Chestnut flour Christmas tree cookies with clementine zest and spices

Ingredients

• 200 g T45 wheat flour (Sift before use)
• 100 g Chestnut flour (Gives a slightly sweet flavor and a golden color)
• 5 g Baking powder (About 1 teaspoon)
• 5 g Gingerbread spice mix (Cinnamon, ginger, nutmeg, clove)
• 2 citrons (zest) Clementine zest (Zest of 2 clementines, finely grated)
• 150 g Unsalted butter (At room temperature, cut into cubes)
• 100 g White sugar
• 30 g Forest honey (About 2 tablespoons)
• 1 unit Egg (At room temperature)
• 50 g Candied chestnut (Cut into small pieces for decoration)
• 150 g Powdered sugar (For the royal icing)
• 25 g Fresh lemon juice (About 2 tablespoons)
• few grams g Sugar decorations (Optional, for finishing)

Instructions

1. Mix dry ingredients and zest

   In a bowl, pour the T45 wheat flour, chestnut flour, baking powder and spice mix. Mix. Grate the zest of the two clementines with the microplane, incorporate them into the flours and distribute well.

   Time: PT10M

2. Cream butter, sugar and honey

   In the mixer bowl, add the softened butter cubes, white sugar and forest honey. Beat with the paddle attachment until you obtain a smooth, creamy and slightly glossy mixture.

   Time: PT5M

3. Incorporate the egg

   Add the room‑temperature egg to the butter‑sugar‑honey mixture. Gradually increase the mixer speed and mix until the mixture is smooth and slightly glossy.

   Time: PT2M

4. Add the flours

   Pour the flour and zest mixture into the mixer. Mix one last time until you obtain a homogeneous dough, without over‑working it.

   Time: PT3M

5. Shape, wrap and refrigerate the dough

   Gather the dough with a pastry scraper, form a ball, flatten it slightly, wrap it in cling film and place it in the refrigerator for 3 hours.

   Time: PT5M

6. Roll out and cut the trees

   On a lightly floured parchment sheet, roll the dough to 6 mm thickness with a rolling pin. Cut trees using the cookie cutter and remove the scraps. Repeat until the dough is exhausted.

   Time: PT10M

7. Rest in the freezer

   Place the cut cookies on baking sheets, space them slightly, then put them in the freezer for 10 minutes.

   Time: PT10M

8. Preheat the oven

   Preheat the oven to 180 °C on convection mode.

   Time: PT10M

   Temperature: 180°C

9. Bake the cookies

   Bake the cookies for 10 to 12 minutes, until they are lightly golden. Remove from the oven and place on a rack to cool.

   Time: PT12M

   Temperature: 180°C

10. Cool completely

    Let the cookies cool on the rack at room temperature for about 15 minutes.

    Time: PT15M

11. Prepare the royal icing

    In a bowl, mix 150 g powdered sugar with 25 g lemon juice until you obtain a smooth icing. Add a little water if necessary.

    Time: PT5M

12. Decorate the cookies and let dry

    Using a piping bag or a spoon, decorate each tree with royal icing, add pieces of candied chestnut, sugar decorations and clementine zest. Let dry at room temperature for 1 hour.

    Time: PT1H

Nutrition Facts

Calories

128

Protein

2 g

Carbohydrates

18 g

Fat

5 g

Fiber

1 g