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Chef’s Handyman delicious dessert tip! Cookies with sweet chestnut puree.
This dessert combines different flavors. The right finish for meals in autumn! Why not combine sweet, salty and zesty?
Autumn is the season of the sweet chestnut harvesting. Sweet chestnut trees do grow in the Italian part of Switzerland. It is a great pleasure for children to collect some of the sweet chestnuts. When our girl was a little child, she loved to be there as well. Back from the vacation, I had a lot to do with preparing chestnut jam.
Luckily, the chestnut puree can be bought as well.
Recipe for the cookie dessert with cream cheese and chestnut puree:
For the dough, beat butter (room temperature), egg, and sugar together until creamy. Fold in jeera seeds and a pinch of salt. Add flour and baking powder. Mix well. Wrap into plastic wrap. Cool in fridge for 30-45 minutes.
Prepare baking sheet with parchment paper or grease it. Roll dough out, approx. 3 mm or 0.1 inch. Bake at 190°C for 375°F for 10-12 minutes or until golden. When cookies still stick together, cut again. Cool on wire rack.
To make filling, place cream cheese in a bowl. Add lemon rind, cranberries, salt and black pepper. Combine all ingredients.
Place cookie rectangle on a plate. Apply cream cheese on top. Pile with another cookie
rectangle. Apply sweet chestnut puree with piping bag. Decorate with herbs.
Shopping list for 4 persons:
Dairy Products: 7 Oz. cream cheese, 6.5 Oz. butter
Spices: 2 pinches black pepper, 2 tbsp. jeera, 1 pinch salt
Baking Ingredients: 3.5 Oz. sugar, 1 tbsp. baking powder, 10 Oz. flour, 6.5 Oz.
sweet chestnut puree
Herbs: 1 bunch lemon balm
Fruits and Berries: 1 lemon, 2-3 tbsp. dried cranberries
Egg: 1
This and many other recipes will be published in the new Chef’s Handyman cookbook: Cookies and Spices.
