Chop-chop-chop those chestnuts as fine as you can, then use an electric mixer to whip the butter and 1/2 cup powdered sugar. I’ve never had a chestnut but I’ve been eyeing them this year. Those cookies look divine…must try those asap. I see your recipe calls for rolling the balls in cinnamon sugar and then cooling completely. But there’s always mail-order and teh intarwebs. Thanks! This is why I shouldn’t bake when I haven’t gotten enough sleep. while the nuts had a crunch to them the first time i made the recipe, this time around, they blended in the with the dough a bit more, but they did not clump up as most had feared. *smug* From France. Are they soft inside? So we had hazelnuts roasted on an open fire. Or you should live in Japan — they put chestnuts in everything that’s a sweet it seems like — hellacious if you can’t stand the pasty taste. I’m intrigued to try to find them now. If you’ve got a winning batch (as I did), you get a little to snack on and everyone wins. Teresa, 199 – where did you learn the trick about cutting just the tip??!! It depends not only on the size of the nuts, but your taste about the finished product; do you like some crunch left, or do you want them roasted all the way to softness? Out of desperation, I got out my Dremel tool and put a small, 1/4 inch rotary blade on it. This year I used my serated bread knife to cut the flat side of the nut( which seemed to give me more control and held the nut better). I often see chesnuts in the grocery store, but I never know what to do with them; now I see I should make cookies. 1 cup (2 sticks or 8 ounces) unsalted butter, room temperature I wasn’t actually just hanging around here waiting! :-)) to discover that polenta- was was made from ground dried chestnuts for a thousand years or so before maize crossed the Atlantic. and I knew that if Google didn’t tell me, Deb would..Deb would have the answers. I’ve had less luck with those I bought at WF, but that was in previous years. I see the already peeled ones around a lot more than I used to. I grew up in Switzerland and I loved roasted Chestnuts in the fall and winter. Mmm, Marrons Glaces = heaven on earth. Forgot one thing: vacuum-packed chestnuts are quite dry, not so moist. Thanksgiving this year we got great ones, most came out whole – and I forgot to score before I boiled them! Magda. Add the chestnut spread and whisk until it is well combined. They seem so abstract when people sing about them…. Too many comments to read all of them so forgive me if I am repeating information already stated. Clément Faugier’s recipe for chestnut spread is exceptional for its inclusion of crushed pieces of candied chestnuts. I made the roasted chestnut cookies for my family’s “Dustball Throwdown” we’re having on Christmas Eve. I just began my evening ritual of roasted chestnuts as they have just appeared in our shops. I grew up in Italy, with my mom roasting them on the stove almost every night from October to January and sometimes making them steemed and peeled (my favorite way to eat them!). I’m not sure why chestnut creme hasn’t made its way to the US, since chestnut trees grow so abundantly here. Grind them until they are very well chopped, then add the softened butter, and pulse again until combined. Mmm, yummm. They also had jarred roasted and purees (I think both sweetened and not, but don’t hold me to it). Nancy- incidentally; I’ve got a couple of chestnut trees that ALWAYS have a very high percentage of “doubles” as we call them; 40% or so. Thanks again for a wonderful recipe adaptation and for loving fresh CHESTNUTS! I shouldn’t be. Normally, it’s your preference (though when not specified, people generally mean unsalted) but these cookies have so little sugar inside, salted might throw off the balance. Paula — Unsalted is the norm, I will edit that in. About two packages gave me one cup, and although the package said preservative-free I have my suspicions. I have never tried chestnuts before, but I love these cookies! I used this Chestnut Spread as the bottom layer in pumpkin (actually butternut squash) pies for Thanksgiving. (Please explain as I open up your latest recipe, how 126 people have already commented?) Alright already! I’m surprised at a few of the things you posted, about difficulty of finding ingredients. I just want to mention that I have often seen asian markets carry chestnuts. These were amazing – a huge xmas party hit. Deb, thanks so much for your reply about the butter in the roasted chestnut cookies. Haven’t tried it yet, but can’t imagine these ingredients adding up to be anything less than delicious! And instead of cutting an X for whole roasting I do a hemisphere cut, which gives me much better results in terms of A) not cutting off my fingers and B) excavating the chestnuts whole. Made a chestnut/Brussell sprout/cream dish for a pot luck last week with the peeled chestnuts which are vacuum packed in foil 4oz pkgs sold in Chinese markets, and the recipe called for breaking up the chestnuts by hand. Oh well. Can you tell us how it’s played? Except, I’ll never make them because they’re exceedingly fragile and time-consuming to make and were you to try, you’d quickly realize why it is de riguer to cough up five dollars for a single one at a candy shop. You can also get chestnuts with the skin removed (also boiled I think) from Asian grocery stores. Sounds like a yummy introduction to chestnuts. Also, I have been adjusting the chestnut to flour ratio, in an effort to make them even more nutty. Zingerman’s (the Deli in Ann Arbor, Michigan) offers marrons glace and candied chestnuts as a seasonal item. 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