Cookies "Chestnuts"
Delicate shortcrust pastry that melts in the mouth, sweet chocolate glaze, crunchy walnuts and crispy wafers – that's what the chestnut-shaped cookies are made of. They taste heavenly delicious and are easy to make. Use this recipe to make your own cookies "Chestnuts".
Servings 25 cookies
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.