Week 47 | January 17, 2011
Whoops, I’m late posting this past week’s treat. Fresh chestnuts are still in the market. I usually skip grabbing a bag because they’re so much trouble to peel. But I always hesitate too – warm, roasted chestnuts straight from the oven is a joy I’m willing to dedicate a lot of time to occasionally.
These cookies have the best of chestnuts in them. They have the earthy, nutty flavor of roasted nuts in a chestnut-sized cookie. The recipe is nearly identical to Russian wedding cookies – butter, powdered sugar, ground nuts, and a touch of cinnamon, but chestnuts are moister than walnuts so the cookies are chewier.