Chocolate Chestnut Cookie
By Rebecca DeAngelis
Friulian treats are often stuffed breads like presnitz or gubana. But I found a little regional gem: a simple chocolate and chestnut cookie. It looks ordinary but surprises with the little bits of chestnut and melted chocolate. The cookie is so rich and moist that it almost tastes like a birthday cake condensed to bite size.
Preheat oven to 325F. Roughly chop chocolate and chestnuts and set aside. Cream the butter with sugar until it’s light and fluffy. Add the egg mix thoroughly. Then sift the flours, cocoa powder and baking powder and add them to the mixing bowl in three parts (mix on slow speed so that the dry ingredients don’t go everywhere). Add the salt, rum, chocolate and chestnuts last. Do not over mix. Wrap the dough and let chill for two hours or overnight.
Roll the dough into 2-3 ounce balls. I like to roll some in raw sugar for a little texture on top. Bake for 8-10 minutes.
Dust with powdered sugar or drizzle with melted chocolate for a fun finish.