Chocolate-covered chestnut cookies are simple shortbread cookies made with chestnut flour, with a somewhat rustic appearance but very delicious due to the addition of dark chocolate.
The chestnut cookies are called this way because they have the classic chestnut shape, the autumn fruit, today transformed into simple cookies that are fun to look at and delicious to taste.
The cookies can be enjoyed for any sweet break, accompanied by a good hot beverage: coffee, tea, or chocolate!
The dough is simple and quick like a normal shortcrust pastry; with the same dough, you can also make different shapes.
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- Difficulty: Easy
- Cost: Medium
- Rest time: 20 Minutes
- Preparation time: 20 Minutes
- Portions: 6 people
- Cooking methods: Oven, Bain-marie
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients for Chocolate-covered Chestnut Cookies
- 1 cup all-purpose flour
- 1 cup chestnut flour
- 2/3 cup butter
- 1 large egg
- 1/2 cup sugar
- 1/2 teaspoon baking powder
- 1 vial of vanilla aroma
- 5 oz dark chocolate
Tools
- 1 Bowl
- 1 Food Processor
- 1 Baking Tray
- 1 Parchment Paper
- 1 Oven
- 1 Small Bowl
Steps for the Chestnut Cookies
In a bowl by hand or with an electric mixer, work the soft butter with the sugar, then add the egg, chestnut flour, vanilla aroma and work again.
Finally, add the sifted all-purpose flour and baking powder, work the dough well, it should be soft but compact.
Wrap the dough in a sheet of parchment paper and let it rest in the refrigerator for about 20 minutes.After resting, take the dough out of the fridge, take small balls all of the same weight, about the size of a walnut, shape them with your hands into a chestnut shape.
Place the chestnut cookies on a baking tray lined with parchment paper, spaced apart.Once ready, transfer the tray to a preheated oven.
Bake the chestnut cookies with chestnut flour in a preheated oven at 350°F (180°C) fan-forced for about 15 minutes.
The cooking time depends on the power of your oven and the thickness of the cookies.
When they are golden brown, remove the cookies from the oven and let them cool.
Break the dark chocolate into pieces. I used 50% cocoa, but 70% is also fine.
Melt it in a bain-marie in a small bowl inside a saucepan or in the microwave for a few minutes until it melts.
Dip the cookies into the chocolate, leaving the white part like a chestnut, place them on the parchment-lined tray, and let them rest until the chocolate sets.
You can speed up the process by placing the tray in the fridge.When the chestnut cookies are ready, you can serve them, they are also excellent as a homemade gift.
Storage
The cookies can be kept cool for about 4 days.
Tips
You can flavor the cookies with a vial of rum or orange aroma, it’s up to you according to your taste.
FAQ (Frequently Asked Questions)
What if I don’t have chestnut flour?
Replace it with more all-purpose flour, pay attention to the consistency, add more if needed.
Replace it with more all-purpose flour, pay attention to the consistency, add more if needed.
