A cookie variety unique to the winter season that brings the sweet, earthy aroma of chestnut puree together with buttery dough. With its lightly moist texture dusted in powdered sugar, it adds a special flavor to tea tables on cold days.
Beat the butter with powdered sugar, then add the chestnut puree and vanilla, and mix.
Add the flour and mix without overworking, just enough to hold together.
Tear off small pieces of dough, roll them into balls, and arrange on the tray. Bake in a preheated oven until lightly colored.
While still warm, coat the cookies fresh out of the oven in powdered sugar.
Allergen: contains wheat (gluten) and dairy products. Important: Use unsweetened chestnut puree; ready-made sweetened chestnut paste will throw off the recipe's overall sugar balance.
If you're making your own chestnut puree, boil the chestnuts until thoroughly soft and strain them to achieve a smooth consistency.
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