An original new recipe for chestnut-flavoured cookies with a delicious chocolate glaze.
Prep Time: 25 minutes
Baking Time: 15 minutes at 350°F (180°C)
Difficulty: easy
Yield: 25 palets
Ingredients
For the dough
- 1/4 cup butter, softened (50 g)
- 1/4 cup sugar (50 g)
- ½ teaspoon cinnamon
- 1 pinch of salt
- 1 egg
- 5.6 oz chestnut purée, thawed (160 g)
- 4.4 oz ground almonds (125 g)
For the glaze
- 1/2 cup + 1 tablespoon melted chocolate (100 g)
- 1 tablespoon cocoa powder (optional)
Instructions
1. In the bowl of a food processor, whip the butter until soft. Add the sugar, cinnamon, salt and egg, then whizz until the mixture whitens.
2. Stir in the chestnut purée and almonds.
3. Preheat oven to 350°F (180°C).
4. Form walnut-sized balls with wet hands (keep a bowl of water nearby) and place on a baking tray lined with baking paper, leaving plenty of space between them.
5. Bake for about 15 minutes.
6. Remove from oven and cool on a wire rack.
7. Using a pastry brush, spread the melted chocolate over the balls, then leave to harden. Sprinkle with cocoa powder if desired.
8. Refrigerate until ready to serve.
Tip: the cookies can be stored for around 2 weeks in the fridge, in a tightly-sealed tin.