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

Ingredient Substitutions

• Instead of T45 wheat flour: All-purpose flour
• Instead of Chestnut flour: Hazelnut flour, Almond flour
• Instead of Baking powder: Baking soda + cream of tartar
• Instead of Gingerbread spice mix: Homemade spice mix
• Instead of Clementine zest: Orange zest
• Instead of Unsalted butter: Vegetable margarine
• Instead of White sugar: Cane sugar
• Instead of Forest honey: Flower honey
• Instead of Egg: Apple sauce puree (for egg-free version)
• Instead of Candied chestnut: Caramelized pecans
• Instead of Powdered sugar: Very fine powdered sugar
• Instead of Fresh lemon juice: White vinegar (for flavor)
• Instead of Sugar decorations: Sugar pearls

Equipment Needed

• Bowl
• Microplane (zester)
• Stand mixer (or electric hand mixer)
• Silicone spatula
• Pastry scraper
• Cling film
• Rolling pin
• Tree‑shaped cookie cutter
• Baking sheets
• Parchment paper
• Convection oven
• Cooling rack
• Icing bowl
• Whisk or small spatula
• Piping bag (optional) (optional)

Critical Steps — Do Not Skip

• Mix the zest with the flours for even fragrance distribution.
• Do not over‑work the dough after adding the flours.
• Chill the dough for 3 hours before rolling.
• Maintain a thickness of 6 mm for even baking.
• Precise baking (10‑12 min at 180 °C) to avoid the cookies becoming hard.
• Let the icing dry for 1 hour before storing.

Chef Tips from the Video

• Use high‑quality butter for a richer flavor.
• Lightly dust with powdered sugar before baking for a slightly sparkling finish.
• Store the cookies in a metal or glass box to preserve crunch.

Troubleshooting

Storage

Refrigerator: Up to 5 days in an airtight box.

Freezer: Can be frozen for up to 1 month, well wrapped.

Room temperature: Consume within 5 days, otherwise the candied chestnut dries out.

Make-Ahead Tips

• The dough can be prepared 2 days ahead and kept in the refrigerator.
• Royal icing can be made the day before and kept covered in the refrigerator.