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Wash the mugwort thoroughly and remove excess water.
Peel the chestnuts and chop them into small pieces.
In a bowl, mix cake flour, baking powder, sugar, and salt.
Add eggs and olive oil to make a dough.
Add mugwort and chestnuts, mixing well.
Shape the dough into appropriate sizes and place them on an oven pan.
Bake in a preheated oven at 170°C for 25 minutes.
Let it cool, then slice into 1-2 cm thick pieces.
Place the sliced biscotti back in the oven and bake at 150°C for an additional 10 minutes.
