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Chestnut Fingers

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  • 3/4 cup butter or margarine, softened
  • 1/4 cup granulated sugar
  • 1 egg yolk
  • 1/2 cup chestnut puree or canned chestnuts drained and pureed
  • 1/4 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 1 slightly beaten egg white
  • Granulated sugar
  • 1/2 cup semisweet chocolate pieces, melted


  1. In mixer bowl cream butter and 1/4 cup sugar. Add egg yolk and beat until light and fluffy.
  2. Beat in chestnut puree and vanilla extract.
  3. Stir together flour, salt and cinnamon; stir into creamed mixture.
  4. Using a scant tablespoon dough for each cookie, roll into 2 1/2 inch fingers. Dip one side of each finger in egg white, then in sugar. Place sugar side up on greased cookie sheet.
  5. Bake 350 degrees F for about 20 minutes.
  6. Remove from sheet; cool on rack.
  7. Dip one end of each cookie in melted chocolate (about 1 inch).
  8. Place on wax paper until set.

Makes 30 cookies.