Kashtany biscuits are homemade baked goods loved by many. The delicacy turns out to be crumbly and just melts in your mouth. As a filling, you can use various nuts, sometimes they are combined with dried apricots or prunes. For sprinkling baked goods, both nuts and waffle chips or coconut flakes are used. Be sure that the "Chestnut" cookies made from boiled yolks will not stay on the platter for a long time!

I prepare products according to the list.

I carefully knead the boiled yolks with a fork, add butter at room temperature, grind the ingredients.

I add sour cream, vanilla and regular sugar.

Using a mixer, beat the ingredients.

Sift flour with baking powder into a bowl to the butter mass.

I knead a soft dough.

I pinch off a piece of dough the size of a walnut, flatten it, and place it in the center of the nut.

Then I pinch the edges and form a ball.

I spread the dough blanks on a baking sheet greased with vegetable oil. When baking, cookies increase in size, so it is necessary that the distance between the balls is at least 3-4 cm.

I bake cookies in an oven preheated to 180 degrees until light golden brown (about 20-25 minutes).

I dry the remaining nuts a little in the oven, let them cool, chop them.

I am preparing the icing. In a saucepan I combine butter, milk, cocoa powder, sugar.

Bring the frosting to a boil, reduce the heat to low. While stirring, I let the sugar dissolve.

Using a fork, I dip each cookie in the icing, then in the chopped nuts.

• Cooking time
• 60 Minutes

• Servings

If you are a lover of homemade baking, in particular, are not indifferent to cookies, then this homemade cookies on boiled yolks "Chestnuts" you will surely please with its taste. Delicate crumbly dough in tandem with chocolate and nuts is perfect as a dessert on a festive table or for homemade tea.

Ingredients for shortbread cookies:

Ingredients for the glaze:

Ingredients for filling and decoration of shortbread cookies:

Pour sugar into a deep bowl. Place the boiled egg yolks, separated from the whites.

Mash the yolks with sugar thoroughly with a fork. Then add sour cream. At this point in the dough, you can add more vanillin or vanilla sugar for extra flavor.

Stir with a spoon. Add melted margarine.

Pour vinegar into a teaspoon of baking soda.

Add to egg and sour cream mixture. Mix everything well again. Add wheat flour.

Knead the shortbread dough.

Unlike other types of shortcrust pastry, this dough does not need to be refrigerated in the refrigerator. Throw "drunk" cherries in a colander.

Sprinkle the table with flour. Roll out of the dough into small, even balls.

Press them down with your hands. Place a cherry in the center of each cake.

Roll the cookie cutters with your hands into a ball. Sprinkle a baking sheet with wheat flour. Invest Chestnuts biscuits... Preheat the oven to a temperature of 180C. Place the cookie sheet in the hot oven on the middle shelf.

Bake the liver on egg yolks until golden brown. It will take no more than 15 minutes for the cookies to become golden brown and remain soft and crumbly inside. Put the finished cookies in a bowl. While it cools down, you can start preparing the icing and sprinkles. Pour sugar and cocoa powder into a deep, preferably tin non-stick bowl.

Pour in milk. Mix all products. Place in a water bath. Cook, stirring occasionally, for about 5 minutes. Then add the diced butter.

You can also replace it with margarine, only in this case its amount should double. Bring the chocolate fudge to a boil.

Remove from stove.

Dip each ball on all sides in the ready-made, still warm chocolate icing. Place the cookie balls on a plate so that they do not touch each other.

Do not chop the walnut kernels too finely with a knife.

Roll the chocolate-glazed shortbread balls in the nut crumbs. If you don't have nuts on hand, you can use waffle chips or coconut flakes instead. Such biscuits "Chestnuts", a step-by-step recipe with a photo which we examined does not become hard even after 3-4 days. You can store it for more than a week in a plastic bag. Enjoy your meal. Try making shortcrust pastry bagels in jam as well.

Step 1: Prepare the base for the test.

First, we need to boil hard-boiled eggs. I agree, this is a bit 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 here. Mix everything thoroughly so that the mass becomes homogeneous and the sugar dissolves.

Step 2: Knead the dough.

In the resulting mass, we carefully add flour and baking powder 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 from these pieces is no larger than a walnut. We form a cake from a ball.

Step 4: Prepare the filling.

Now comes the fun part! I put a peeled hazelnut in the center of our cake. BUT! You can put any other! For example, peanuts or cashews are perfect, and if the fantasy is played out, then you can put a piece of dried fruit.

Step 5: Shaping.

Well, now we form a ball from our tortilla with dough, carefully, so that the nut is inside the dough. You can roll it between your palms to give the ball a smoother surface. Now grease a baking sheet with oil or cover with baking paper. Put 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 frosting.

While the cookies are ripe in the oven, we will prepare the icing. To do this, take butter, sugar, cocoa and milk, mix them and bring to a boil. All this time the frosting need to stir continuously... As soon as the sugar is completely dissolved, our icing is ready. Remove it from the heat and let it cool down a bit.

Step 7: Cooking the breading.

Grind the remaining nuts with a blender or grater.

Step 8: Cover the cookies with icing.

While the icing is warm, alternately dip our "chestnuts" in it so that all the cookies are covered with chocolate. Remember: the glaze cools down quickly!

Step 10: Serve the cookies.

You can serve cookies with milk or hot tea and lemon. The unusual type of cookies will brighten up your table and can serve as the main treat for dessert! Bon Appetit!

After making the cookies, the unused egg whites remain. They can be stuffed with some kind of pate and also served.

- "Chestnuts" are unpretentious in storage, do not deteriorate or dry out, making them easy to transport.

To prevent the icing from setting too quickly in the saucepan, you can periodically put it in the steam bath.

And one more wonderful one from our constant reader Tamara Chesnokova: “I have had the recipe for this cookie for a long time, but at first it seemed to me time consuming, and then I forgot about it. notebooks, I decided that this was a sign - I need to bake Chestnuts for the competition. It turned out that making these cookies is quite simple. I present the recipe in the original, in brackets - my changes-comments. "

Ingredients:

200 g butter or margarine;

6 boiled yolks;

3 tbsp. l. sour cream;

5 tbsp. l. Sahara;

2 tsp vanilla sugar;

2 tsp baking powder or 1 tsp. soda;

200-250 g of flour (this is about 1.5 cups; and I added 2.5 cups of flour);

100-150 g of hazelnuts;

50 g butter;

5 tbsp. l. milk;

3 tbsp. l. cocoa;

200 g of sugar.

From the specified number of ingredients, 40 pieces are obtained.

Grind boiled yolks with butter.

Add sour cream, stir.

Add sugar and vanilla sugar and stir.

Add baking powder and flour, knead the dough.

Form small cakes from the dough.

Put a nut in the center of each flat cake (I cooked the nuts in boiling water for 2 minutes, then peeled off the brown skin).

Form a ball about the size of a walnut.

Grease a baking sheet with oil or cover with baking paper, put the balls, put in the oven.

Bake at 180 degrees for 20-25 minutes (baked for 30 minutes).

Boil the glaze.

To do this, bring butter, sugar, cocoa and milk to a boil and boil until the sugar is completely dissolved.

Chop the remaining nuts.

Dip the finished cookies in warm glaze (dipped only the upper part of the liverworts, maybe that's why about a third of the glaze remained).

Then roll in nuts. You can also roll the cookies in waffle chips or coconut flakes (used coconut flakes).

The cookies turned out to be tasty and effective! I will do more!

The packaging idea is simple - candy. The wrapper was made of packaging cellophane for flowers, the backing was made of white cardboard, and it was tied and fastened with satin ribbons.