Roasted Chestnut & Fig Thumbprint Cookies Recipe on Food52

This buttery soft cookie has hints of cinnamon, sweet fig, and a subtle chestnut crunch!

Cookie, Chestnut

12/4/2021 5:00:00 PM

This buttery soft cookie has hints of cinnamon, sweet fig, and a subtle chestnut crunch!

A twist on the traditional thumbprint cookie and a play on the old 'chestnuts roasting on an open fire' vibe of the holiday season, this buttery soft cookie has hints of cinnamon, sweet fig, and a subtle chestnut crunch. It was once impossible to walk from one Manhattan street corner to the next without passing through the smoky billows of chestnuts roasting over open coals. Today the tradition is less common in the streets of New York but still present across the globe in Italy, across East Asia, and eternally memorialized in song. Without a local street vendor, chestnuts are an easy find in the autumn and winter seasons at the grocery store, usually pre-packaged and pre-roasted for cooking convenience. Their hard shells, once roasted or boiled, crack open to a soft and starchy nut that you can sink your teeth into like a boiled potato. Their flavor is mild and, if roasted over fire, a little smoky. In savory recipes, chestnuts are wonderful for thickening soups and stews. They add nuttiness to dressings, and are great for candying. In this recipe, the chestnut is pulsed into a coarse meal and replaces some of the flour, adding moisture to the delicate and buttery crumb. The remaining coarsely chopped chestnuts are rolled onto the exterior of the thumbprint cookie with the addition of sugar and warming cinnamon or cardamom to add a touch of spice and crunch as the cookies bake up and invite the scent of the season in.

In This RecipeDirectionsIn a medium bowl, whisk together the dry ingredients. Set aside.In a large bowl with a hand or stand mixer, cream the butter and sugar, 2 to 3 minutes, until the butter is lighter in color and texture.Mix in the egg and beat until just incorporated.

In a food processor, pulse the roasted chestnuts into a coarse grind; you should have about 1 cup ground chestnuts. Add to the cookie batter along with half of the dry mixture. Mix on low speed until just incorporated, then add the remaining flour and fold in until crumbly. Using clean hands, pull the dough into a smooth ball, wrap in plastic wrap, and refrigerate for at least 2 hours.

Read more: Food52 »

Here Weed Go! clips - Omny.fm

The Here Weed Go! podcast aims to educate the canna-curious, informing the unfamiliar about the culture surrounding cannabis, while still engaging the initiated with the latest news surrounding this exciting industry, all while fostering an atmosphere of inclusion and spotlighting those who have laid the groundwork for the cannabis community we know today. Read more >>

Rum Ball Cookies Recipe on Food52Rum balls remind me of a boozy chocolate baklava sans the pastry. One or two are probably enough, but I’ve been known to go through a whole handful in one sitting during the holidays. I prefer the texture of the vanilla/Nilla wafers to be as smooth as possible, with any crunch arising solely from the nuts. Don’t forget to mix the rum and honey together separately or else the honey won’t dissolve and the mixture might get unevenly sweet. I also like to add a little bit of cornstarch to the confectioners' sugar to reduce stickiness; this will vary with the humidity levels. Save those little bags of silica gel beads that show up in your dried food goods and reuse them when storing the rum balls. Love the 'no bake' idea of these!

Cauliflower au Vin Recipe on Food52

Latke Patacones Recipe on Food52This recipe is inspired by the crunchiness of patacones, a snack that I was introduced to during grad school in Costa Rica and widely enjoyed across Central and Latin America. For the latke mix, I am a strong advocate for using a box grater over a food processor (the sooner you learn that the secret ingredient to any latke is knuckle skin, the better). Serve with a healthy dollop of refried black beans, and drizzle some Cholula chipotle hot sauce on top to bring it all together.

Oatmeal CookiesThis is a no-nonsense oatmeal cookie recipe—no raisins, chocolate chips, or anything else to divert attention from the comforting classic.

A Vintage-Filled Home in Hong Kong, Dressed for the HolidaysFood52 Resident Mandy Lee didn't grow up celebrating the holiday season—but that hasn't stopped her from putting her unique spin on it.

Peanut Butter and Jelly Thumbprint Bars Are the Best of Both WorldsThe combo hits with a certain amount of nostalgia for anyone who grew up eating childhood’s greatest sandwich. Need these…

ground cardamom, cinnamon, or nutmeg In This Recipe Directions In a medium bowl, whisk together the dry ingredients. Set aside. In a large bowl with a hand or stand mixer, cream the butter and sugar, 2 to 3 minutes, until the butter is lighter in color and texture. Mix in the egg and beat until just incorporated. In a food processor, pulse the roasted chestnuts into a coarse grind; you should have about 1 cup ground chestnuts. Add to the cookie batter along with half of the dry mixture. Mix on low speed until just incorporated, then add the remaining flour and fold in until crumbly. Using clean hands, pull the dough into a smooth ball, wrap in plastic wrap, and refrigerate for at least 2 hours. Remove the cookie dough from the refrigerator and let rest for about 10 minutes. If making the optional chestnut crumble, pulse the remaining ½ cup of roasted chestnuts in a food processor until coarsely ground. In a small bowl, mix the chestnuts with sugar and cardamom. Heat the oven to 350°F. Using a tablespoon to assist, roll the dough into 1-inch balls. If using, roll half of the ball in the chestnut and sugar mixture and place coated side up on a cookie sheet lined with parchment paper, about 2 inches apart. Using the back of a measuring teaspoon or your thumb, gently press into the center of the ball without touching the cookie sheet. If the thumbprint causes any cracks, allow the dough 3 to 5 minutes to rest and try again. Repeat with the remaining dough and chestnut crumble. Fill each thumbprint with ½ teaspoon fig jam. Bake the cookies for 10 to 12 minutes, until pale golden at the edges and dry-looking. Allow the cookies to cool about 5 minutes before transferring to a wire rack to cool completely. Tags: