Chocolate Chestnut Finger Cookies
Canned chestnut purée adds European chic to elegant finger cookies. If you want to freeze the fingers, do so before dipping them in chocolate.
Servings: 36
Ingredients:
| 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% |
-
1/2 cup (125 mL) chestnut purée
1/3 cup (75 mL) butter, softened
1/4 cup (50 mL) granulated sugar
1 egg yolk
1 oz (30 g) bittersweet chocolate, melted
1 cup (250 mL) all-purpose flour
1/4 tsp (1 mL) ground cinnamon
garnish:
2 oz (60 g) bittersweet chocolate, melted
2 tbsp (25 mL) whole almonds, thinly sliced
Preparation:
Line 2 rimless baking sheets with parchment paper; set aside.
In large bowl, beat together chestnut purée, 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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