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Delicate shortcrust pastry that melts in the mouth, sweet chocolate glaze, crunchy walnuts and crispy wafers – that’s what these chestnut-shaped cookies are made of. They taste heavenly delicious and are easy to make. You can find a detailed cookies “Chestnuts” recipe with exact quantities and step-by-step instructions below.
Why the name?
The Russian cookies “Chestnuts” got their name because of their appearance. The wafers in which they are rolled represent the prickly fruit shell. Then comes the chocolate glaze, which takes on the role of the hard shell.
This is an old recipe for homemade pastry. It is similar to the honey cake “Winnie-the-Pooh”, the Smetannik cake “Mishka na severe” and the cake “Damskiy kapriz”.
Filling alternatives
I filled the cookies “Chestnuts” with walnut kernels, similar to the walnut ghriba. Alternatively, you can use other nuts. Almonds and hazelnuts are perfect for this. Make sure you roast the nuts beforehand so that they develop their flavor.
You can also fill the cookies with dried fruits, such as dried apricots or prunes. Depending on the size of the fruits, you may need to halve or quarter it first.
The cookies “Chestnuts” also taste delicious with pickled cherries from a jar, similar to the coconut egg cookies. Drain the fruit thoroughly beforehand.
Roll in what?
This time I rolled the cookies “Chestnuts” in crispy vanilla flavored wafers. They were crumbled beforehand. Nut or chocolate flavored wafers are just as suitable. You can also use ice cream wafers.
The cookies also taste delicious if you roll them in roasted chopped nuts. These can be walnuts or other nuts.
You can also roll the cookies “Chestnuts” in desiccated coconut. The coconut flavor combines perfectly with the shortcrust pastry and the chocolate glaze.
These cookies are
- crumbly,
- fluffy,
- tender,
- incredibly delicious,
- aromatic,
- filled with walnuts,
- coated with chocolate glaze,
- with boiled egg yolks,
- in the shape of chestnuts,
- quick and easy to make,
- ideal for dessert with coffee, tea or as a snack between meals,
- perfect as Christmas cookies, just like the Scottish shortbread, Heidesand cookies and angel eyes cookies.
Easy cookies “Chestnuts” recipe
The cookies “Chestnuts” recipe, which you can find here at the end of the post in the recipe box, is very simple. The special feature of these cookies is that the dough is kneaded with hard boiled egg yolks.
Step 1:
For the shortcrust pastry, beat butter and sugar until creamy. Then add mashed hard boiled egg yolks and sour cream and mix together. Now add flour and baking powder and knead into a soft dough.
Form small balls from the dough, placing a quarter of a walnut kernel in the middle of each ball. Bake the cookies for about 15 minutes and then leave to cool.
Step 2:
For the chocolate glaze, heat the mixture of milk, butter, sugar and cocoa powder until it becomes homogeneous. Then bring to a boil briefly.
Step 3:
Now dip each shortcrust pastry cookie into the warm chocolate glaze and roll it in crumbled wafers immediately afterwards.
How to make cookies “Chestnuts”: tips and tricks
- The amount of flour specified in the recipe may vary. Only add as much flour to the liquid mixture in portions until you have a very soft dough. It should not be sticky, but also not dry.
- Knead the dough only briefly until it is just about a homogeneous consistency.
- Instead of walnuts, you can fill the cookies with other nuts, dried fruits or pickled cherries. Read more about this in the article above.
- Don’t bake the cookies for too long. They must not get too brown.
- Instead of wafers, you can roll the cookies in chopped nuts or desiccated coconut.
Cookies “Chestnuts” video recipe
You can find a short video for the cookies “Chestnuts” on my Youtube channel. There you can see exactly how to make them at home. If you don’t want to miss any more videos from me, please subscribe to my channel.
Did you make the cookies “Chestnuts” using this recipe? I look forward to your result, your star rating and your comment below on how they turned out and how they tasted.
Try these cookie recipes too:
- Nut rogaliki – walnut rugelach with addictive potential
- Tatar cookies “Barmak” – with walnut filling
- Suvorov cookies – Soviet recipe with the original filling
Cookies "Chestnuts"
Ingredients
for the dough
- 200 g butter room warm
- 6 hard-boiled egg yolks
- 100 g sour cream
- 100 g sugar
- approx. 360 g flour
- 12 g baking powder
- 1 pinch of ground vanilla bean
- 1 pinch of salt
for the filling
- approx. 35 g walnut kernels quartered roasted
for the chocolate glaze
- 100 g butter
- 150 g sugar
- 50 ml milk
- 30 g cocoa powder
for rolling
- approx. 250 g crispy wafers (e.g. ice cream waffles)
Instructions
Preparation of the dough
- Beat softened butter, sugar, vanilla and salt for approx. 5 minutes until light and creamy.
- Puree hard-boiled egg yolks.
- Add sour cream and the egg yolks to the butter sugar mixture and beat briefly to form a homogeneous, creamy mixture.
- Mix flour with baking powder.
- Add the flour mixture in portions to the egg yolk mixture and knead briefly to form a soft, non-sticky dough.
- Divide the dough into small pieces (30 g each in my case), flatten each piece of dough first, place a quarter of the walnut kernel in the middle and then shape the piece of dough into a ball.
- Place the walnut filled balls on a baking sheet lined with baking paper, spacing them slightly apart, and bake in a preheated oven at 356 °F (180 °C) for approx. 15 minutes.
- Leave the cookies to cool.
Preparation of the chocolate glaze
- Place milk, butter, sugar and cocoa powder in a small saucepan with a thick base and heat slowly while stirring until the butter and sugar have dissolved.
- Then bring the chocolate mixture to a boil briefly and remove from the heat.
Shaping the cookies "Chestnuts"
- Roughly crumble crispy wafers.
- Dip each shortcrust cookie into the warm chocolate glaze, allowing the excess glaze to run off briefly, and roll it in the crumbled wafers immediately afterwards.
Notes
- The amount of flour specified may vary. Only add as much flour to the liquid mixture in portions until you have a very soft dough. It should not be sticky, but also not dry.
- Knead the dough only briefly until it is just about a homogeneous consistency.
- Instead of walnuts, you can fill the cookies with other nuts, dried fruits or pickled cherries. Read more about this in the article above.
- Don't bake the cookies for too long. They must not get too brown.
- Instead of wafers, you can roll the cookies in chopped nuts or desiccated coconut.
- Note the detailed tips and tricks for making the cookies "Chestnuts" at the top of the article.
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