Description
Ground chestnuts and rice flour make these delicate, melt-in-your mouth cookies gluten-free.
Ingredients
Units
Scale
- 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