Canned chestnut pur?adds European chic to elegant finger cookies. If you want to freeze the fingers, do so before dipping them in chocolate.
- Portion size 36 servings
- Credits : Canadian Living Magazine: December 2005
- 1/2 cup chestnut puree
- 1/3 cup butter softened
- 1/4 cup granulated sugar
- 1 egg yolk
- 1 oz bittersweet chocolate melted
- 1 cup all-purpose flour
- 1/4 teaspoon ground cinnamon
- 2 oz bittersweet chocolate melted
- 2 tablespoons whole almonds thinly sliced
Line 2 rimless baking sheets with parchment paper; set aside.
In large bowl, beat together chestnut pur? butter and sugar until light and fluffy; beat in egg yolk and chocolate until combined.
In separate bowl, whisk flour with cinnamon; add to butter mixture, about one-third at a time, stirring to make smooth dough. Cover and refrigerate for 1 hour.
Using scant 1 tbsp (15 mL) for each, roll dough into 2-1/2-inch (6 cm) long fingers; place, about 1 inch (2.5 cm) apart, on prepared pans.
Bake in top and bottom thirds of 350°F (180°C) oven, rotating and switching pans halfway through, until firm and pale brown on bottoms, about 20 minutes. Let cool on pan on rack.
Garnish: Dip 1 end of each cookie in chocolate; place on parchment paper-lined baking sheet. Sprinkle with almonds; refrigerate until firm, about 30 minutes. (Make-ahead: Layer between waxed paper in airtight container and store for up to 1 week.)
Nutritional facts <b>Per cookie:</b> about
- Sodium 19 mg
- Protein 1 g
- Calories 57.0
- Total fat 3 g
- Cholesterol 11 mg
- Saturated fat 2 g
- Total carbohydrate 7 g
- Iron 3.0
- Folate 3.0
- Calcium 1.0
- Vitamin A 2.0