Chocolate Chestnut Finger Cookies Chocolate Chestnut Finger Cookies

Author: Canadian Living

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




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
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Baking & Desserts

Chocolate Chestnut Finger Cookies