Christmas chestnut crescents: delicate, crumbly and full of chestnut flavor recept

Name: Christmas chestnut crescents: delicate, crumbly and full of chestnut flavor
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 40
Ingredients: 200 g all-purpose flour; 110 g vegetable margarine (or butter, if you want a stronger flavor); 200 g frozen chestnut purée (thawed, unsweetened); 40 g cane sugar; 20 g rum or rum flavoring; approx. 80 g dark chocolate

Easy to prepare
40 portions
30 minutes

Jan, 16. 12. 2025

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Chestnut crescents are one of those recipes you’ll love from the first try. It’s simple, quick and surprisingly tender cookies that contain no eggs and are great to work with. Chestnut purée gives the dough softness and a rich flavor, and the chocolate coating puts the finishing touch. If you’re looking for a simple but impressive Christmas recipe, this is the number-one choice.

For 40 portions

Ingredients

For the dough:

200 g all-purpose flour
110 g vegetable margarine (or butter, if you want a stronger flavor)
200 g frozen chestnut purée (thawed, unsweetened)
40 g cane sugar
20 g rum or rum flavoring

For decoration:

approx. 80 g dark chocolate

Preparation procedure

Prepare the base Into a bowl pour the all-purpose flour, add the margarine (or butter) and the cane sugar. Use your fingers or a whisk to create a loose crumb — similar to classic crescents or tarts.
Add the chestnut purée Knead the thawed chestnut purée briefly by hand so it softens, and add it to the bowl. Pour in the rum or rum essence.
Work the dough From the ingredients work a smooth, soft and pliable dough. The dough should not crumble and is not sticky — if it's too stiff, add a little rum; if it's too soft, sprinkle in a teaspoon of flour.
Shaping the crescents Separate small pieces of dough (about the size of a large hazelnut). Roll each piece into a thin log about 10 cm long and gently shape it into a crescent.
Transfer to a baking sheet Place the crescents on a baking sheet lined with parchment paper. Leave some space between the pieces — they will expand slightly.
Bake Bake in an oven preheated to 180 °C for approximately 10–12 minutes. The crescents should remain pale, only slightly golden at the edges. After baking, let them cool completely on the sheet — only then will they firm up.
Decorate with chocolate Melt the dark chocolate in a bain-marie. Drizzle the cooled crescents with chocolate or partially dip them. Let dry.

Quick facts

Servings: approx. 40 crescents

Preparation time: 20 minutes

Baking time: 10–12 minutes

Total time: 30–40 minutes

Conclusion

Chestnut crescents are the kind of cookies that surprise with both simplicity and taste. The dough is wonderfully tender, crumbly and, thanks to the chestnut purée, pronounced and aromatic. With a bit of chocolate the cookies gain a festive look and a wonderful flavor that will never go unnoticed on the Christmas table. If you want to try something different from classic Linzer or vanilla crescents, this recipe is ideal.