With so many bakers exploring gluten-free options, here’s one to try: chestnut flour.  When this traditional Italian ingredient turned up in local markets recently (fall is the best season for the new crop of chestnut flour), it seemed an interesting alternative for cookies or pastries, like the crescents (a.k.a. Russian tea cookies, Mexican wedding cookies) in which chestnut pieces substitute so gloriously for pecans or … Continue reading Chestnut Flour Quick, Chestnut Flour Slow