Castagnaccio
Ingredients
1/3 C. raisins, divided
2 Tbs. fresh rosemary leaves
3 C. chestnut flour, sifted
1 2/3 C. lukewarm water
2 Tbs. honey*
2 Tbs. extra virgin olive oil
¼ C. chopped walnuts, divided
¼ C. pine nuts, divided
Optional:
*Honey is optional. Use more or less honey depending on level of sweetness desired.
TIP:
For best results, sift the chestnut flour before using. If you don’t have a flour sifter, add chestnut flour to a small fine mesh strainer and gently shake over the mixing bowl to remove any clumps.
Step 1
Soak raisins and rosemary leaves in a small bowl of lukewarm water.
Set aside.
Step 2
Position oven rack to center position. Preheat oven to 350°F and grease a 9” pie pan with olive oil or non-stick cooking spray.
Set aside.
Step 3
In a large bowl, combine chestnut flour, water, honey, and olive oil with a fork. Continue stirring until a smooth batter forms. If batter is too thick, add another tablespoon or two of water to thin slightly.
Step 4
Drain raisins and rosemary leaves and pat dry. Add half of the raisins, walnuts, and pine nuts to batter and stir to combine.
Step 5
Pour batter into prepared pie pan and spread with a spatula to form a smooth, uniform layer. Evenly distribute rosemary and remaining raisins, walnuts, and pine nuts on top of batter.
Step 6
Place pan in pre-heated oven and bake for 30-35 minutes or until the top is dried and starting to crack.
Step 7
Remove from oven and cool slightly before cutting into thin slices and serving.
Enjoy!