This authentic Tuscan chestnut bread recipe, castagnaccio--not exactly bread and not sweet enough to be considered cake--is in a category by itself. Serve this Italian delicacy on a cheese platter or as part of an antipasti spread.

Faith Willinger
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F.

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  • Cover raisins with warm water (or wine) in a bowl and let soak.

  • Meanwhile, sift chestnut flour with a flour sifter or push it through a fine sieve into a medium bowl--this can be harder than it sounds, because the flour typically has many hard lumps. Add 1 cup water and whisk until combined. Stir in 1 tablespoon oil. Let the batter rest for 15 minutes.

  • After 15 minutes, the consistency of the batter should be similar to pancake batter; if it's too thick, add another tablespoon or two of water to thin it a little bit. Drain the raisins and stir into the batter along with walnuts

  • Place the remaining 1 tablespoon oil in an 8-inch square baking pan and set in the oven for 2 to 3 minutes to heat the oil. Tilt the pan so the oil coats the bottom and sides. Pour in the batter and smooth to the edges (some of the oil will be pooling around the edges of the pan). Sprinkle with pine nuts and rosemary.

  • Bake until dry on top and the edges are browned, 25 to 30 minutes. Let cool on a wire rack for 15 minutes. Loosen the sides with a knife before turning the bread out of the pan or lifting it out with a large spatula. Serve warm or at room temperature.

Tips

Make Ahead Tip: Store airtight at room temperature for up to 2 days; reheat in a low oven, if desired.

Chestnut flour--literally ground dried chestnuts--is a naturally gluten-free flour with a slightly sweet, smoky flavor. Try it in place of some of the all-purpose flour in savory breads or pancakes and/or as part of a gluten-free flour blend. Look for it at an Italian grocer, in some natural-foods markets or online at amazon.com.

Sift on parchment: Sifting into a bowl can be awkward. Instead, sift your dry ingredients onto a large piece of parchment paper and then lift the paper to pour them into the bowl.

Nutrition Facts

204.4 calories; protein 2.9g 6% DV; carbohydrates 26.6g 9% DV; exchange other carbs 2; dietary fiber 2.6g 10% DV; sugars 13.4g; fat 10.6g 16% DV; saturated fat 1.2g 6% DV; cholesterolmg; vitamin a iu 9.6IU; vitamin c 0.7mg 1% DV; folate 9.4mcg 2% DV; calcium 25mg 3% DV; iron 1.2mg 6% DV; magnesium 20.4mg 7% DV; potassium 135.7mg 4% DV; sodium 8.4mg; thiamin 0.1mg 5% DV.

Reviews (2)

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2 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
06/05/2016
Very moreish Like a chestnut-y version of a malt loaf. I followed the recipe and it turned out beautifully. Love the addition of pine nuts and rosemary. Pros: Simple tasty healthy Cons: None Read More
Rating: 1 stars
03/07/2016
disappointed I tried this recipe and was left with a mush that didn't cook. When I mixed the water into the flour it really thickened to the point of a solid mass. So as instructed I added more water about a cup more was needed to get the pancake batter consistency. Then I added fruit and nuts. And baked. It did not cook except for the edges that browned. I'd really love a good recipe for this one that works. Pros: good start Cons: didn't cook Read More