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Spicy Chestnut Nips!

Image by staceyjoy

with St Germain chocolate ganache! My entry into the 2011 Cookie Takedown! They came out really good for my first ever cookie recipe. The experience was super fun. I didn’t win any prizes, didn’t expect to, there are really serious cooks here, one person made cookies with duck fat!
Here’s the recipe:

Chestnut Nips: a winter cookie for Grownups

recipe by Staceyjoy Elkin, 2011

A subtle flavored thumbprint Cookie exploding with spicy rich nut essence, thanks to chestnut flour and almond meal, topped with a dollop of refreshing St. Germain {elderflower liqueur} dark chocolate ganache. Perfect with hot coffee or tea.

INGREDIENTS:

Cookie:

1 stick of very soft butter, unsalted

1/2 cup turbinado sugar

1 large egg

1/4 tspn smoked alderwood salt

1 1/2 cup chestnut flour

1/2 cup unbleached all purpose flour

1/2 cup almond meal, course ground

3/4 tspn ground cinnamon

1/4 tspn ground nutmeg

1/2 tspn Bourbon Vanilla Extract

1/4 cup maple syrup

Ganache:

1/2 cup +plus a little more chopped vanilla flavored dark chocolate

slightly more than 1/4 cup heavy cream

1/4 cup St. Germain elderflower liqueur

Make the ganache first, even the night before, as it needs to set before you can top the cookies with it.

Ganache:

Chop the chocolate into very small pieces, you can also roughly grate it, and put into a bowl. Heat the heavy cream over low heat until it starts to simmer, remove from heat. Pour the cream over the chocolate, and stir until the chocolate is totally melted. Add the St. Germain, and mix thoroughly. Don’t whip, just blend. Cover and place into the fridge until set, a few hours at least.

Cookie:

Add all dry ingredients into a large bowl, blend completely with a whisk. In a separate small bowl, blend together vanilla extract, maple syrup and egg. DO NOT WHIP, just blend gently. When blended, add to the dry ingredients, along with the stick of butter. I found the best way to blend the dough was with my hand, squeezing it until it makes a stiff dough.

Using a cookie baller {Martha Stewart makes a nice in one}, or roll with your hands 1" balls of dough, and place onto a buttered cookie sheet. Press an indentation into the balls with your finger to make a pocket for the ganache. You can place the cookies relatively close together, as they don’t spread.

Preheat the oven to 350, and then bake for 15 minutes, or until the bottoms are light brown, and the cookie still soft. They’ll solidify as they cool.

After the cookies cool completely, spoon a small amount of the ganache into the thumbprint. These cookies are great out of the oven, but even better the day after. Store in an airtight container. I have no idea how long they’ll last, we kept eating our test cookies within a day.

This recipe makes about 48 cookies.

Enjoy!