Chestnuts baking recipe. Cookies “Kyiv chestnuts. “Kyiv chestnuts”, recipe

“Chestnut” cookies are very tasty, tender and crumbly. There are a lot of options for its preparation and decoration. It can be made with white, dark or milk chocolate. Not only waffles are used as topping, but also coconut flakes. As for nuts, you can take any, as long as you like them.

Chestnut cookie recipe

Making such a sweet is quite simple, you just need to prepare the necessary ingredients. For the “Chestnuts” cookies we will need:

• Hard-boiled yolk - six pieces.
• Sugar - 150 grams.
• Butter - 100 grams.
• Margarine - 250 grams.
• Walnuts - one glass.
• Flour - two glasses.

To cover the Chestnut cookies with glaze, you need the following products:

• Cocoa - two tablespoons.
• Butter - 50 grams.
• Milk - one glass.
• Waffle crumbs - for sprinkling.

The recipe for making “Chestnuts” cookies is very simple, you need to follow these steps:

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1. Mix the yolks with margarine, butter and sugar into a homogeneous mass. After this, add flour and knead the dough.
2. Next, we form balls with a diameter of three centimeters. Place a walnut inside each cookie.
3. Preheat the oven to 180 degrees.
4. Cover the baking tray with baking paper and place the future “Chestnut” cookies at a distance of about two centimeters from each other. Bake for about half an hour.
5. Now let's make the glaze. Put the milk on the fire, add butter, sugar and cocoa. Cook everything over low heat for about seven minutes, stirring continuously.
6. Dip the finished cookies into the glaze and immediately into the wafer crumbs.

Preparation of "Chestnut" cookies:

Step 1: Prepare the base for the dough.

First we need to boil hard-boiled eggs. I agree, this is a little unusual for cookies, but this is the highlight of our cookies, they are magical! Separate the jelly from the whites and rub the yolks with slightly soft butter using a spoon or spatula. A little later, add sour cream, sugar and vanillin. Mix everything thoroughly until the mass becomes homogeneous and the sugar dissolves.

Step 2: Knead the dough.

We carefully add flour and baking powder to the resulting mass in small portions. Knead the dough thoroughly until it stops sticking to your hands. As soon as it stops, the dough is ready!

Step 3: Form the cakes.

Now we pinch off small pieces from the dough, so that the ball rolled out of these pieces is no larger than a walnut. We form a cake from the ball.

Step 4: Prepare the filling.

Now comes the fun part! I place shelled hazelnuts in the center of our flatbread. BUT! You can put any other! For example, peanuts or cashews are perfect, and if your imagination runs wild, you can add a piece of dried fruit.

Step 5: Forming.

Well, now we form a ball from our flat cake with dough, carefully, so that the nut is inside the dough. You can roll it between your palms to give the ball a more even surface. Now grease a baking tray with oil or line it with baking paper. Place our balls on a baking sheet, not too close to each other, so that they do not stick together while baking. We will bake at 180 degrees for 25 minutes.

Step 6: Cook the glaze.

While the cookies are ripening in the oven, we will prepare the glaze. To do this, take butter, sugar, cocoa and milk, mix them and bring to a boil. All this time, the glaze must be stirred continuously . As soon as the sugar is completely dissolved, our glaze will be ready. Remove it from the heat and let it cool a little.

Step 7: Prepare the breading.

Grind the remaining nuts using a blender or grater.

Step 8: Cover the cookies with frosting.

While the glaze is warm, dip our “chestnuts” into it one by one so that all the cookies are covered with chocolate. Remember : the glaze cools quickly!

Step 9: Cover with breading.

Glazed cookies should be thoroughly breaded. Here we dip it in nuts, but sometimes I make it with waffle crumbs. It turns out to be a completely different taste!

Step 10: Serve the cookies.

You can serve cookies with milk or hot tea and lemon. An unusual type of cookie will decorate your table and can serve as the main treat for dessert! Bon appetit!

Cookies with dried apricots

For such a sweetness, you can use any filling, let's put dried apricots. And knead a little different dough.

For the glaze:

Prepare “Chestnut” cookies as follows:

1. Grate the butter into the sifted flour and knead everything thoroughly, adding sugar.
2. Now add slaked soda and knead into a smooth dough. Wrap it in cling film and place it in the refrigerator for an hour.
3. Rinse the dried apricots and soak for half an hour in water to swell.
4. In a small bowl, combine milk, sugar, butter, cocoa and bring the mixture until thickened. Stir the glaze continuously and cook for about ten minutes.
5. Now make balls the size of a walnut from the dough and put dried apricots in the middle as a filling.
6. Place the buns on a baking sheet and put them in the freezer for a quarter of an hour to prevent them from flattening during baking.
7. Preheat the oven to 180 degrees and bake the cookies for half an hour.
8. Grate the cookies for topping, crush the nuts and combine everything together.
9. Dip the finished cookies into the icing and then into the cookie and nut mixture.

Cooking tip

At home, this recipe for Chestnut cookies complements the list of favorite desserts. It is prepared in the form of shortcrust pastry from margarine or butter. If you use margarine, then choose a special grade for baking. In cooking, fresh ingredients are the key to better results, so you shouldn’t turn a blind eye to frozen creamy ingredients or past their expiration date.

Before baking, the dough is placed in the refrigerator, and then beautiful balls with a secret are rolled out. This is the whole point - when you bite into a cookie, and there is a hidden walnut, candied fruit or dried fruit in it. Decoration is the final step; smoothing out unevenness, richness of the dessert, and originality depend on it. “Chestnut” cookies are decorated with chocolate glaze and wafer crumbs, which are made from any waffles.

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Preparation time: 1 hour 20 minutes.

Cooking time: 1 hour

Number of servings: 35 pcs.

Sour cream based dough

According to the following recipe, it is very easy to make “Chestnut” cookies at home. It is one of the most popular, because boiled condensed milk is used as a filling. And the dough turns out incredibly tasty.

Preparation:

1. Grate the egg yolks or mash them with a fork. Mix them thoroughly with softened butter.
2. Now add two types of sugar and sour cream. Beat everything with a mixer or whisk.
3. Now add sifted flour with baking powder to this mixture. Knead into a soft and smooth dough.
4. Next, pinch off a small piece, flatten it a little and place the boiled condensed milk in the center, pinch the edges and form a ball.
5. Place the finished cookies on a baking sheet and bake for about 20 minutes at 180 degrees.
6. Next, dip the cookies in the glaze and sprinkle with coconut.

Photo of “Chestnuts” cookies.

Shortbread cookies “Chestnuts” recipe with photo

Let's start with the preparatory work, namely, sift the flour and hard-boil 4 chicken eggs, peel them and remove the yolks. Take a container for kneading dough and grind the boiled yolks with sugar in it.

Then add softened margarine (it is best to leave margarine or butter in the room for a couple of hours, if time is running out, you can put it in a microwave oven or in a water bath for a minute at low temperature - the fat should only soften, and not melt completely ) and sour cream. Knead again with a spoon. All that remains is to add a little baking soda and flour. We need to achieve a dough that is not very stiff, so we add flour gradually, first it’s better to pour in a glass and a half. If everything was done correctly and you were lucky with the quality of the products, then the dough will not stick to your hands, and therefore, when working with it, you do not need to lubricate them with oil or flour. Pinch off a small piece and roll it between your palms until you get a flattened ball. The “balls” should be the size of a natural chestnut. Either grease the baking sheet with oil or cover it with parchment. The temperature required for baking our shortbread cookies is 220 degrees. The dough goes into the already preheated oven. The approximate cooking time is 30 - 35 minutes, it should turn golden. We take it out and let it stand for a while. While our preparations are cooling, we begin to prepare the glaze and crumbs. You can roll the cookies in grated waffles, coconut flakes, or crushed biscuits. If you happen to have a slightly dry bun left over, it is also suitable for sprinkling. You can take several baked preparations (which is what I did) and grind them in a blender. It’s delicious if you add chopped walnuts to the crumbs. Let's start making the glaze by mixing sugar and softened butter in a small saucepan.

Then add cocoa powder, mix again and pour milk and mix again.

Place on low heat and stir slowly for 5 minutes until the sugar dissolves. We should get a more liquid consistency than the glaze prepared for filling cakes (by the way, if you come across butter with palm oil and other modern additives, the glaze may not harden later). Let the glaze cool slightly so as not to burn your fingers. We send 3-4 pieces into it and cover them well with it. Take out one cookie (it’s better to use a fork).

And dip it in crumbs, which is easier to do with your hands.

Since the glaze has not yet hardened, it is better to place the cookies in one row on a flat dish, since if they are folded into a deep bowl in several rows, they may stick together. Leave on a flat plate until the glaze hardens.

The chestnut cookies are ready! Have a tea party, bon appetit!

I would like to remind you about the old Soviet recipe for homemade “Kyiv chestnuts” cookies. Remember those delicious fluffy brown hedgehogs in waffle crumbs?

I just finished frantically sculpting green plasticine trailers with my son in a race. Now we can switch gears a little.

The products for cooking are all simple and affordable, it’s not difficult to prepare, but the “Kiev Chestnuts” cookies can adequately decorate any holiday table and will be tastier and safer (especially when it comes to children) than all these unimaginable store-bought cakes made with improvers with artificial creams .

Cookies with crushed nuts

If you are a big fan of nuts, then this cooking option is just for you. Product set:

For the glaze:

The cooking algorithm is as follows:

1. Melt the margarine and cool.
2. Grate the yolks on a fine grater.
3. Crush the nuts into fine crumbs, but not into dust, so that the grains can be felt.
4. Add the yolk, nuts and margarine to the sifted flour and baking powder. Knead a smooth dough that does not stick to your hands and put it in the refrigerator for half an hour.
5. Preheat the oven to 180 degrees.
6. Line a baking sheet with parchment paper.
7. Roll the dough into walnut-sized balls and place on a baking sheet. Bake for 20 minutes until golden brown.
8. While the cookies are baking, make the icing. Melt the chocolate, previously broken into small pieces, in a water bath. When the sweetness has completely melted, remove from the stove and add butter. Mix everything.
9. Now dip the finished cookies into the glaze and roll them in waffles. Bon appetit.

Cooking Instructions

1 Prepare the ingredients for making no-bake Chestnut cookies. You will need: cookies, butter, honey, cocoa, powdered sugar, lemon juice, ground walnuts, vanilla extract. To fill the cross-section you will need: raisins and almonds, and for rolling and topping - crushed cookies.

Grind 2 220 g of cookies in a blender or with a rolling pin.

3 Mix the softened butter in a separate bowl with powdered sugar, vanilla extract, honey, cocoa and lemon juice. Mix each ingredient in turn. Pour the liquid part into the crushed cookies and mix thoroughly.

4 At the end, add chopped walnuts and mix thoroughly again.

5 Grind an additional 50 g of cookies for sprinkling and deboning. Form balls similar to chestnuts. Place an almond or raisin in the middle of each ball.

6 To form chestnuts, you need to squeeze each ball very tightly. Roll the cookies in shortbread crumbs.

7 Place the finished cookies in a convenient bowl and refrigerate for 2 hours. Store cookies in the refrigerator for no more than five days.

8 Ready-made “Chestnuts” cookies without baking.

Cookies "Chestnuts" without baking

IngredientsCooking Instructions

Cookie icing

You can use any glaze for this sweet dish. Here are a couple of simple recipes.

Recipe No. 1

We will need:

Preparation:

1. Heat the cream in a saucepan, but do not bring it to a boil. Add powder and let it dissolve.
2. Break the chocolate into small pieces and pour hot cream over it. Let it melt.
3. Drop the butter into the mixture and whisk.

Recipe No. 2

The algorithm is as follows:

1. Melt the chocolate in a water bath.
2. Pour condensed milk into the mixture and stir.

Good advice

To make your “Chestnuts” perfect, follow these simple tips:

The cookies are incredibly tasty, try making them and you will be satisfied.