Cookies with roasted chestnuts
Description
This unusual cookie will be the highlight of your celebration. Serve warm or chilled. Perfect with tea.
Instructions
- 1
Step 1
1. Preheat the oven to 230 degrees. Make a cross-shaped incision on the top of each chestnut with a very sharp knife. Roast the chestnuts on a baking sheet for approximately 20–30 minutes, until they turn a darker shade of brown.
- 2
Step 2
2. Cool on a baking sheet, then peel. Don't worry if they fall apart. Once the peeled chestnuts have completely cooled, roughly chop them on a cutting board.
- 3
Step 3
3. Pulse 1 cup chopped chestnuts in a food processor until finely ground. Add softened butter and blend until smooth. Add 1/2 cup powdered sugar, vanilla extract, 1/4 teaspoon cinnamon, nutmeg, salt, and flour; process until a smooth dough forms.
- 4
Step 4
4. Divide the dough in half, wrap each half in plastic wrap, and refrigerate for at least 1 hour. Preheat the oven to 175 degrees. In a small bowl, mix the remaining 1 1/2 cups of powdered sugar with a few pinches of cinnamon. Set aside. Take one half of the chilled dough and shape it into balls, using about 1 tablespoon of dough for each ball. Place the balls on a baking sheet lined with parchment paper, spacing them about 1 cm apart. Bake the cookies until the bottoms are golden and the tops are pale golden, about 14–17 minutes. Let cool on the baking sheet for 5 minutes.
- 5
Step 5
5. Carefully roll in the mixture of cinnamon and powdered sugar, making sure the cookies are completely coated. Place the cookies on a rack and let them cool completely. Repeat with the remaining half of the dough.
- 6
Step 6
6. Before serving, the cookies can be sprinkled with the remaining cinnamon and powdered sugar mixture. The cookies can be stored in an airtight container at room temperature for up to a week.