I spent part of my Saturday happily processing expensive Japanese roasted chestnuts. It is really expensive, to me, but worth every single cent. How expensive? The damage was S$35 for a 550 grams packet of Japanese chestnuts from Osaka. I did get for free about 200 grams of smaller sweet Japanese chestnuts. The 550 grams packet was from a different variety. It was larger and tasted not as sweet. I asked the lady promoter was it because sugar was added to the smaller chestnuts when roasting? She replied: “No no, it’s a different tree”. Such a sweet lady. 🙂
For S$35, you can usually get 3kg of normal roasted chestnuts. My sister thought I am wasting good chestnuts by using them to bake. “Just pop them in your mouth and eat it!” was her comment.
Every bit of these chestnuts was precious, so I carefully pried everything from the shells, then used a new mini food processor and pulsed it to a fine texture. The processed chestnuts were then stored in a ziploc bag in the fridge. All the work was in preparation for this wonderful recipe I found here. The original recipe was from Smitten Kitchen.
I didn’t want to add cinnamon into the cookies, so I followed the recipe from Table for 2 or more. I used top flour instead of cake flour, added 1/2 tsp of pure vanilla extract to the creamed butter and sugar and 1/4 tsp of sea salt to the flour mixture. I ended up with only 73 small balls of chestnut cookies of around an inch diameter.