ISO: ISO Finnish FIngers? At least that's what it sounded like. A small

[dawnnys]

cookie (a butter cookie?), half of it dipped in melted chocolate.

A friend of a friend brought it to a buffet a couple of years ago, and would love to make it.

Thanks in advance.

 

[barbara-in-va]

Dawn, If no one else comes up with the recipe today, I will post it tonight....

I make these EVERY year without fail. They are one of my very favorite. I make two batches, one for me and one to share. If they are the ones I am thinking of they are Finiish Chestnut Fingers and use pureed chestnuts (I like the kind in the white can with green stripes. I tried a different brand this year and didn't like it quite as much.)

There is very little sugar in the cookies so I roll mine in the large decorator sugar crystals and then dip one end in chocolate (my preference is milk chocolate but most people seem to prefer dark chocolate.)

 

[barbara-in-va]

REC: Finnish Chestnut Fingers

Finnish Chestnut Fingers
Better Homes and Gardens Cookies for Christmas 1985

1 C flour
1/4 t salt
1/4 t cinnamon
6 T butter
1/4 C sugar
1 egg yolk
1/2 C chestnut puree
1/2 t vanilla
3 oz semisweet chocolate

Stir together flour, salt, and cinnamon. In a small mixer bowl beat butter till softened. Add sugar and beat til fluffy. Add egg yolk and beat well. Beat in chestnut puree and vanilla. Add flour mixture and beat till well mixed.

Using a scant T of dough for each cookie, shape into 2.5 x .5" fingers. Place on a greased cookie sheet. Sprinkle with additional sugar. Bake in a 350°F oven about 20 minutes or till done. Remove and cool.

Meanwhile, in a heavy small saucepan heat chocolate over low heat till melted, stirring constantly. When cookies are cool, dip one end of each in the melted chocolate. Place on waxed paper and cool till chocolate is set. Makes about 30.

Enjoy!

 

[dawnnys]

Thanks - but a question

What is "chestnut puree"? I have never heard of it... and do you know what it does for the cookie (lighten it, make it sweet, etc.)? If I can't find it, can I use almond paste with the same results?

Thanks for this!!

 

[barbara-in-va]

Dawn, chestnut puree is just that, chestnuts that have been pureed to a paste.

I don't believe it has any sugar in it so I don't know about subbing almond paste. The cookies are very mildly chestnut flavored and turn out a medium dark brown color. Here I can find the puree in just about any grocery, sometimes in the international section. It is in a tin can. If you can't find it I will be glad to send you some! Just let me know.

 

[dawnnys]

OK - thanks, I'll look for it next time I go to the store. Medium brown, you say? The

ones I saw/tasted weren't very brown, but maybe I am just not remembering accurately. Thanks again for the recipe.

 

[joe]

Dawn, avoid a mistake I've made and don't buy "Creme des Marrons," which is a very sweet

chestnut spread.

They're ususally side by side in the international or gourmet section.

 

[dawnnys]

Ok, Joe - thanks for the tip.