There’s no need to wait until Thanksgiving to start enjoying chestnuts. The tree in my backyard is already shedding its little sea urchin-like shells. If I can beat the deer and squirrels to enough of them, I’ll be making my homemade chestnut spread to use for these crisps. Ready, set, go!
Chestnut Orange Crisps
makes 32 pieces
A few years back, Molly printed a recipe for her grandmother’s cinnamon toasts on her blog Orangette. I fondly referred to them as culinary crack after making a batch. I decided to put my own twist on them after making that first batch in the fall of 2010.
8 tablespoons butter, melted
Freshly grated zest of 1 navel orange
1/4 teaspoon ground cinnamon
8 slices country or brick oven bread
Preheat the oven to 325ºF.
Add the butter, chestnut spread, orange zest and cinnamon to a medium bowl. Stir with a fork until well mixed. Using a pastry brush, drench each side of bread with the mixture. Stack four of the slices on top of each other, and use a sharp knife to cut them into triangles. repeat with the remaining slices.
Arrange the bread pieces on a rimmed sheet, ungreased sheet pan. Bake for 30 to 35 minutes, turning halfway through. Let cool on the tray for 10 minutes before eating. Store completely cooled crisps in a covered tin for up to one week.