Monday, October 3, 2011

Cinnamon Chestnut Cookies

This cookie can be labour intensive baking process, if chestnut paste is prepared from the very beginning. For me this is always prerefed option, for people with less spare time chestnut paste can be purchased aswell. However I wont recommend replacing it, because the chestnut got unique, strong and nutty taste. Just perfect for dark autumn evenings with cup of tea.

Original recipe is by Anne L. Watson.

Chestnut Cinnamon cookies

chestnut paste

1140 g of chestnuts
480 g of caster sugar
240 g of water
10 g of vanilla (or vanilla paste)


225 g butter or margarine
1 large egg
160 g sweetened chestnutpaste
1 teaspoon of vanilla extracts
1 teaspoon cream
100 grams of sugar
1 / 8 teaspoon salt
1 teaspoon cinnamon
approximately 165 grams of wheat flour


Make sure you have few hours to waste, because only preparing chestnut paste will take time. Preparing cookies aswell will make this very long baking day. Here is original recipe with pictures about chestnut paste.

In case you worried about bit coarse pieces of chestnut within paste: dont worry. They will make nice kick with cookies, aslong they remain around 1-2 millimeters. 


Beat sugar and butter untill creamy. Add egg, cinnamon, salt, cream and vanilla paste or flavoring. Mix together and add chestnutpaste in small partions, mix again and add flours little by little. Allow to chill before baking. 


Dough is easy to shape with cookie stamp styled cookies, recipe like this should used only with small cookies. 
Bake in oven +175 C degrees about 15 minutes.