These traditional Italian Chestnut Tortelli Cookies remind me of winters at my nonna’s house. When I first tried making these sweet little pillows filled with chestnuts, I wasn’t sure if they’d turn out right. But omg they’re actually super easy! The combo of sweet chestnut filling wrapped in crisp cookie dough is something special. Italian Chestnut Tortelli Cookies are perfect for holidays or anytime you want something different from regular cookies. Keep reading and I’ll show you exactly how to make these little gems!
Why You’ll Love These Italian Chestnut Tortelli Cookies
Making Italian Chestnut Tortelli Cookies solves the problem of finding something unique for holiday cookie exchanges. Everyone gets tired of the same old chocolate chip cookies right?
I remember the first time I made these Italian Chestnut Tortelli Cookies for my family gathering. My uncle (who never compliments anything) actually asked for the recipe! That’s when I knew these were special.
What’s great about these Italian Chestnut Tortelli Cookies is you can change them up depending on what you have. Don’t have chestnuts? No problem. You can use other nuts too (but honestly the chestnut version is my fav).
Now let’s get into how to actually make these amazing cookies!
Ingredients for Italian Chestnut Tortelli Cookies
For the Cookie Dough:
- 2 cups all-purpose flour – this creates the perfect structure, but you can sub cake flour for a more delicate texture
- 1/2 cup granulated sugar – provides just enough sweetness without overpowering
- 1 stick unsalted butter (cold and cubed) – cold butter makes the dough flakier
- 2 egg yolks – adds richness and helps bind everything
- Zest of 1 lemon – adds brightness that balances the sweet filling
- 1/4 tsp salt – brings out all the flavors
- 2-3 tbsp cold water – you might need more or less depending on how dry your flour is
For the Chestnut Filling:
- 2 cups roasted chestnuts (peeled) – the star of our Italian Chestnut Tortelli Cookies! You can use jarred or vacuum-packed if fresh aren’t available
- 1/3 cup honey – traditional ingredient that adds moisture and sweetness
- 3 tbsp amaretto liqueur – optional but adds amazing flavor
- 1 tsp vanilla extract – enhances the natural sweetness of chestnuts
- 1/2 tsp cinnamon – adds warmth and complements the chestnuts perfectly
- Pinch of salt – balances sweetness
For Finishing:
- 1 egg white (for brushing)
- Powdered sugar for dusting
How to Make Italian Chestnut Tortelli Cookies
Step 1: Prepare the Dough
- Combine flour, sugar and salt in food processor. Pulse couple times to mix.
- Add cold butter cubes and pulse until mixture looks like coarse crumbs.
- Add egg yolks and lemon zest, pulse few times.
- Add cold water 1 tbsp at a time until dough starts coming together. Don’t overmix!
- Shape dough into disk, wrap in plastic, refrigerate 30 mins at least.
Step 2: Make the Chestnut Filling
- If using fresh chestnuts, score and roast them at 425°F for about 20 mins. Peel while still warm.
- Put peeled chestnuts in food processor, pulse until finely chopped but not paste.
- Transfer to bowl, mix with honey, amaretto, vanilla, cinnamon and salt.
- Taste and adjust sweetness if needed. Filling should be thick but spreadable.
Step 3: Assemble the Italian Chestnut Tortelli Cookies
- Preheat oven to 350°F. Line baking sheets with parchment.
- Roll out dough on floured surface to about 1/8 inch thickness.
- Cut into 2.5-inch squares using knife or pizza cutter.
- Place about 1 tsp filling in center of each square.
- Fold dough diagonally to form triangles. Press edges to seal well.
- Brush with egg white for shine and better sealing.
Step 4: Bake the Cookies
- Place tortelli on baking sheets bout 1 inch apart.
- Bake for 15-18 mins until edges just start turning golden. They should stay mostly pale!
- When cookies look dry but not browned, they’re done.
- Cool completely on wire rack.
- Dust generously with powdered sugar before serving your Italian Chestnut Tortelli Cookies.
Tasty Variations of Italian Chestnut Tortelli Cookies
Chocolate Chestnut Tortelli
Add 2 tbsp cocoa powder to dough and 1/4 cup mini chocolate chips to filling. So good for chocolate lovers!
Orange Spice Version
Replace lemon zest with orange, add 1/4 tsp nutmeg and cloves to filling. Perfect for Christmas!
Hazelnut Substitute
Don’t have chestnuts? Use hazelnuts instead with 1 tbsp Nutella mixed in filling. Not traditional but delicious!
Gluten-Free Italian Chestnut Tortelli Cookies
Use cup-for-cup gluten-free flour blend instead of all-purpose. Add 1/2 tsp xanthan gum if blend doesn’t include it.
Honey-Free Option
Replace honey with maple syrup and add 2 tbsp brown sugar to filling for similar sweetness.
FAQs About Italian Chestnut Tortelli Cookies
How do you store Italian Chestnut Tortelli Cookies?
These cookies keep well in airtight container at room temp for about 1 week. For longer storage, refrigerate up to 2 weeks or freeze up to 3 months. If freezing, layer with parchment between cookies.
Can I make Italian Chestnut Tortelli Cookies ahead of time?
Definitely! You can make the dough and filling up to 3 days ahead and keep refrigerated. Or freeze assembled unbaked cookies for up to 1 month and bake straight from frozen (add 2-3 mins to baking time).
What can I substitute for chestnuts in tortelli cookies?
If you can’t find chestnuts for your Italian Chestnut Tortelli Cookies, try sweet potato mixed with almond meal! Sounds weird but tastes similar. Or use mixture of walnuts and dates for different but delicious filling.
Are Italian Chestnut Tortelli Cookies the same as castagnaccio?
Nope! Italian Chestnut Tortelli Cookies are filled cookies while castagnaccio is flat chestnut flour cake. Both use chestnuts but totally different texture and preparation. If you like these cookies, check out our Italian Almond Cookies too!
Why are my tortelli cookies leaking filling?
Probably didn’t seal edges well enough. Make sure to press firmly when folding and don’t overfill. Egg white helps seal better. If still leaking, try chilling assembled cookies 15 mins before baking.
Can I use canned chestnut puree instead of whole chestnuts?
Yes! Use about 1.5 cups chestnut puree instead of whole chestnuts. Mix with less honey (maybe 1/4 cup) since puree is often presweetened. Check consistency – should be thick enough to stay put in cookies.
What drinks pair well with Italian Chestnut Tortelli Cookies?
These cookies are amazing with espresso or dessert wine! Try sweet Moscato d’Asti or Vin Santo for traditional Italian pairing. For non-alcoholic option, hot chocolate with cinnamon stick is perfect.
Make These Italian Chestnut Tortelli Cookies Your Own
I still remember my nonna showing me how to fold these special cookies. She never measured anything but somehow they always turned out perfect. My Italian Chestnut Tortelli Cookies might not be exactly like hers, but they bring back those memories.
What I love most about these Italian Chestnut Tortelli Cookies is how they connect old traditions with modern kitchens. They might seem fancy but they’re actually pretty simple to make.
Give these Italian Chestnut Tortelli Cookies a try! And if you’re looking for more Italian-inspired treats, don’t miss our popular Glazed Lemon Sugar Cookies that readers are obsessed with.
Your kitchen will smell amazing and you’ll have something truly special to share with people you love. Sometimes the best recipes aren’t the fanciest – just the ones with the best stories behind them.
Italian Chestnut Tortelli Cookies
Equipment
- Food processor
- Mixing bowls
- Rolling Pin
- Baking sheets
- Parchment paper
- Pastry brush
- Wire rack
Ingredients
- For the Cookie Dough:
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 stick unsalted butter cold and cubed
- 2 egg yolks
- Zest of 1 lemon
- 1/4 tsp salt
- 2-3 tbsp cold water
- For the Chestnut Filling:
- 2 cups roasted chestnuts peeled
- 1/3 cup honey
- 3 tbsp amaretto liqueur optional
- 1 tsp vanilla extract
- 1/2 tsp cinnamon
- Pinch of salt
- For Finishing:
- 1 egg white for brushing
- Powdered sugar for dusting
Instructions
- Step 1: Prepare the Dough
- In a food processor, pulse together flour, sugar, and salt.
- Add cold butter cubes, pulse until coarse crumbs form.
- Add egg yolks and lemon zest, pulse to combine.
- Gradually add cold water until dough starts to come together.
- Shape into a disk, wrap in plastic, refrigerate 30 minutes.
- Step 2: Make the Chestnut Filling
- If using fresh chestnuts, roast at 425°F for 20 mins, then peel.
- Pulse peeled chestnuts in food processor until finely chopped.
- Mix with honey, amaretto, vanilla, cinnamon, and salt in a bowl.
- Step 3: Assemble the Cookies
- Preheat oven to 350°F. Line baking sheets with parchment.
- Roll out dough to 1/8 inch thickness on floured surface.
- Cut into 2.5-inch squares.
- Add 1 tsp filling to each square and fold diagonally into triangles.
- Press edges to seal and brush tops with egg white.
- Step 4: Bake
- Place cookies 1 inch apart on baking sheets.
- Bake 15-18 mins until edges begin to turn golden.
- Cool on wire rack and dust with powdered sugar.