Yummy Italian Christmas Cookies with Chestnut Filling | Chestnut Tortelli Recipe

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Try this authentic Italian recipe for Chestnut Tortelli – little pasta-shaped Italian Christmas cookies filled with a spiced rum, chocolate & chestnut filling. 

These Italian Christmas Cookies filled with a spiked Chestnut puree should be on your to-bake list this Christmas!

May I introduce to you my latest cookie obsession – little Italian Christmas Cookies, known as chestnut tortelli! 
These dainty little pasta-shaped cookies took my heart by storm and I want to share the recipe for this Italian Christmas treat with all you lovers of all things chestnut and chocolate!

Imagine a tender, buttery cookie filled with a spiced, rum-spiked chocolate and chestnut filling! Sounds delicious, no?

I was looking for creative, exciting new Christmas cookie recipes to add to my holiday baking rut and found this great recipe for Italian chestnut tortelli cookies! SOLD!

I do so love chestnuts and chestnut puree, especially in desserts and cakes (check out my chestnut chocolate cake).

They take me back to Christmas time in Germany, where no visit to the Christmas Market would be complete without a paper bag full of steaming hot, roasted chestnuts! The best hand-warmer there is, in my opinion.

In Italy, you find the same chestnut stands during the cold season and many Italian Christmas recipes use them – either as a chestnut puree or chestnut flour.

Yummy Italian Christmas #Cookies with Chestnut Filling | Chestnut Tortelli #Recipe #dessert
For the dough
  • 350 g AP flour
  • 2 tsp baking powder
  • 1 tsp salt
  • 115 g butter ice cold and cut into cubes
  • 2 large eggs
  • 60 ml olive oil
  • 2 tbsp cold water
For the filling
  • 350 g chestnuts, cooked or roasted or same amount of unsweetened chestnut puree
  • 130 g sugar
  • 1 tsp vanilla extract
  • 3 tbsp rum or 2 plus 1 more tbsp pf espresso
  • 1 tbsp espresso
  • 1 tbsp cocoa powder, unsweetened
  • 1/4 tsp salt
  • 1 – 1 1/2 tsp cinnamon
  • 130 g dark chocolate, finely chopped or grated

To finish

  • powdered sugar


  1. In the bowl of your food processor, combine flour, baking powder and salt and blitz quickly. Add the cubed butter and pulse until coarse crumbs form. In a small bowl, stir together eggs, oil and water and add to the dry mix. Pulse until the dough comes together in clumps. Take out and knead very quickly. Divide the dough into 4 parts, shape it into individual disks, wrap in cling film and let rest in the fridge for about an hour, better for 2.  You can prepare the dough 2 days ahead of time. 
  2. Get Full Recipe HERE

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