A few years ago, I learned about this interesting ingredient called Chestnut Spread or Creme de Marrons. It was actually an article by David Lebovitz describing the confection as having a “ruddy, nutty, almost roasted squash-like flavor” and “distinct toffee notes” that convinced me I just had to try it. So, when I came upon this chestnut spread, particularly the Clement Faugier brand, in a store - no doubt some Brooklyn foodie haven - I snatched some up.

But I had absolutely no plan for using it. The shelf stable canister weighing in at 500 grams with a pressure sealed lid was a bit intimidating to open. Once I opened this, what would I find? How much would I use and would I be able to manage the rest before it perished? What’s it good for? Will we just spread it on toast or do I need a recipe? So needless to say, that can hung out in my pantry for quite a bit, and even made a move from one kitchen to another in 2021.

Finally, I was compelled to open it, when in spring 2022, I had an intense hankering for peanut butter cookies. Problem was I didn’t have more than a teaspoon of peanut butter. And I didn’t have enough almond butter or any of my usual alternatives either. So, I held my breath and finally popped the top of this can of chestnut spread. It was not an immediate substitute for peanut butter but it is an absolute delight.

Chestnut spread is more of a confection than a nut butter. It is very sweet and almost taffy like. It’s reminiscent of marzipan, only a bit softer and with chestnuts instead of almonds. Still, I knew I could make this work into a creative take on a peanut butter cookie. As a starting point, I used my recipe for Chewy Peanut Butter Cookies.

Then I…

removed the white sugar entirely
reduced the amount of brown sugar
added a bit more flour
chilled the dough overnight before shaping and baking
increased the almond butter in subsequent recipe tests to cut the sweetness and add structure to the cookie

These adjustments paid off. These cookies are fantastic. They are chewy and moist and subtly sweet like snicker doodles, slightly nutty like a peanut butter cookie and have the elegance of a pignoli (pine nut) cookie. Add these to your holiday cookie baking.

Chewy Chestnut Cookies

yield: 2 dozen

What You Need:

½ cup unsalted butter, softened
½ cup natural almond butter
1 cup chestnut spread
1 ½ cup brown sugar (not packed)
3 large eggs, room temperature
2 teaspoons vanilla extract
2 ½ cups all purpose flour
1 ½ teaspoons baking soda
1 ¾ teaspoon fine sea salt

For shaping:

6 tablespoons granulated sugar

What You Do:

In a large bowl, combine butter, almond butter, chestnut spread and brown sugar. With an electric mixer on medium high speed, beat until light and fluffy, about 3-5 minutes.
Add eggs one at a time and beat until smooth. Add vanilla and beat until light and fluffy.
In a separate bowl, sift together the flour, baking soda, and salt.
Add the dry ingredients to the butter mixture. With a spatula, mix until just combined. Do not over mix.
Chill dough for at least 6 hours or overnight (recommended).
Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper or a silicone baking mat.
Put the granulated sugar in a shallow bowl. Using a spring loaded scoop, portion the dough. Gently roll the portioned dough into balls in the palms of your hands. Gently roll in the granulated sugar to coat. TIP: dampen your hands and the scoop before handling the dough to prevent sticking.
Arrange sugar coated dough on the prepared baking sheet, spaced out by about 1 inch. Bake at 350 for 11 minutes. The bottoms and edges should be a light golden brown and the centers should be puffed up, and set but soft.
Cool for 1-2 minutes on the baking sheet, then transfer cookies to a wire rack to continue cooling.