- chestnuts - 450 Grams
- butter - 1 cup
- of powdered sugar - 2 Cups
- vanilla extract - 2 teaspoons
- ground cinnamon - 1/4 teaspoons
- nutmeg - 1-2 pinch
- salt - 1/8 teaspoons
- flour - 2 Cups
1. Preheat the oven to 230 degrees. Make a cross-shaped incision at the top of each chestnut with a very sharp knife. Fry the chestnuts on a baking sheet for about 20-30 minutes, until a darker shade of brown. 2. Cool on a baking sheet and then clean. Do not worry if they break up. After the peeled chestnuts have completely cooled down, cut them into a large chopping board. 3. 1 cup of chopped chestnuts are chopped in a food processor, then add the softened butter and mix until homogeneous. Add 1/2 cup of powdered sugar, vanilla extract, 1/4 teaspoon of cinnamon, nutmeg, salt and flour and mix until a homogeneous dough is obtained. 4. Divide the dough in half, wrap each half in a plastic wrap and put in the refrigerator for at least 1 hour. Preheat the oven to 175 degrees. Beat the remaining 1 1/2 cups of powdered sugar and a few pinch of cinnamon in a small bowl. Set aside. From one half of the cooled dough to form balls, using for each ball about 1 tablespoon of dough. Lay the balls on parchment on a baking sheet at a distance of 1 cm from each other. Bake the cookies in the oven until golden-colored on the bottom and pale golden on top, about 14-17 minutes. Allow to cool for 5 minutes on a baking sheet. 5. Carefully roll in a mixture of cinnamon and sugar powder, so that it completely covers the biscuits. Put the cookies on the counter and allow to cool completely. Repeat with the remaining half of the test. 6. Before serving, the biscuits can be sprinkled with the remaining mixture of cinnamon and sugar powder. The cookie can be stored in a sealed container at room temperature for a week.
Servings: 10