Step 1

Rinse chestnuts in cold water.

Step 2

Using a small sharp knife or Italian Chestnut Knife make a long slit cut across the rounded side of a chestnut trying not to cut too deep into the nut.

Step 3

You can perform the cut positioning chestnut on a cutting board flat side down.

Step 4

But like to hold the chestnut with my fingers as I get a better grip and control over a slippery chestnut and can rotate it easily to make that long cut all across the rounded side.

Step 5

Be very careful doing that, you can cut yourself. If for any reason it doesn’t feel safe, hold chestnuts in place on a cutting board.

Step 6

Dip scored chestnuts in a bowl with water.

Step 7

Repeat the process with remaining chestnuts.

Step 8

You’ll need about 10 minutes to score 2 pounds (about 1 kilo) of chestnuts.

Step 9

Let chestnuts soak in water for 1-2 hours.

Step 10

Preheat oven to 430-450F (220-230C).

Step 11

Drain the water and arrange chestnuts on a baking sheet, possibly slit side up.

Step 12

Roast chestnuts in a preheated oven for 25 minutes. It might take a little more or less time depending on the size and quality of the chestnuts.

Step 13

Once cooked, transfer chestnuts in an empty bowl, cover with a kitchen towel and let rest for 10-20 minutes.