Tested till perfect Chocolate Chestnut Finger Cookies

Chocolate Chestnut Finger Cookies

Canned chestnut pur?adds European chic to elegant finger cookies. If you want to freeze the fingers, do so before dipping them in chocolate.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: December 2005

Recipe4 out of 5 based on 2 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 36


  • 1/2 cup 1/2cupchestnut puree
  • 1/3 cup 1/3cupbutter, softened
  • 1/4 cup 1/4cupgranulated sugar
  • 1 1egg yolkegg yolks
  • 1 oz 1ozbittersweet chocolate, melted
  • 1 cup 1cupall-purpose flour
  • 1/4 tsp 1/4tspground cinnamon


  • 2 oz 2ozbittersweet chocolate, melted
  • 2 tbsp 2tbspwhole almondwhole almonds, thinly sliced
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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 Information Per cookie: about

cal 57 pro 1g total fat 3g sat. fat 2g
carb 7g fibre 1g chol 11mg sodium 19mg

% RDI:

calcium 1 iron 3 vit A 2 folate 3
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