Step 1: Preheat and Prepare

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Using a box grater, press the Hero Chestnut Puree through the large hole setting to break it up a bit. ​

Step 2: Cream Ingredients

Cream together the Hero Chestnut Puree, sugar, and butter until light in color and fluffy. ​

Step 3: Add Wet Ingredients

Add the egg whites and vanilla, scraping down the sides of the bowl after each addition.

Step 4: Combine Dry Ingredients

Sift together the dry ingredients.

Step 5: Mix Dough

Add the flour mixture to the wet ingredients and mix just until the dough holds together. Stir in the chopped chestnuts and set aside.

Step 6: Shape and Chill Dough

On a lightly floured surface, roll the dough into a 2-inch thick log. Cut into two pieces; roll each piece to 10 inches long and flatten to ¾ inch. Transfer to parchment-lined baking sheets and refrigerate for at least 4 hours, preferably overnight.

Step 7: Bake Biscotti

Bake for 35 minutes or until golden. Then, cool the sheets on a baking rack for about 10 minutes.

Step 8: Slice and Second Bake

Slice into ¾-inch diagonal slices using a serrated knife. Return the slices to the lined baking sheets, cut side down, and bake for 10 minutes. Flip and bake for an additional 8-10 minutes.

Step 9: Cool and Serve

Remove from the oven and let cool completely before serving.

Created by Executive Pastry Chef Meegan Roberts​​