Chestnut Tortelli Cookies
Authentic Italian chocolate chestnut tortelli cookies are delicious desserts and also perfect for Christmas cookie exchange recipes. The chestnut filling is really good, as are the dark chocolate and rum flavors.
Servings: 36 cookies
Equipment
- Sharp Knife or Grater
- Round Cookie Cutter 3-Inch
- Dumpling Press Bella, use this link: dumpling maker
Ingredients
- 10 Ounces chestnuts roasted, steamed or canned
- ½ Cup + 1 Tablespoon dark brown sugar packed
- 3 Tablespoons rum spiced or golden/dark
- 1 Tablespoon unsweetened cocoa powder
- 1 Tablespoon vanilla extract
- ½ Teaspoon ground cinnamon
- ¼ Teaspoon ground cloves
- ¼ Teaspoon salt
- 4 Ounces dark chocolate good quality
- 2 Boxes pie dough 14 Ounces each
- 1 egg
- 1 Tablespoon water
- powdered sugar for dusting
Instructions
- Preheat the oven to 400 degrees F, and line a cookie sheet with parchment paper.
- Place the chestnuts and dark brown sugar into a food processor and pulse until they are ground, scraping the edges as needed.
- Add the rum, cocoa powder, vanilla, cinnamon, clove, and salt. Pulse again until combined.
- Chop or grate the dark chocolate into tiny pieces, then add into the food processor. Pulse until the mixture is combined and fairly smooth (some bits and chunks are just fine).
- Lay out the pie dough and cut as many 3-inch circles out of each of the pie dough pieces as you can.
- In a small bowl whisk together the egg and water, this will be your egg wash.
- Take a circle of dough and place it onto a dumpling press (or on your work surface if you are not using a press). Brush the edges of the dough circle with the egg wash.
- Place a small amount of the filling in the center of the dough, then fold the press in half and squeeze gently to seal the dough. Place the cookie on a baking sheet lined with parchment. Continue this process until all of the dough has been used.
- Bake the cookies in the preheated oven for 10 to 15 minutes. The cookies will be golden only on some of the edges, but overall will still be pretty blonde.
- In a medium bowl put about 1 cup of powdered sugar. While the cookies are still hot, roll the cookies in the powdered sugar. Make sure the cookies are covered well, then place on a cooling rack to cool.
- Once cool, serve. Store the cookies in an airtight container.
Notes
Don’t overfill the cookies: A small amount of filling prevents the dough from bursting.
Seal tightly: Make sure edges are sealed well so the filling doesn’t leak out during baking.
Roll in sugar while warm: Powdered sugar sticks best when the cookies are still hot from the oven.
Let them cool completely: This helps the filling set and keeps the cookies crisp on the outside.
Seal tightly: Make sure edges are sealed well so the filling doesn’t leak out during baking.
Roll in sugar while warm: Powdered sugar sticks best when the cookies are still hot from the oven.
Let them cool completely: This helps the filling set and keeps the cookies crisp on the outside.
Nutrition
Calories: 52kcal | Carbohydrates: 8g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.5g | Trans Fat: 0.001g | Cholesterol: 5mg | Sodium: 20mg | Potassium: 69mg | Fiber: 0.4g | Sugar: 4g | Vitamin A: 10IU | Vitamin C: 3mg | Calcium: 8mg | Iron: 1mg
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