“Chestnut” cookies: recipe with photo. Dear Me

“Chestnut” cookies are very tasty, tender and crumbly. There are a lot of options for its preparation and decoration. It can be made with white, dark or milk chocolate. Not only waffles are used as topping, but also coconut flakes. As for nuts, you can take any, as long as you like them.

Chestnut cookie recipe

Making such a sweet is quite simple, you just need to prepare the necessary ingredients. For the “Chestnuts” cookies we will need:

Hard-boiled yolk - six pieces.
Sugar - 150 grams.
Butter - 100 grams.
Margarine - 250 grams.
Walnuts - one glass.
Flour - two glasses.

To cover the Chestnut cookies with glaze, you need the following products:

Cocoa - two tablespoons.
Butter - 50 grams.
Milk - one glass.
Waffle crumbs - for sprinkling.

The recipe for making “Chestnuts” cookies is very simple, you need to follow these steps:

Mix the yolks with margarine, butter and sugar into a homogeneous mass. After this, add flour and knead the dough.
Next, we form balls with a diameter of three centimeters. Place a walnut inside each cookie.
Preheat the oven to 180 degrees.
Cover the baking tray with baking paper and place the future “Chestnut” cookies at a distance of about two centimeters from each other. Bake for about half an hour.
Now let's make the glaze. Put the milk on the fire, add butter, sugar and cocoa. Cook everything over low heat for about seven minutes, stirring continuously.
Dip the finished cookies into the glaze and immediately into the wafer crumbs.

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Cookies with dried apricots

For such a sweetness, you can use any filling, let's put dried apricots. And knead a little different dough.

Flour - one glass.
Butter - 120 grams.
Sugar - one glass.
Soda - half a teaspoon.
Apple cider vinegar - for extinguishing.
Dried apricots - for filling.
Cookie crumbs and any nuts for sprinkling.

For the glaze:

Milk and sugar - one glass each.
Butter - 50 grams.
Cocoa - three tablespoons.

Prepare “Chestnut” cookies as follows:

Grate the butter into the sifted flour and knead everything thoroughly, adding sugar.
Now add slaked soda and knead into a smooth dough. Wrap it in cling film and place it in the refrigerator for an hour.
Rinse the dried apricots and soak for half an hour in water to swell.
In a small bowl, combine milk, sugar, butter, cocoa and bring the mixture until thickened. Stir the glaze continuously and cook for about ten minutes.
Now make balls the size of a walnut from the dough and put dried apricots in the middle as a filling.
Place the buns on a baking sheet and put them in the freezer for a quarter of an hour to prevent them from flattening during baking.
Preheat the oven to 180 degrees and bake the cookies for half an hour.
Grate the cookies for topping, crush the nuts and combine everything together.
Dip the finished cookies into the icing and then into the cookie and nut mixture.

Sour cream based dough

According to the following recipe, it is very easy to make “Chestnut” cookies at home. It is one of the most popular, because boiled condensed milk is used as a filling. And the dough turns out incredibly tasty.

Butter - 200 grams.
Boiled yolks - six pieces.
Sour cream - three tablespoons.
Sugar - five tablespoons.
Vanilla sugar - two teaspoons.
Baking powder - one teaspoon.
Flour - 250 grams.
Boiled condensed milk - for filling.
Coconut flakes.
Glaze - for glazing. The preparation method and ingredients are indicated in the top two recipes.

Preparation:

Grate the egg yolks or mash them with a fork. Mix them thoroughly with softened butter.
Now add two types of sugar and sour cream. Beat everything with a mixer or whisk.
Now add sifted flour with baking powder to this mixture. Knead into a soft and smooth dough.
Next, pinch off a small piece, flatten it a little and place the boiled condensed milk in the center, pinch the edges and form a ball.
Place the finished cookies on a baking sheet and bake for about 20 minutes at 180 degrees.
Next, dip the cookies in the glaze and sprinkle with coconut.

Photo of “Chestnuts” cookies.

Preparing the dough

First you need to boil the eggs hard and grind the yolks with butter using a previously prepared spoon or spatula. Some time later, you need to add sour cream, vanillin, and sugar, stir everything thoroughly so that the resulting mass becomes completely homogeneous. Proteins that remain unused should not be thrown away - they can be stuffed with some kind of pate and served as a snack.
Now you need to add flour to this mass in small portions, as well as baking powder. You need to add flour until the dough stops sticking to your hands.
Then you need to form the dough into flat cakes. To do this, you need to pinch off a small piece from the total mass and roll it out. The result should be a cake no larger than a walnut.
You need to place a hazelnut or other nut in the center of the resulting cake; cashews and peanuts are suitable for this. After this, roll the dough into a ball so that this secret ingredient - a nut - is inside the dough itself. Then the balls can be placed in the oven. To do this, cover the baking tray with baking paper or grease it well with oil. Place the balls not too close to each other, so that they do not end up sticking together. Our dough should be baked for 25 minutes at 180 degrees.

Cookies with crushed nuts

If you are a big fan of nuts, then this cooking option is just for you. Product set:

Baking powder - 10 grams.
Flour - two glasses.
Cream margarine - 200 grams.
Boiled egg yolks - five pieces.
Any nuts - one glass (more is possible).

For the glaze:

Milk chocolate - 100 grams.
Butter - 20 grams.
Crumbs of nut wafers - for sprinkling.

The cooking algorithm is as follows:

Melt the margarine and cool.
Grate the yolks on a fine grater.
Crush the nuts into fine crumbs, but not into dust, so that the grains can be felt.
Add the yolk, nuts and margarine to the sifted flour and baking powder. Knead a smooth dough that does not stick to your hands and put it in the refrigerator for half an hour.
Preheat the oven to 180 degrees.
Line a baking sheet with parchment paper.
Roll the dough into walnut-sized balls and place on a baking sheet. Bake for 20 minutes until golden brown.
While the cookies are baking, make the icing. Melt the chocolate, previously broken into small pieces, in a water bath. When the sweetness has completely melted, remove from the stove and add butter. Mix everything.
Now dip the finished cookies into the glaze and roll them in waffles. Bon appetit.

RECIPES | Chestnut cakes

Very tender shortbread cakes according to grandma’s recipe, with a secret filling. They look like chestnuts. I prefer the version with boiled yolks, which give the shortbread dough more friability. You can make “chestnuts” together with your children.

1st option:

Melt the margarine. Add sour cream, soda, quenched with vinegar, and flour to the cooled margarine. Knead the dough.

Make small balls of the dough, about the size of a chestnut. Place raisins, nuts or cherries inside each one.

Bake the balls, dip in glaze and roll in grated waffles.

Glaze:

Mix cocoa with sugar, add milk, put on fire and bring to a boil.

2nd option:
(with boiled yolks)
Melt margarine.

Add sour cream, soda, mashed yolks and flour to the cooled margarine. Knead soft dough. (If you have not boiled eggs, but only yolks, it is best to rub them through a sieve).

Make balls the size of a walnut from the dough (put your choice of filling inside each ball - raisins, nuts, dried cherries, a piece of prunes or chocolate.)

Place the balls on a parchment-lined baking sheet.

Bake in an oven preheated to 180°C until golden brown (if the cakes are not sealed tightly, the chocolate may leak out during baking).

Carefully remove the baked chestnuts from the baking sheet with a spatula and cool on a wire rack.

Cream:

Mix sugar with cocoa, add butter. Melt and, stirring, cook for 5 minutes over low heat. Cool.

Grate the waffles ( I prefer to use unsweetened waffle cakes. You can grind them into crumbs with your hands

Grease each cake with chocolate cream, sprinkle with mashed wafers and place in the refrigerator.

If you decide to prepare the glaze according to option 1 of the recipe:

Cook 2 portions of glaze (in this case, the amount of sugar does not need to be doubled, but left the same). Pierce each cake with a toothpick, dip into hot chocolate glaze (be careful not to burn yourself. It is better not to use “child labor” in this “operation”)

and roll in waffle crumbs

In this case, the cakes do not need to be stored in the refrigerator.

"New Year's chestnuts"

— instead of glaze, poured melted chocolate, unsweetened waffles as “snow”.

“Kyiv chestnuts” with chocolate filling

The remaining boiled egg whites can be stuffed, and the raw ones can be used to make meringues or cakes for Kievsky.

Also - similar “Kiev chestnuts”.

Recipe collections:

Cookie icing

You can use any glaze for this sweet dish. Here are a couple of simple recipes.

Recipe No. 1

We will need:

Dark chocolate - 100 grams.
Butter - 40 grams.
Powdered sugar - 50 grams.
Cream 35% - 100 milliliters.

Preparation:

Heat the cream in a saucepan, but do not bring it to a boil. Add powder and let it dissolve.
Break the chocolate into small pieces and pour hot cream over it. Let it melt.
Drop the butter into the mixture and whisk.

Recipe No. 2

Any chocolate - 150 grams.
Condensed milk - 100 milliliters.

The algorithm is as follows:

Melt the chocolate in a water bath.
Pour condensed milk into the mixture and stir.

Chestnuts! chestnut dessert! – step-by-step recipe with photos

To prepare this dessert you need boiled chestnuts, or rather puree.

Cooking chestnuts.

Using a sharp knife, cut the skin of the chestnuts.

Place in a saucepan, fill with water, add plenty of coarse sea salt and add 2 - 3 bay leaves.

As soon as it boils, cook for 45-50 minutes.

Drain, return the sieve with chestnuts to the pan, cover with a lid and leave to cool. I keep it until I can pick it up.

We clean, remove the hard peel and thin brown skin.

If you don’t have ready-made candied chestnuts, set aside 5 whole ones.

Place the rest in a food processor and grind.

Prepare the chocolate in a “water bath”: put the chocolate in a small saucepan, put it in a saucepan with water of a larger diameter, so that the water does not touch the bottom of the upper saucepan.

While the chocolate is melting and the coffee is cooling, grind the butter and sugar. You need to try to grind as best as possible so that the sugar dissolves well.

Mix buttercream with chocolate, coffee, rum and chestnuts.

Mix well with a wooden spoon until smooth.

Take a cake pan and pour out the mixture.

Tap the mold on the table, twist clockwise and counterclockwise a couple of times so that the mass settles thoroughly.

Cover with cling film and put in the freezer. I always have it until the next day.

We make syrup from water and sugar.

Each of the set aside chestnuts is pricked with a toothpick and dropped into syrup.

Two hours before decorating, take the dessert out of the freezer and transfer it to the refrigerator.

To release from the mold, dip it in hot water for a few minutes - the butter and chocolate have melted and the cake has come out of the mold.

Sprinkle with cocoa powder. Decorate with whipped cream or cream (to suit your taste) and halves of candied chestnuts. I bought ready-made Marron glasse.

Since this is a cold dessert, it is best to keep it in the refrigerator.

That's all! Bon appetit from Nonna Pina!

Chestnuts taste a little sweet, one might say a little like frozen potatoes at first glance. Very tasty baked in the oven. In Italy there are many recipes with chestnuts. They used to call it “the bread of the poor.” There are two types of chestnuts - regular and marroni. I'm talking about edible. The usual ones are a little smaller in size and flatter. Marroni are larger and rounder and darker in color. These will be tastier and more aromatic. These are what syn. Ferrero buys for his sweets. In the area where I live there are a lot of chestnuts growing. Every year they hold a festival of chestnuts, the so-called SAGRY. In 2010, our chestnuts received the recognition “Castagne doc.” The Italians have a proverb “the taste of a chestnut dies with white wine.” What I mean is that chestnuts are especially tasty if washed down with red wine!