Preparation: 15 mn
Cooking time: 20 minutes
Ingredients (for 8 people):

  • 100g of raisins
  • 500g of chestnut flour
  • 6 tbsp. tablespoon of olive oil
  • chopped leaves of 1 sprig of fresh rosemary or fennel seeds
  • 50g of pine nuts
  • 4 pinches of salt

Preparation :
Soak the grapes in warm water.
Make a dough with flour, salt, 4 tablespoons of olive oil and 3 glasses of cold water mustard to obtain a ball of dough. Leave to rest for about ten minutes.
Hand-shape cookies that are 5 cm in diameter and place them on the baking sheet on parchment paper. Garnish with fennel or rosemary, pine nuts and raisins, drained and dried. Press the flat of your hand to push on the cookie.
Sprinkle with the rest of the olive oil. Bake in the bottom of the oven (1/3) at 190 ° (th6-7), 15 minutes so that the grapes caramelize without too much blackening.
Serve hot or cold.

La farine de châtaigne est sucrée naturellement mais les gourmands peuvent rajouter 3 cuil. à café de sucre en poudre. On peut pour changer remplacer les pignons par des amandes.