Chestnut-maple cookies

Ingredients for 4 servings:

• 75 g chestnuts, dried
• 150 g butter
• 220 ml maple syrup
• 1 egg(s)
• 200 g flour
• 50 g chestnut flour
• 2 tsp baking powder
• ½ tsp salt
• some sugar
• some sugar decoration

Instructions

Working time approx. 40 minutes; Rest time approx. 13 hours; Cooking/baking time approx. 40 minutes; Total time approx. 14 hours 20 minutes

not too sweet, but irresistible, approx. 48 cookies

Soak the dried chestnuts in cold water overnight. Drain the water and boil the chestnuts in fresh water for 20-25 minutes until almost tender. Weigh out 150g of cooked chestnuts and chop finely. Place the chopped chestnuts in a mixing bowl and mash them with a dough hook, if necessary. Melt the butter over very low heat. Mix the chestnut crumbs, butter, and maple syrup well. Beat in the egg with a whisk or in a dough mixer. Combine the chestnut flour, flour, baking powder, and salt and sift in portions. Mix everything well, cover, and refrigerate for at least 1 hour. Line baking sheets with baking paper. Preheat the oven to 180°C (convection oven off if possible). Using two teaspoons, place about 12 walnut-sized dollops onto the baking sheet. Leave enough space between them—the cookies will rise! Sprinkle the cookies with sugar and, if desired, sugar decorations. Bake in the center of the oven for about 12 minutes, until the edges are golden brown. While the cookies are baking, prepare the next baking sheet. Cool the cookies completely on a wire rack. The dough yields 4 baking sheets, totaling 48 cookies. Store in a tin with layers of (used) parchment paper between the cookies. Tip: The cookies taste best fresh! They are not suitable for long-term storage.