This cookie originates from the area of Abruzzo. It is filled with chestnuts, chocolate and rum and is so delicious. If you are looking for a delicious cookie that is different, then look no further! This is for sure to be a new family favorite.
A delicious chestnut cookie for the holiday season.
Course Dessert
Cuisine Italian
Keyword christmas cookies, cookies, tortelli cookies
Servings 48cookies
Ingredients
Dough
75gPotato Starch (1/4 cup + 2 1/2 tbsp)If you do not have potato starch, you can sub this ingredient with flour.
180gAP Unbleached Flour (1 1/2 cups)
75gConfectioners Sugar (1/2 cup + 1 1/2 tbsp)
1/4tspSalt
113gUnsalted Butter (1/2 cup)
1Large Egg
1tspVanilla Extract
5gBaking Powder (1 tsp)
Filling
155gBoiled Chestnuts (1 cup)
80gLight Brown Sugar (1/2 cup)
2tbspDark Rum
8gCocoa Powder (1 tbsp)
1tspVanilla Extract
1tspGround Cinnamon
1/4tspGround Cloves
50gChocolate chips (1/4 cup)
1Egg with a splash of water for egg wash
Instructions
Dough
Into the bowl of a food processor, add butter, flour, potato starch, salt, baking powder, and sugar. Pulse until you achieve a crumbly texture.
Add the egg and Vanilla extract and pulse until the dough begins to come together. Dump onto plastic wrap and wrap tightly. Place in the refrigerator for 30 mins to chill.
Filling
Into the bowl of a food processor, add the chestnuts, brown sugar, cinnamon, cloves, vanilla extract, cocoa powder, and rum. Pulse until a paste forms.
Assembling
Preheat the oven to 375℉.
Roll the dough out to 1/16" thick. Using a 3 in circular cookie cutter, cut rounds. Add a teaspoon of filling in the center. Egg wash the edges and fold the dough over the filling to create a half moon shape. Press the edges together and crimp with a fork.
Place on a parchment lined baking sheet. Brush with egg wash and bake at 375℉ for 18 mins or until slightly golden on the bottom.
Allow to cool completely and sprinkled with lots of powdered sugar.