The author of this recipe, Deb at the Smitten Kitchen, calls these treats "Roasted Chestnut Cookies." That name isn't a lie, but it downplays a critical ingredient: Butter. Lots of it. Two sticks, to be precise. Don't get me wrong, the chestnuts make the cookies sing--rich and sweet, it's worth the effort to roast your own--definitely take Deb's advice, however, and roast more than you think you need...rotten chestnuts are a fact of life, and the only way to know is to roast it and cut it open.
I packaged these up in long-forgotten treat bags for some friends--a three-mile run this afternoon is not nearly enough to counteract a whole batch, so, get them out of the kitchen--quick!
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"Rich and buttery. If you don't have almond extract, you can use 2 teaspoons of vanilla in its place. Any type of nuts can be used in place of the walnuts."
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