Chestnut Cookies

Good morning! Last week I was on german TV again with my vegan baking. Of course I dedicated the show to the christmas bakery. If you couldn't tune in, don't worry, here's the recipe. Have a lot of fun with the christmas bakery!

Makes 60 cookies.

150g spelt flour
150g chestnut flour
80g (1/3 cup) starch
100g (3/4 cup) powdered sugar
1/2tsp. galangal, grounded
1 vanilla bean
1/2tsp. cinnamon
1 dash of salt
dust from an orange
2tbsp. almond milk
200g (1 cup) vegan butter
40g almonds, blanched and grounded

For filling and decoration:
200g berry marmelade or 200g nougat creme
100g couverture chocolate
50g powdered sugar
spice flowers

In a mixing bowl mix spelt flour, chestnut flour and starch. Add powdered sugar then galangal, vanilla, cinnamon, salt and orange dust and mix together. Add almond milk and vegan butter and mix with a dough hook until you have a soft dough. Put the dough into clear film and put it in the fridge for at least 2 hours.

Preheat oven 180°C (356°F) upper-/lower heat. Draw 16 circles on 3 baking papers, so the cookies have the same size. Take 1/3 of the dough and use a baking grinder and form 60 circles. Roll the dough on a countertop with flour about 3mm thick and cut out 6cm circles. Bake the cookies with enough space on the sheet at 180°C (356°F) upper-/lower heat for about 10 minutes. Let the cookies cool off before you fill them.

Give each jelly and nougat creme on a teaspoon and put it on a cookie. Put a cookie circle on top and decorate with couvert chocolate, powdered sugar or spice flowers. Have lots of fun with baking and enjoy your first week of december!

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