Chestnut Chocolate Italian Christmas Pillow Cookie

Name: Chestnut Chocolate Italian Christmas Pillow Cookie
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 25 to 30 half-moon 'cookies'
Cuisine: Italian
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

By Gina Lee
@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!

Rating:

★★★★★ 1 vote5

Comments:

1 Comment

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
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How to Make Chestnut Chocolate Italian Christmas Pillow Cookie

Step-by-Step

Center your oven rack in over and preheat to 425 degrees
Line a rimmed large cookie sheet with parchment paper
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.
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.
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.
Transfer to a rack and cool to room temperature. Dust with powdered sugar and serve.