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.

Preparation:

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!