Chestnut flour crackers with quince jam

Крекери от кестени с ароматен конфитюр от дюли1 1024x572 Chestnut flour crackers with quince jam

Chestnut flour crackers with quince jam


1 cup chestnut flour
½ cup ground hazelnuts
½ teaspoon baking soda
½ teaspoon of Himalayan salt
2 tablespoons black sesame
1 pinch black pepper
6 tablespoons hazelnut oil
4 tablespoons white port
2-4 tablespoons water

1 kg of grated quince
400 g sugar
3 sprigs fresh thyme
2 teaspoons ground cinnamon
1 long cinnamon stick
1 vanilla pod
10 drops of natural vanilla extract
½ grated Tonka bean


First prepare the quince jam. Put the peeled and deseeded quinces into a large saucepan. Bring to a boil with the sugar. Cover the pan at the beginning to let some juice come out. About 10 minutes later, add the flavors, such as the emptied vanilla pod, cinnamon stick and ground cinnamon, thyme leaves and grated Tonka bean. Simmer the jam until the syrup thickens. Remove the cinnamon stick and distribute the jam into clean and dry jars. To store it for a long time, let the jars sit overnight on their screw caps, returning them while the jam inside is still piping hot. Keep some of the jam unsterilized for the crackers.

For the latter, gather all dry ingredients in a bowl, sifting the chestnut flour. Then add the liquid ones. Make a firm pastry. Let stand 30 minutes. Roll out the dough onto a sheet of baking paper. Cut out cookies of preferred shape. Bake them at 180°C until lightly golden brown. Cool on a metal rack or a bamboo sushi mat.

Serve the crackers at tea time, topped with quince jam.

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