8:08 am

        Thanks for your interest Marianne. I actually freeze them when making them in advance. Enjoy!

        Reply
    2. Reeni Sciannella

      December 01, 2021 at 1:03 pm

      So I don’t have a pasta maker can I just use a rolling pin?

      Reply
      • Maria

        December 01, 2021 at 5:30 pm

        Thanks for your interest Reeni. Yes, you could use a rolling pin but it really is a lot easier with a pasta maker. Have fun!

        Reply
    3. Ippolita

      November 27, 2021 at 4:22 pm

      Could puréed tinned chestnuts be used as I live in Australia

      Reply
      • Maria

        November 29, 2021 at 7:38 pm

        Thanks for your interest Ippolita. I have never tried but I think you should get great results. Have fun baking!

        Reply
    4. Laura

      October 23, 2021 at 7:55 pm

      Can I roll out the douGh and deep fry instead? Love these cookies and and would love to try your recipe

      Reply
      • Maria

        December 13, 2021 at 11:23 pm

        Thanks for your interest Laura. Yes, these can be fried just like my sister-in-law’s Calzoni di Ceci.

        Reply
    5. Antonietta Di Marco

      December 22, 2020 at 10:59 am

      Maria, once again another successful recipe!
      Thank you so much for sharing family recipes with measurements …I have my recipes plus my husbands family recipes and you support them with your website and measurements. Made this chestnut “cookies” and they are the hand me down ones 👍 enjoy your website and most of all sharing my comfort food hand me down cooking.

      Reply
      • Maria

        December 23, 2020 at 7:36 am

        Thanks so much, Antonietta! There is nothing like family recipes.

        Reply
    6. Rose

      November 30, 2020 at 6:30 pm

      Your cookies look delicious. I want to try the recipe. Can i bake them instead of frying . I don”t have an air fryer but i do have a convection oven.

      Reply
      • Maria

        December 01, 2020 at 10:10 am

        Thanks so much Rose. Although I have not tried, I would think that with some experimentation, a convection oven should work. I would start by baking just a few and adjust the temperature and baking time based on your results. Have fun!

        Reply
    7. jeanne

      December 14, 2019 at 11:22 am

      this is a really dumb question, but is there any way to make these without an air fryer? How were they made originally, before the invention of the air fryer? They look amazing!

      Reply
      • Maria

        December 14, 2019 at 11:56 am

        Thanks for your interest Jeanne. As is briefly mentioned in the article, my mom would deep fry these Chestnut Cookies. My sister in law makes a chickpea filling which she deep-fries. I have also documented her recipe… there is a link in the article if you are interested in seeing how they look. It is great to have choices! Thanks so much for stopping by, appreciate it! Enjoy!

        Reply
      • Patricia Sutton

        November 30, 2020 at 1:49 pm

        Been making these since I was a child. We called them pastadeda from Stigliano, Italy. My grandmother would make them starting with 20-30 pounds worth of chestnuts. Still my favorite

        Reply
    8. LexiBites

      December 06, 2019 at 4:10 am

      5 stars
      These cookies look AMAZING! I would have never thought to use chestnuts in a cookie – what a lovely recipe!
      Thank you for sharing Maria!
      From LexiBites

      Reply
      • Maria

        December 06, 2019 at 7:56 am

        My pleasure! I hope you get a chance to try these chestnut cookies! Thanks so much for stopping by, appreciate it!

        Reply

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