Chocolate Chestnut Finger Cookies
This recipe makes 36 servings
Nutritional Info |
|
|---|---|
| Per cookie: about | - |
| cal | 57 |
| pro | 1 g |
| total fat | 3 g |
| sat. fat | 2 g |
| carb | 7 g |
| fibre | 1 g |
| chol | 11 mg |
| sodium | 19 mg |
| % RDI: | - |
| calcium | 1 |
| iron | 3 |
| vit A | 2 |
| folate | 3 |
Canned chestnut pur?adds European chic to elegant finger cookies. If you want to freeze the fingers, do so before dipping them in chocolate.
Ingredients
- 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 tsp ground cinnamon
- Garnish:
- 2 oz bittersweet chocolate, melted
- 2 tbsp whole almonds, thinly sliced
Preparation
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.)
Source : Canadian Living Magazine: December 2005
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