Chestnut Cinnamon Cookies
- Total Time: 50 mins
- Yield: 38 1x
Description
Ground chestnuts and rice flour make these delicate, melt-in-your mouth cookies gluten-free.
Ingredients
- 500g chestnut, 3/4 cup when roasted, peeled and ground
- 1 cup (240 ml) rice flour
- 150g butter, at room temperature
- 1 egg yolk
- 1/2 tsp vanilla powder
- 1/2 tsp baking powder
- 1 cup (240 ml) powdered sugar
- 4 tbsp corn starch
- 1 tbsp cinnamon, for topping
Instructions
- Preheat oven at 200C.
- Cut a small X on each chestnut, wait them in cold water for 30 minutes and roast them for 20 minutes.
- Cool on a tray and peel. Put them into a food processor and grind well. Transfer into a large bowl.
- Add in all the other ingredients except cinnamon and mix with your hands until it doesn’t stick to your hand.
- Preheat oven at 170C.
- Line baking pans with parchment paper.
- Make balls from the batter as big as a tsp and place them on the parchment paper leaving 1/2 inch between each.
- Bake them for 17 minutes and cool them on a rack.
- Sift cinnamon powder on them when cold.
- Store these cookies in an airtight container for a week.
- Prep Time: 30 mins
- Cook Time: 20 mins
- Category: Dessert
- Cuisine: European
Nutrition
- Serving Size: 1 cookie
- Calories: 80
If You Liked This Recipe, You’ll Love These
- Cinnamon and Nectarine Crumble
- 14 Cinnamon Facts: History, Varieties, and Uses Around the World
- Strawberry Basil Window Cookies
- Cauliflower with Chimichurri and Tahini
Frequently Asked Questions
Why do you start the chestnuts by soaking them in cold water before roasting?
After scoring an X on each chestnut, the recipe has you soak them in cold water for 30 minutes before roasting at 200°C for 20 minutes. The soak softens the shell and inner skin, making them much easier to peel once cooled.
Why does this recipe use rice flour instead of all-purpose flour?
Rice flour combined with the ground chestnuts makes these cookies naturally gluten-free and gives them their characteristic delicate, melt-in-your-mouth texture that the recipe excerpt specifically calls out as a feature.
When should you dust the cinnamon on top — before or after baking?
The recipe instructs you to sift cinnamon over the cookies after they come out of the oven and have cooled on the rack. Applying it to cool cookies lets it sit as a dry, visible dusting rather than baking into the surface. 
Can I use vacuum packed chestnuts in this recipe?