Roasted Chestnut Fig Thumbprint Cookies
Ingredients
- For the Cookies
- 2 cups (235 grams) all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 1 1/2 sticks (¾ cup/170 grams) unsalted butter, at room temperature
- 1/2 cup (100 grams) granulated sugar
- 1 large egg
- 1 cup (100 grams) peeled and roasted chestnuts (pre-roasted from the grocery store is just fine)
- 1/4 cup (100 grams) of fig jam
- For the Chestnut Crumble (optional)
- 1/2 cup (50 grams) peeled and roasted chestnuts
- 1 teaspoon granulated sugar
- 1/4 teaspoon ground cardamom, cinnamon, or nutmeg
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