roasted chestnut cookies
As if I needed any further evidence that I was meant to live in Paris, it is my firm belief (though based only in fantasy) that at any time of the year over there, I will have unfettered access to things made with chestnuts, one of my favorite foods that only get a lukewarm reception in this country. Sure, we roast them on “open fires” in December (in our smoking jackets, of course, while our dog brings us the evening paper) but the rest of the year, they’re relegated to nostalgia. Even in New York City, I rarely see such delights as , which I attempted to smuggle back into the country after our last trip, not realizing that airport security would consider it a liquid and force me to throw it away (I still get a little weepy when I remember this). And don’t even get me started on our woeful absence of marrons glace, or candied chestnuts. Okay, fine, get me started.
Estimated Nutrition (whole recipe, rough)
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Chestnut | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 pound chestnuts
- 1 cup (2 sticks or 8 ounces) unsalted butter, room temperature
- 2 cups powdered sugar
- 2 teaspoons vanilla extract
- 1/4 teaspoon ground cinnamon + additional for coating
- A few gratings of fresh nutmeg
- 1/8 teaspoon salt
- 2 cups all purpose flour