I’ve started to get into the Holiday spirit.
It started with the first snowflakes last week, the Christmas songs I’ve been playing while baking the things that I love to send to my family, and the tangible joy I feel when I roast chestnuts as a street vendor with my husband.
This year there are more and more people who are trying chestnuts for the first time. And loving them.
Knowing that they aren’t nuts, that they are a complete protein (you can live on them), that they’re alkaline, and they contain very little fat might be the reason. Or could it be that they’ve been growing all summer in Italy, so that you are, in fact, eating “Italian Sunshine”?
Without chestnuts, I don’t know if I could handle winter. I’ve made a simple Chestnut soup for dinner tonight. I like easy, simple, and satisfying.
For my family who are far from me every year, I used the recipe that I have for making my Swiss Linzer Torte. But instead of rolling out the dough for the torte, I just pinch off some pieces and roll it in a ball, press down in the middle with my thumb, and fill with raspberry jam, if I have it. And some other kind if I don’t. I bake them for about 15 minutes, and then sprinkle with some of the ground almonds. Everyone loves them. You will too!