Just Like the Real Thing Chestnut Cookies

Name: Just Like the Real Thing Chestnut Cookies
Yield: 25 servings
Cuisine: American
Ingredients: 50 grams Unsalted butter (or margarine); 30 grams Powdered sugar (or regular sugar); 65 grams Candied chestnuts (store bought); 1 tsp Syrup from the candied chestnuts (or honey); 90 grams Cake flour; 10 grams Cocoa powder; 10 to 15 grams Poppy seeds; 1 Egg white

cookpad.japan @cookpad_jp

Perfect for the fall season.

Use the egg white as a glue to keep the poppy seeds from falling off. Recipe by Kanayan

Perfect for the fall season.

Use the egg white as a glue to keep the poppy seeds from falling off. Recipe by Kanayan

cookpad.japan @cookpad_jp

Perfect for the fall season.

Use the egg white as a glue to keep the poppy seeds from falling off. Recipe by Kanayan

Perfect for the fall season.

Use the egg white as a glue to keep the poppy seeds from falling off. Recipe by Kanayan

Saved

Ingredients

25 servings

50 gramsUnsalted butter (or margarine)
30 gramsPowdered sugar (or regular sugar)
65 gramsCandied chestnuts (store bought)
1 tspSyrup from the candied chestnuts (or honey)
90 gramsCake flour
10 gramsCocoa powder
10to 15 grams Poppy seeds
1Egg white

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Steps

1

Bring the butter to room temperature to soften. Drain and mash the chestnuts, then pass through a sieve to make a purée. Sift together the flour and cocoa powder. Preheat the oven to 340°F/170°C.
2

Add powdered sugar to the butter, and whip together with a whisk. Add the chestnut purée and chestnut syrup, then mix well. Add the dry ingredients and mix well with a spatula until the flour is fully incorporated.
3

Using 10 g of dough per cookie, roll into balls, then shape into chestnuts.
4

Brush the base of the cookies with a beaten egg white, then dip into the poppy seeds. Be careful not to add too many poppy seeds, or else they won't end up looking like real chestnuts. Bake in a preheated oven for 15 minutes.
5