Chestnut cookies are that are very easy to prepare and fun to make, I called them that because their shape is reminiscent of that of chestnuts! To make these chestnut cookies you will only need around mould (even a glass) because we will make the shape by hand. They are really very greedy and hide a sweet filling of chestnut jam. When you bring them to the table they will all be enthusiastic, in fact, they are perfect to serve accompanied by a good tea or as an end of a meal with coffee.
They will appeal to adults and children alike, the flavour is very reminiscent of chestnuts because we have also added a small part of chestnut flour inside. You can also prepare them the day before, they keep very well for 4-5 days in a tin container or a plastic food bag. Let’s see together how to make chestnut cookies in no time!
Preparation time: 35 min
Cooking time: 15 min
Ready in: 50 min
200 g flour
100 g of chestnut flour
80 g brown sugar
100 g vegetable or cow’s butter
1 small teaspoon of baking powder
chestnut jam to taste
100 g melted dark chocolate
Servings: 1 (For cookies-30)
Amount per serving
% Daily Value*
Total Fat 79.4g 102%, Saturated Fat 29.1g 146%, Cholesterol 170mg 57%, Sodium 975mg 42%, Total Carbohydrate 397.2g 144%, Dietary Fiber 22g 79%, Total Sugars 147.1g, Protein 39g, Vitamin D 15mcg 77%, Calcium 182mg 14%, Iron 15mg 85%, Potassium 948mg 20%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
1. Preparation of chestnut cookies
In a bowl with the help of a fork, we begin to mix the sugar well with the egg.
Add the butter slightly softened at room temperature (take it out of the fridge about 30 minutes before), mash it well with a fork until the mixture is homogeneous.
At this point we add the chestnut flour, mix well.
We will obtain a smooth mixture and the consistency of a batter. We combine a small teaspoon of baking powder and white flour to form a firm and non-sticky dough. Depending on the size of the egg, more or less flour may be needed.
Let our dough rest in the fridge covered with cling film for 20 minutes.
After the resting time, spread the pastry on a sheet of parchment paper. Roll it out slightly thin, about 3-4mm.
We take a pastry cutter or a glass and make many circles. We roll out the leftover dough again and continue to make the circles.
Once ready, we give each circle the shape of a drop with our hands, bringing the top upwards. We lightly squeeze the base, just to imitate the shape of the chestnuts.
Once ready, we bake our biscuits at 180 ° in a ventilated oven for about 15 minutes (190 ° static oven). When the edges start to brown they are ready.
Once cooked, remove the cookies from the oven and let them cool completely. Once cold, we make pairs with the most similar cookies.
We take a couple of cookies and put a teaspoon of chestnut jam in the middle. Let’s close them well.
Melt the chocolate in a bain-marie and let it cool. Once cold, dip the biscuit belly in the chocolate. In this way, they will look like chestnuts! Let them rest until the chocolate solidifies!
Our chestnuts are ready to be tasted! They are very good!