Baked chestnut cookies
- 500 g chestnuts
- 226 g butter, room temperature
- 220 g powdered sugar
- 3 tsp Nielsen Massey vanilla extract
- 1/4 tsp Ceylon Cinnamon
- a pinch of freshly ground nutmeg
- a pinch of Himalayan salt
- 270 g flour
- Heat the oven to 200 degrees. Cut an X shape with a sharp knife into each chestnut. Bake them in the oven for 20 to 30 minutes, until they darken and you can see their insides.
- Leave them to cool and peel them. Don't worry if they break during cleaning, you will grind them anyway.
- When the chestnuts have cooled completely, roughly chop them and place them in a food processor. Grind them as finely as possible, then add the softened butter and mix everything again until the mixture is nicely combined. Add a third of powdered sugar (70 g), vanilla extract, cinnamon, nutmeg, salt and flour and mix again until a smooth dough is formed.
- Divide the dough into two parts and wrap each with cling film. Leave it in the refrigerator for about an hour to set.
- Preheat the oven to 180 degrees.
- Mix the remaining powdered sugar with the cinnamon in a small bowl and set aside.
- Shape the dough into small balls and place them on a baking sheet lined with baking paper. Leave a little space between the balls because the cookies will not rise much.
- Bake the cookies until golden brown - 14 to 17 minutes. Leave them to cool for about 5 minutes, then gently roll them in cinnamon sugar. Transfer them to a tray and let them cool completely.
The chestnut season is so short, and they are so delicious that it would be a shame not to use them and prepare these exquisite cookies, actually balls. Maybe you are already tired of Christmas classics such as vanilla crescents, linzers and other cookies, so these wonderful, not-too-sweet balls will be a real refreshment on your holiday table.
When preparing, pay attention to only one thing - the baking time - because they could turn from beautiful buttery fluffy puffs into dry snacks that no one wants. Scent them with vanilla, cinnamon, and nutmeg, and for complete enjoyment, serve them with a cup of Harissa tea.
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