In any case, this was my FAVORITE Christmas cookie this year–thanks for sharing! Anyway, I would love to try these cookies and am wondering if anyone tried Michelle’s suggestion of using the pre-peeled vacuum-packed chestnuts. – 150g chopped chestnut meat A tip: chestnuts peel best when piping hot from the oven. It was so rich, golden and crispy; I knew I had to try making my version at home. Rebecca has it down with the chocolate too! I used to love this time of year in Paris (and other west European cities) when the street vendors selling roast chestnuts were seemingly everywhere…. So true – the French put chestnuts in Everything! I've been making these every year for my Christmas party and they are always a huge hit. But of course, I’m not sure if yours are totally dry…. Love love love this! My husband’s family lives there, and when we visit around this time, my first stop is for marron glaces. You should ask someone for these as a Christmas present! Thanks! Not sure why, but I do hope that you enjoy the cookies. Mix it into a savory sauce. I’m still going to give these cookies a try though. Each drink will be served in the 2020 Christmas cups, featuring festive colors and designs to get coffee drinkers in the holiday spirit. They dont have the best flavour. Not roast them long enough? Amazing. I’d love your thoughts on this. I’m confused…the picture shows the cookies with powdered sugar, but the explanation in the recipe mentions rolling the finished cookies in cinnamon and sugar…did you do both? WATCH OUR VIDEOS and try out our recipes! This cake is also extremely sweet like Mont-Blanc but it has more chestnut flavor because it’s basically chestnut spread cake. They remind me of giant dense chickpeas! I will post my results. Completely in love with this post! I live in a country where chestnuts, roasted chestnuts, chestnut paste, marron glacés abund and you can even buy peeled, boiled chestnuts at the supermarket and I still love them as much as you do. If you prepare one pound of chestnuts, why do you only use one cup in the recipe ? Absolutely delicious. Buying them in the street from the chestnut vendors, peeling them as I walk down the stairs to the crowded metro, my fingers getting slightly burned from the heat. Mexican wedding cookies have always been a favorite, and I’ve got big love for the chestnut, so after I roasted more than I could eat went recipe hunting. Is a little brown discoloration in a nut that otherwise looks okay considered rotten? After working on a play that involved cooking an actual five course meal I got to take home the leftover ingredients–including about 10 lbs of chestnuts. I just made two batches of these – one vegan, one not. I also found French Chestnut paste at Cost Plus. Required fields are marked *. And so good. Happy holidays, Deb! I share your adoration of chestnuts. :), I absolutely love chestnuts!! Want more tasty and festive holiday cookie recipes and tips? Your email address will not be published. Gradually add hot milk mixture into beaten egg chestnut mixture, but keep whisking while you are pouring the hot milk. And if they are good enough for Thomas Keller (French Laundry cookbook), they are good enough for me. These are lovely! And I love that you tried to smuggle in the paste! I’ve roasted them and made chestnut puree, which I have put into buttercream icing and then used to frost chocolate cake. (I am not making up the caramel part, am I?) And I cannot believe how amazing my whole house smelled while roasting the chestnuts! :-) I’m tickled to know the prep method extends to your part of Portugal; but I’m desperate to know what the “Bom dia Filipina” game is! I roasted them -not as good as the chestnuts in their skins but not too bad either. No more X. So good, but it’s seasonal, and I’m dreading the day I walk into the store and can’t find it! Deb, don’t know if you’ll even see this but you don’t mention in the roasted chestnut cookies recipe if the butter should be salted or unsalted, or if in this specific recipe it doesn’t matter. Do the chestnuts get hard after a few days? I really hate the peeling. You are officially my hero. What should I make if I actually do have a can of sweetened chestnut paste? I grew up with chestnut, cooked and eaten under any form and in almost any season. Try it as part of a pound cake, to fill truffles, or even just spread on toast as a sweet snack. They spread out a little more and are very crumbly, but very delicious. Chestnuts are indeed an ancient staple, everywhere they grow; chestnut flatbread is actually older than wheat; older than anything else except chickpea bread, according to the old Galloping Gourmet. Sharing it here in case others have some kind of hand/grip problem. Hi Deb, I was wondering if you think these would freeze ok once cooked, and whether you would coat them in the powdered sugar before or after freezing? Russian teacakes have always been my favorite Christmas cookie. Yvonne: :-) ~It’s worth it to have the (one-trick) chestnut knife. Chesnut spread makes a great topping for crêpes and waffles and a nice addition to yogurts and other desserts. Thanks for the recipe. They however did not manage to catch my jars of jam, which made it even more painful considering I might have gotten away with it. But I think I can adapt it with my favorite gluten-free flour and it will work because they don’t really rise. Mmm, chestnuts! The dough without the nuts makes a good pie crust too, and a nice crumbly topping. Hi Deb – I moved to Paris just over two years ago from Boston not really knowing what a chestnut was beyond the topic of Christmas Carols. Measure 1 cup of chopped chestnuts, and dump them in the bowl of a food processor. I think that’s pure snobbery and that they’re fabulous, but then I am rather biased. The reason I can’t remember the time is because we have gone to the jarred chestnuts- which are just fine for stuffing. Do you think the dough could be made, rolled into balls and frozen, then bake the frozen balls? First published December 7, 2010 on smittenkitchen.com |, http://projects.washingtonpost.com/recipes/2010/11/03/chestnut-chorizo-soup/, http://www.zingermans.com/Product.aspx?ProductID=P-MRN, http://lentilbreakdown.blogspot.com/2010/11/travel-bite-turkish-chestnut-vendors.html, http://www.flickr.com/photos/sarahbinnemans/sets/72157607496438121/with/3042659221/, http://www.williams-sonoma.com/products/chestnut-spread/?pkey=e%7Cchestnut%7C7%7Cbest%7C0%7C1%7C24%7C%7C4&cm_src=PRODUCTSEARCH, http://indigosugarspectrum.blogspot.com/2010/12/chestnut-cookies.html, http://www.dan-d-pak.com/product/product.php?product_id=164. Ouch. I’ll take a another commenters suggestion and soak them beforehand if I ever do these myself. Thank you SO much for sharing your story of Chestnut Paste vs Airport Security because I was going to take cookie dough to Texas for Christmas & bake there. Thanks for the great inspiration and love your writing style. (I love chestnuts too and love these kind of cookies!). 1 pound chestnuts The only deviation I made was to flatten them a bit into discs. These look so good, I will definitely try them out. Chestnuts, I crave them. Bake for 12-14 minutes until set and the edges are lightly golden. I’m going to have to try these. Oh these cookies are quite unique and very Christmassy. Here’s how; remove chestnuts after roasted from oven, then wrap tightly in a dish towel, let sit (this is the hardest part) for about 5 minutes then enjoy, the skins will come off cleanly and easily! Drop dough onto baking sheets lined with Silpats and roll into 1 1/4-inch balls, spacing about 2 inches apart. But the ones I had usually have pecans or walnuts which have a really different texture than the weird bean/chickpea texture (which I find completely creeepy) of roasted chestnuts. We bought the chestnuts, put them on a tray, and stuck them in the oven. You’ll have to forgive me because I only realized after the fact that I’ve already made a classic version of these on the site but that was, like, four years ago, which is more than a liftetime (if you’re the be-hatted Jacob Henry) and countless hours of lost sleep ago (if you’re his mama) and I cannot be expected to be clear on such ancient details. Bake for 12-14 minutes until set and the edges are lightly golden. After I realized that there were no gun shots happening in my neighborhood, I took them out. Still, they’re great, and my boyfriend loves them too! In Greece we make these with blanched almonds and lots of sheep’s milk butter for the holidays. NON-GMO No preservatives Gluten Free Vegetarian Kosher. 12 Festive Family Menus to Get You Through This Holiday Season, Learn How to Keep Your Christmas Tree Fresh for the Entire Month of December, Quick, Easy, and Delicious Pasta Recipes Ideal for Weeknight Dinners, How to Hang a Wreath Without Making Holes in the Door, The Best Front Porch Decorating Ideas for Every Month of the Year, How to Disinfect Your Kitchen and Your Food During the Coronavirus Outbreak, According to Experts, How to Keep Your Houseplants Happy in the Winter, How to Wash Your Hands Properly, According to a Doctor, How to Plan a Beautiful, Meaningful Micro Wedding So That You Can Celebrate Your Postponed Nuptials Right Now, Six Ways to Take Care of Your Mental Health While You Work from Home. From wikipedia “By 1940, mature American chestnut trees were virtually wiped out by the disease.”. Spread cream between two shells and stick them together. And ovens vary… Really, someone needs to take on the horrible task of testing and tasting, to be sure. I, too, am a chestnut…nut! Used in a variety of Italian, French, and Hungarian desserts, sweetened chestnut puree has a nutty, subtle flavor that levels up a range of desserts. Too many comments to read all of them so forgive me if I am repeating information already stated. @Philip Rutter: Thanks — and I love your voice. Those cookies look divine…must try those asap. You’re the only other person I know of who can wax rhapsodic about chestnuts, marrons glacées, brown butter, and caramel! Will definitely give that a try next time (and the chestnuts, too). Wow…I’m sold on this one, but may have to wait until next year simply to save my less chestnut-loving family from overload! I am on my way to attempting recipe 2 of many that I will make from Pierre Herme. Give this a try; it’s amazing. We first tried this nutty spread in France (it’s amazing on crepes), and promptly found a few cans at a local market to bring home with us. Amazingly I have two American chestnut trees in my yard. 2 cups all purpose flour. Mmmmm, Deb, we just made these with Pecans from the silver palate cookbook where they’re billed as “butterballs” although your version sounds DIVINE. I love chestnuts just as much as you do. in the U.S.), part of that has to do with the chestnut blight, which pretty much destroyed the American chestnut species in the 1920s-1940s. Just bought whole roasted and peeled chestnuts in 4 5oz packs (sold as a snack!) And the other day I saw multiple types of chestnut products in Kalustyan. Aww, I’m sorry to hear about the chestnut paste confiscation! There’s a whole description on our website, which is linked to below the video. Until last year, I had never tasted roasted chestnuts, but it was something I always wanted to try. Spread on toast, pancakes, crepes and sweet bread. @Allison: Where do you buy your chestnuts? Hi! Deb, Extra 1/4 C Sugar to flavor cooking water. (Roasters Chestnut streets), http://www.nuts.com/nuts/chestnuts/flour.html. ok, folks; here’s our updated, talking video for the new peeling method. One batch is made with ground pecans and almond extract. Anyway, I have to make these– they sound amazing. Add 1/2 cup of your powdered sugar, vanilla extract, 1/4 teaspoon cinnamon, nutmeg, salt and flour and pulse until an even dough is formed. Thank you, Deb! Is this normal? I’m making the brussels sprouts and chestnuts, but I had to post here, too, because I got exploding chestnuts. That is one of the many things I miss dearly every year still! Can’t wait to try some of these ideas. Preheat oven to 350 degrees. since the trees are coming back, so is our taste for them. I want to make it for Christmas.. Hi Deb! In my country roasted chestnuts are traditional winter food – absolutely essential to eat those in st Martin´s Day (11th November) and then throughout winter. Deb, you should move to the UK- they’re rolling in chestnuts. Thanks again. Preheat oven to 350. The almond extract is really tasty. More fool I. I always buy them at the Asian markets where they are dirt cheap compared to all the other American stores. delicious none the less. What did we do wrong? Must. I had never had a chestnut until I started dating my now husband, whose family makes chestnut stuffing at the holidays. Puree the best you can with that and add the 1/4 C brandy to further puree the chestnuts. Full recipe and photos: http://www.maangchi.com/recipe/yul-lan The Korean cookies are light, sweet, and delicious. I know it sounds funny and may even detract from the festive, holiday atmosphere associated with chestnuts, but my method really worked. Not. Having seen a number of recipes calling for chestnuts (which I love, but have never cooked with), I’m officially intrigued! I used a 6 oz package of shelled, cooked chestnuts. This contains the amazing chestnut flour macaroon!! Cough. But, yes, these were completely wonderful and everyone was way impressed. Your recipes introduce me to new things, or just make old favorites more delicious. I’ve been looking online for recipes and these are great ideas. If you can’t find them, ask management where they are. i very rarely eat chestnuts – in fact, only when my dad breaks them out and roasts them which happens every few years. but others looked just discolored. Can you tell us how it’s played? I need to see if one of my friends has chestnuts. Help them thrive even when the temperature drops. I was able to peel them fairly easily then. This couldn’t have come at a better time! Accordingly, when I saw this recipe in the Washington Post about a month ago, I just about fell out of my chair: http://projects.washingtonpost.com/recipes/2010/11/03/chestnut-chorizo-soup/ https://cookingontheweekends.com/how-to-make-chestnut-butter Recipe about 15 cookies prep time: 30 mins, cooking time: 15 mins, total time: 45 mins + 30 mins rest time . And now let me show you what happened the last time I tried to: And so, with only minimal regret, I’ve lowered the bar a bit and attempted to make a chestnut cookie for people with limited free time and, perhaps, imperfect chestnut peeling skills. Anything with Chestnut in it is ok with me. I didn’t feel like ruining my Sunday so I just bought packages of 99 cent peeled chestnuts at the market underneath the Manhattan Bridge. All can be made in 45 minutes or less. Teresa: I’m not wounded. My sugar always melts so much that the outside of the cookie gets really gooey and hard to pick up. Do you receive e-mail regarding recipes posted some time ago? Oh sorry….I just saw that it was addressed. i just laid out the chestnuts on a baking pan (because they were a bit damp) and roasted them at 400 degrees for about 10 minutes. Chill 6 to 8 hours. If you love the flavour of chestnut, then why not try out our Chestnut Cookies? Even in New York City, I rarely see such delights as chestnut paste, which I attempted to smuggle back into the country after our last trip, not realizing that airport security would consider it a liquid and force me to throw it away (I still get a little weepy when I remember this). And then the final blow (that landed our pound of chestnuts in the trash) was that when they were totally cooled to room temp they were ROCK HARD. Simply, YUM. Come visit and get yourself some marron sui (chestnut mousse), chestnut biscuits, chestnut stuffing, chestnut EVERYTHING. I used about 1 cup of the nuts – so a little more than called for (I had them chopped – so why not?!?). I just tried it with the La Forestere whole roasted chestnuts. Swirl into yogurts, ricotta, breakfast bowls or oatmeal. Liz D., I had a similar experience with home-roasted chestnuts — some were too hard to be usable, and the softer ones were very, very dry. My sister and I would devour them! I had a roasted chestnuts kitchen disaster a few years ago (my husband still teases about the burnt chestnuts smell that permeated our apartment for weeks), and I’ve been wary ever since. Save my name, email, and website in this browser for the next time I comment. i love chestnuts! Good ideas here. Teresa – My family is also from Portugal (Tras-Os-Montes) and that’s how we always cut our chestnuts! If you ask nicely, I’ll even give you the name :). It worked amazingly well and after a few nuts I learned how deep to push the blade into the shell so I did not scar the nut. SHORTBREAD COOKIES FILLED WITH A CHESTNUT AND CHOCOLATE SPREAD {vegan} by Marta Giaccone. Don’t you live in New York? Chestnut cake, gâteau à la crème de marrons recipe. I ran out of vanilla so I just added a lot of whiskey, like way too much whiskey. So, so good! I’ve never had a problem getting them out in one piece. Regarding the jarred, already-peeled chestnuts from Williams-Sonoma, I plan to use them, but will dry them first with a paper towel and then on a cookie sheet in the oven at a very low temp for awhile to remove additional moisture. We call them kourabiedes. https://www.pardonyourfrench.com/chestnut-cream-cake-gateau-ardechois Anyway, your recipe looks delightful! For my Italian Chestnut Tortelli Cookies, you will need whole roasted or cooked chestnuts. I think the texture was just fine, and would work with this cookie recipe by simply drying off the surface of the nuts. Such a delicious treat! 2 teaspoons vanilla extract Hope that helps. They are everyone’s favorite and our house has a permanent smokiness to it until they are no longer available. Anything that hints of Russian Teacake is Fan-tastic! YOUTUBE VIDEO; IMAGE . Scatter in some fennel seeds and a few good grinds of black pepper. Scant 1C (calls for 2C) Sugar If I have enough left from a soup recipe today, I may try another batch and let you know how the flavor changes. Cool cookies 5 minutes on baking sheet. Separate the eggs and whip the whites. https://www.thestar.com/.../16/chocolate_chestnut_thumbprint_cookies.html These are my favorite cookies to make with Nutella. These cookies remind me of these Greek/Russian cookies I normally make for the holidays although I am still debating whether or not I should add them to my Christmas goodie bags this year, what to do? :-). On low heat, cook for 1-2 minutes, until the puree thickens and holds to your spoon (it thickens fast!). I know some people like the soft, so I’m unsure from the comments which it’s likely to be. Bake until edges are golden and cookies are firm, about 12 minutes. Warm from the oven they taste like the middle of a really good, warm, french croissant – yum. These cookies can go from “holy buttery chestnuts!” into the dry territory with just a little overbaking. Hope that helps. Plus, we have the scoop on that "add corn syrup to the water" myth. Preheat oven to 350 degrees. Trader Joe’s is selling chestnuts by the bag full….so fantastic! I’ve always solved the problem by rolling them again a little later, which results in a scary amount of sugar-usage. Now I know I’ll have to choose cookies that I can bake at home which will keep a few days. Maggi — Are they vacuum packed? I’ve been on a chestnut kick lately so I’m sure to be making these soon. Nice with coffee or tea though. Thanks! Melt sugar and honey and add this syrup to the food processor. minced green onion. :). I definitely do not love many of their baked goods, but these are great. I bought a bag of chestnut flour to try to make chestnut macarons(not a success) could I use it in these do you think? thanks for sharing! Delicious roasted chestnuts and sweet Italian Vin Santo are a divine combination on a cold winter evening! Honestly, I have no idea what a chestnut even tastes like. I have a can of sweetened CHUNKY chestnut puree in my pantry. They are sold both peeled and with the skins intact, for those of you paranoid about how processing affects taste and texture. They are destined for chestnut lovers like us. Drain chestnuts, but save the cooking liquid. Any help is appreciated, thank you! However, my “pecan snowballs” didn’t stay in balls – they spread out a bit. :). The shells should be firm, yet soft enough to dig the tip of your fingernail into them. Maybe I didn’t do it right. The things you learn on the internets….. Out here in Portland the stores sell amazing raw chestnuts that come from a local farm. After I made these yesterday with some local organic chestnuts from Cohen Farm in Chatham County, NC I found a similar recipe that calls for browned butter and thought it might be interesting. In the bowl of an electric mixer fitted with paddle attachment, cream butter and sugar on medium until fluffy. No more sliced fingers. They have chestnut-flour crepes, chestnut jam, and chestnut anything really. I would assume yes…but I’m definitely no expert when it comes to baking :P What do you think? When you need a comforting meal but don't have a lot of time, whip up one of these fast pasta recipes. (scoop out one big chestnut and mash with a fork to test if done) We can also get them in most of the markets around the holidays. I’m doing one and a half cups of each, which seems to be the limit. I shouldn’t be. My host mother admitted to eating it out of the can with a spoon. Could you tell me why? When I was roasting the chestnuts, after only 10 minutes or so, they started exploding in my oven. Just throwing it out there for people like me – chestnut loving but lazy! I found them to be a little lacking in flavor and the resulting cookies pretty bland. Deb, re: NYC suppliers, I bought gorgeous fresh chestnuts at Manhattan Fruit Exchange (Chelsea Mkt) just the other week. Clément Faugier’s recipe for chestnut spread is exceptional for its inclusion of crushed pieces of candied chestnuts. The sight (and especially toasty aroma) of roasted chestnuts makes me think of visiting New York City at Christmas time, ice-skating at Rockefeller Center, seeing the Radio City Christmas Show, and watching snowflakes fall like magic from the bright city sky. You’re the ONLY person I’ve ever run into who knew that- and here I was thinking I’d thought it up myself… (snif snif). Butter, nuts, sugar and flour. Rest assured, I still have 10 (attached) fingers. makes them easy to peel and all the more delicious.. Love the photos with the step by step instructions. Perfect to warm up in the cold! I live in Portugal and chestnuts are on the menu all through Fall and Winter: eaten roasted or boiled, on their own or mixed in with other types of food :) Can I give you a suggestion? They were easy to smoosh in my fingers so I just did that. Post was not sent - check your email addresses! Chestnut Crème Brûlée is not your average crème brûlée recipe. Daily baking inspiration for the holidays and beyond! However, your dreams of unfettered access to chestnuts over here are not just a fantasy – this discovery (chestnut cream, chestnut cakes, chestnut ice cream) has been one of my favorites, although I’ve not tried to do them myself at home. And I love tea cake cookies. Cool on tray and then peel. Also, I have been adjusting the chestnut to flour ratio, in an effort to make them even more nutty. 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