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Italian Chestnut Tortelli Cookies

Italian Chestnut Tortelli Cookies

The Crispy Chef
These traditional Italian Chestnut Tortelli Cookies are sweet, crisp pastries filled with rich chestnut filling. A perfect holiday treat inspired by Nonna’s cozy kitchen, they bring together old-world charm and modern ease in a cookie you’ll want to make again and again.
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Prep Time 40 minutes
Cook Time 18 minutes
Total Time 58 minutes
Servings 30 cookies
Calories 130 kcal

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.

Notes

Substitute hazelnuts + Nutella for chestnuts.
Use gluten-free flour + xanthan gum for GF version.
Filling can be made 3 days ahead.
Freeze unbaked cookies for up to 1 month.
For a chocolate version, add cocoa to dough and mini chocolate chips to filling.

Nutrition

Calories: 130kcalCarbohydrates: 18gProtein: 2gFat: 6g
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