Chestnut Chocolate Italian Christmas Pillow Cookie

Gina Lee

By
@Babooshka

I am not Italian, but my Italian mother-in-law used to make this every Christmas and it was to die for! I lost the recipe and then, courtesy of Giada De Laurentiis, it is a wonderful recipe found and being enjoyed again! Buon Natale!


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Comments:

Serves:

25 to 30 half-moon 'cookies'

Prep:

30 Min

Cook:

20 Min

Method:

Bake

Ingredients

1 Cup jar(s)
steamed or roasted chestnuts (not water chestnuts!)
pinch
kosher salt
2 Tbsp
amber rum
2 tsp
unsweetened cocoa powder
1/4 tsp
ground cinnamon
1/4 tsp
ground cloves
1/8 tsp
ground ginger (option)
1/4 c
mini semi-sweet chocolate chips
3-4
refrigerated pie crusts (room temperature)
1 large
beaten egg
powdered sugar for dusting
1/3 c
granulated sugar

Directions Step-By-Step

1
Center your oven rack in over and preheat to 425 degrees
Line a rimmed large cookie sheet with parchment paper
2
Place sugar, cocoa and chestnuts in food processor and blend until chestnuts are finely ground. Then add cinnamon, cloves ginger, and rum. Pulse until smooth, scraping down sides of processor as necessary. Add chocolate chips, and pulse until combined.
3
Unroll room temperature pie crusts on a work surface and, using a 3-inch round cutter, cut out 10 rounds from each crust. Work one pie crust at a time. Brush the pastry rounds with the beaten egg to cover.
4
Drop 1 generous teaspoon of the filling into the center of each round. Fold half of the dough over the filling and seal to make a half-circle shape. Brush the top of the half-circle closed dough with the beaten egg. Place on the prepared baking sheet and bake until golden brown and crisp, 15 to 17 minutes.
5
Transfer to a rack and cool to room temperature. Dust with powdered sugar and serve.

About this Recipe

Main Ingredient: Nuts
Regional Style: Italian
Other Tag: Heirloom