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Roasted Chestnuts
By Snejana Andreeva
on Nov 01, 2022, Updated Aug 22, 2024
Roasted Chestnuts are a staple in our home. We start baking chestnuts from the moment they hit the grocery store in late October, to the moment they leave the shelves. I can eat chestnuts every single day and they are one of my most favorite and nostalgic memories. In Bulgaria, you don’t even have to purchase chestnuts as the streets are FILLED with chestnut trees. These vivid childhood memories bring me so much joy, so I hope I can introduce you to one of the most nutritious and delicious nuts out there.
- Why You’ll Love Roasted Chestnuts
- How to Prepare
- Nonna’s Tip 🌰
- Variations and Substitutions for Roasted Chestnuts
- Similar Recipes
- Best Served With
- Common Questions
- Roasted Chestnuts Recipe
Why You’ll Love Roasted Chestnuts
Nothing smells as good 🌰 Roasted Chestnuts in the oven on a cold winter night. The aroma is earthy, nutty and nostalgic. Simple yet satisfying , this classic method for roasting chestnuts brings out the rich and sweet flavor of the nut, making them a perfect after-dinner snack or addition to a number of dishes, such as salads or even your 🦃 turkey stuffing. Chestnuts are also really nutritious and known to relieve digestive issues, improve brain function, boost the immune system, control blood pressure, improve heart health, and so much more. They are incredibly easy to make so be sure to give them a try!
How to Prepare
🔥 Preheat the oven to 350F (177C).
🌰 Take a chestnut cutter and place a chestnut right in the middle to cut. Make sure the chestnut is flat and the pointy part of the chestnut is facing you.
⏲️ Once they are all cut, place them on a baking sheet and bake for 30-35 minutes. Ours take 30 minutes but the time will depend on your oven.
🥣 Then take them out of the oven, place them in a bowl that is lined with a lint-free kitchen towel, and cover them.
😋 We usually let the Roasted Chestnuts rest for 5 minutes and then peel them while they are still warm.
Nonna’s Tip 🌰
Cutting the chestnuts before baking allows steam to escape during cooking, preventing them from bursting in the oven. It also makes peeling easier after roasting.
Variations and Substitutions for Roasted Chestnuts
- You are more than welcome to 🫧 boil the chestnuts as well but we personally like the taste of baked chestnuts more.
- Roasted Chestnuts over an open 🔥 fire are even better!
- You can absolutely use a 🔪 knife to cut the chestnuts as we have traditionally. It is much more time-consuming and please be very careful not to cut yourself.
Best Served With
- Roasted Chestnuts are sensational as an aperitivo or part of a Charcuterie Board .
- Use chopped 🌰 Roasted Chestnuts as an addition to a salad or traditional stuffing .
Common Questions
Cutting the chestnuts before baking allows steam to escape during cooking, preventing them from bursting in the oven. It also makes peeling easier after roasting.
The chestnut cutter is key, and it will save you lots of time and headaches. The cutter will ensure the chestnuts peel beautifully without the fur and make your life so much easier.
Yes, you can use a sharp knife to make an “X” on the flat side of the chestnut. Be careful when cutting, as chestnuts can be slippery.
The Roasted Chestnuts are done when the shells start to curl away from the cuts, and the chestnuts feel tender when pressed. If you’re unsure, you can remove one from the oven, let it cool slightly, and peel it to check the texture.
A New Recipe Card!!
- Check off each step in instructions!
- Add ingredients to your shopping list!
Video
Equipment
- ▢ Baking Sheet
- ▢ Nutcracker
Ingredients
- ▢ 1 cup raw chestnuts
Instructions
- ▢ Preheat the oven to 350F (177C).
- ▢ Take a chestnut cutter and place a chestnut right in the middle. Make sure the chestnut is flat and the pointy part of the chestnut is facing you.
- ▢ The thicker wider part of the chestnut should be facing the cutter part of the chestnut cutter. Once they are all cut, place them on a baking sheet and bake for 30-35 minutes.
- ▢ Ours take 30 minutes but the time will depend on your oven.
- ▢ We take them out of the oven, place them in a bowl that is lined with a lint-free kitchen towel, and cover them.
- ▢ We usually let them rest for 5 minutes and peel them while they are still warm.
My Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Roasted Chestnuts
Equipment
- Baking Sheet
- Nutcracker
Ingredients
- 1 cup raw chestnuts
Instructions
- Preheat the oven to 350F (177C).
- Take a chestnut cutter and place a chestnut right in the middle. Make sure the chestnut is flat and the pointy part of the chestnut is facing you.
- The thicker wider part of the chestnut should be facing the cutter part of the chestnut cutter. Once they are all cut, place them on a baking sheet and bake for 30-35 minutes.
- Ours take 30 minutes but the time will depend on your oven.
- We take them out of the oven, place them in a bowl that is lined with a lint-free kitchen towel, and cover them.
- We usually let them rest for 5 minutes and peel them while they are still warm.
Video
Nutrition
Roasted Chestnuts https://themodernnonna.com/roasted-chestnuts/ November 1, 2022
Home › Recipes › Cookies & Snacks
Lemon Cheesecake Thumbprint Cookies
By Snejana Andreeva
on Dec 15, 2022, Updated Nov 08, 2023
My lemon cheesecake thumbprint cookies melt in your mouth . This recipe is one of those recipes that you’ll need to triple, because it’s THAT good. 🍋Whether you’re a lemon lover or simply looking for a unique and delicious cookie, these Lemon Cheesecake Thumbprint Cookies are a must-try. They’re perfect for any occasion, from a casual afternoon tea to a fancy dessert spread.
- Why You’ll Love Lemon Cheesecake Thumbprint Cookies
- How to Prepare
- Nonna’s Tip 🍋
- Lemon Cheesecake Thumbprint Cookies Variations and Substitutions
- Other Holiday Recipes
- More Holiday Cookies
- Common Questions
- Lemon Cheesecake Thumbprint Cookies Recipe
Why You’ll Love Lemon Cheesecake Thumbprint Cookies
These lemon cheesecake thumbprint cookies are ideal for anyone who cannot tolerate 🥚 eggs as they are completely egg-free . The dough takes 5 minutes to whip up, so these cookies are easy enough for anyone who is not even a baker. They’re only 5 ingredients , which you probably already have on hand. I can honestly say that this is one of those cookie recipes that you cannot get enough of.
How to Prepare
🥣 Use a stand mixer with the paddle attachment or a hand-held mixer and bowl to cream butter and cream cheese for about 2 minutes until smooth.
🍋 Add sugar and lemon extract and mix until smooth . Then add flour, and mix until a sticky dough forms. Scrape down the sides to fully incorporate any remaining flour.
🧊 Cover the cookie dough with plastic wrap and refrigerate for one hour.
🥄 Remove dough from the refrigerator, use a small ice-cream scooper to portion the cookies, rolling each in a touch of flour to prevent sticking.
🍓 Place rolled cookies on a baking sheet lined with parchment paper . Flatten each with your thumb, creating an indent, and add a teaspoon of preferred jam/preserve to the center.
🔥 Preheat the oven to 350°F and bake the lemon cheesecake thumbprint cookies for 13-15 minutes or until the edges are light and golden brown .
❄️ Allow the cookies to cool completely and optionally dust with icing sugar. They can be stored at room temperature for up to a week.
Nonna’s Tip 🍋
You MUST refrigerate the cookie dough for at least one hour and you have to use a touch of flour to roll each one as they will stick.
Lemon Cheesecake Thumbprint Cookies Variations and Substitutions
- Try adding a decorative topping like chopped nuts or a sprinkle of coarse sugar for holiday decoration.
- I have not tried this recipe with gluten-free flour , but feel free to experiment with a gluten-free 1-1 replacement and let me know how it goes!
- Instead of lemon extract , you could try almond, vanilla, orange or another you have on hand.
- Feel free to experiment with different jams or preserves , for example, you could use strawberry, raspberry, apricot or even marmalade.
- You could try dairy-free or vegan alternatives to the butter and cream cheese if you or your guests have allergies.
Other Holiday Recipes
Antipasti Christmas Wreath
10 mins
Holiday Butter Board
20 mins
Holiday Candy Cane Prosecco
5 mins
Holiday Cheese Board
20 mins
More Holiday Cookies
Looking for an even fancier-looking cookie? Try my puff pastry cookies .
Easy Gingerbread Cookies
3 hrs 23 mins
Italian Amaretti Cookies
25 mins
3 Ingredient Sugar Cookies
20 mins
Shortbread Butter Cookies
27 mins
Common Questions
Feel free to use any jam or preserve you enjoy. I love fig or apricot but you are more than welcome to use any you have on hand.
The lemon extract is optional so don’t worry if you don’t have any on hand. You can also use pure vanilla extract, or almond extract, or leave them plain. Or, if you don’t have pure lemon extract, but still want the flavor, you can also use the zest of a lemon in the recipe.
You MUST refrigerate the cookie dough for at least one hour and you have to use a touch of flour to roll each one as they will stick.
Feel free to freeze the cookie dough tightly wrapped for up to 3 months. Thaw in the fridge and shape as usual.
The cream cheese and butter must be softened in order for the cookies to bake correctly.
You can use salted or unsalted butter. I have made them with both and both results are delicious.
While 1 cup of flour weighs 160g in my kitchen, it might weigh anywhere from 120 to 180g in your kitchen and there’s a few reasons for that. The weight of ingredients may vary due to the brand of ingredients, the brand and style (wet vs dry) of measuring cups and spoons, and the technique for measuring into cups: scooping and leveling versus spooning the ingredients into the cup measure. For best results, go by the weight listed in the recipe.
A New Recipe Card!!
- Check off each step in instructions!
- Add ingredients to your shopping list!
Video
Equipment
- ▢ Measuring Cups + Spoons
- ▢ Mixing Bowls
- ▢ Baking Sheet
- ▢ Parchment Paper
Ingredients
- ▢ ½ cup cream cheese , softened
- ▢ ½ cup white sugar
- ▢ 1 stick softened salted butter
- ▢ 1.5 teaspoons lemon extract , optional if you don’t have any on hand
- ▢ 1 ¼ cup all-purpose flour , + 2 extra tablespoons for rolling the balls
- ▢ 18 teaspoons jam , I used fig preserve
Instructions
- ▢ In a stand mixer using the paddle attachment, cream the butter and cream cheese together for about 2 minutes or until smooth. You can also use a hand-held mixer and a bowl as well.
- ▢ Once creamy, add the sugar and lemon extract and mix until smooth. Add in the flour and mix until a sticky dough forms. If there’s any flour on the sides, you can scrape it down and mix again until fully incorporated.
- ▢ Cover the cookie dough with plastic wrap and refrigerate for one hour. After an hour, take out the dough, remove the plastic and use a small ice-cream scooper to scoop out the cookies. I scoop each cookie, roll it in a touch of flour as it will stick to your hands if you don’t.
- ▢ Repeat this step for all 18 cookies. Place each rolled cookie onto a baking sheet lined with parchment paper. Press each one down with your thumb to make an indent. Add a teaspoon of any jam/preserve you like to the middle.
- ▢ Preheat the oven to 350F and bake until the edges are light and golden brown. This should take 13-15 minutes depending on the oven.
- ▢ Let them cool completely and optionally dust with icing sugar. These are perfectly stored at room-temp for up to a week.
My Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
