Cookies, fruit, Gluten Free, Recipes, Vegan

[Vegan & Gluten Free] Chestnut & Cherry Pillows

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I absolutely love chestnuts in winter. They’re perfect in both sweet and savoury foods, and are synonymous with the holidays. Yesterday I paired them with a quick cherry jam, and they made just a perfectly sweet, tart, and tender cookie sandwich.

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I love this recipe because it’s incredibly simple and it’s just the perfect little holiday bite. The cherry filling also has a bit of vanilla bean and Grand Marnier, which gives it a bit more depth of flavour.

[Vegan & Gluten Free] Chestnut & Cherry Pillows

makes about 15 sandwiches

For chestnut cookies:

245 g chestnut paste

95 g almond flour

4 g xanthan gum

2 g salt

10 g granulated sugar, plus more for garnish

Preheat oven to 350F. In a bowl of a food processor, combine all ingredients and blitz just until all ingredients come together to form a paste. Scrape out dough onto a piece of parchment paper, then roll out dough between 2 sheets of parchment until dough is 1/8th of an inch thick. At this point you can refrigerate the dough until it is firm, or if you’re impatient like me, just carefully peel the top piece of parchment off and cut dough into 1″ squares.

Place cookies onto a parchment-lined sheet pan about an inch apart, then sprinkle lightly with granulated sugar. Bake for 8-9 minutes or until edges are golden brown. Let cool completely before filling.

For quick cherry “jam”:

260 g dried cherries

1 ea. vanilla bean, scraped

60 g Grand Marnier

60 g water

Combine all ingredients in a saucepan and bring to a boil over medium heat; be careful that the Grand Marnier doesn’t flame up (this happened the first time I made these haha). Discard vanilla bean and strain out excess liquid. Place cherries in the bowl of a food processor, and blitz until it forms a smooth paste. Cool completely. Spread or pipe filling onto half of the cookies and sandwich with the other half.

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