Chestnut Coffee Shortbread Cookies
18Cookie Sandwiches
18Cookie Sandwiches
Chocolate Chestnut Spread
Coffee Shortbread Cookies
Chocolate Chestnut Spread
  1. Microwave the coconut cream in a bowl on HIGH for about 1 minute until it is warm. Then add in the salt, honey, milk chocolate and coffee and stir until the mixture becomes smooth – set this aside.
  2. Bring a medium pot of water to a boil
  3. Make a horizontal cut along the flat side of the chestnuts and place in the boiling water. Boil the chestnuts for approximately 20 minutes.
  4. Drain the water and peel away the hard shells and tough base from the chestnuts and place in a food processor.
  5. Add the coconut cream mixture to the processor as well as the vanilla extract and process the mixture until smooth.
  6. Scoop the mixture into a clean container and refrigerate. It will become more stiff as it cools so that it can be spread on to the cookies.
Coffee Shortbread Cookies
  1. Cream butter and powdered sugar together in a large bowl using a hand mixer on HIGH speed, until light and fluffy.
  2. Add the vanilla, salt and coffee and stir to incorporate.
  3. Slowly add in the flour and caramel pieces and mix on low speed until the dough comes together and is no longer sticky.
  4. Wrap the dough in plastic wrap and refrigerate for at least an hour.
  5. Preheat the oven to 350F and line a baking sheet with parchment paper.
  6. Roll the dough on a floured surface to approximately 1/8 “ thickness. Cut rounds with a 2 inch round cookie cutter and transfer to prepared tray.
  7. Sprinkle the cookies with granulated sugar. Bake for 12-14 minutes until set and the edges are lightly golden.
  8. Remove from oven and let cool for a few minutes until cool enough to handle. When ready to serve, spread or pipe 1-2 tsp chestnut butter on one cookie and sandwich it with another cookie. Serve immediately.
Recipe Notes

*For the coconut cream, we refrigerated a can of coconut milk with no stabilizers, and then scooped off the thickened cream that rose to the top.

Chestnut spread can be made ahead of time and be kept refrigerated until ready to use.

Cookies can also be made ahead and frozen for up to 3-4 weeks.