Chestnut Cookies

If you have multiple trays, prepare the second tray only shortly before baking so the dough slices don't get too warm.

The butter should be truly soft but not melted - this keeps the mixture especially creamy.

Bring the chestnut purée briefly to room temperature so it's easier to work into the batter.

Mixing them helps distribute the baking powder and cinnamon evenly so the cookies rise uniformly.

Knead only until the dough just comes together - this keeps the cookies tender.

For particularly even slices, wrap the dough log in cling film and chill for 10–15 minutes before slicing.

The cookies spread slightly - a little space ensures nice round shapes.

Bake on the lighter side: Because of the chestnut purée they dry out quickly if they get too dark.

They are still soft when warm - only after cooling do they reach their final texture.