Snack · 45 min · italian

Castagnaccio Toscano

An Italian snack built around chestnut flour and water — on the table in 45 minutes.

✓ USDA-verified nutrition data

Ingredients

• 2.5 cups Chestnut flour
• 2.5 cups Water
• 1/4 cup Olive oil
• 2 tbsp Fresh rosemary
• 1/3 cup Pine nuts
• 1/3 cup Raisins
• 1/2 tsp Salt

Steps

1. Whisk the chestnut flour with the water, salt, and 2 tablespoons of olive oil into a smooth, pourable batter. No sugar, no eggs — this ancient cake needs neither.
2. Fold in the raisins and half the pine nuts.
3. Pour into a well-oiled pan in a thin layer — castagnaccio should be barely half an inch thick.
4. Scatter the remaining pine nuts and the rosemary needles over the top and drizzle with the rest of the oil.
5. Bake at 400°F for 25 to 30 minutes, until the top cracks and the edges pull away dark and crisp.
6. Cool slightly and cut into wedges. Dense, earthy, faintly sweet — serve with a glass of new wine, Tuscan style.

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