Well the holidays are just around the corner and you have one week and one weekend left to get those Christmas cookies going! Lisa Ludwinski of “Funny Side Up” decided to stop by Hungry on Spreecast to spread the holiday cheer and give us some tips and tricks for Holiday Baking.
She just moved to Detroit and has started her very own baking business, Sister Pie, for people in the Detroit area. I, for one, can’t wait until she starts shipping because her recipes sound SERIOUS! And how couldn’t they be? She hails from Momofuku Milk Bar and a prestigious internship program in baking.
She’s got some amazing recipes like Pfeffernüsse, Russian Tea Cakes, and Biscotti, all fantastic homemade gift ideas. She was kind enough to share with us her recipe for Spiced Chestnut Cookies, which happen to be both dairy and gluten-free. Enjoy!
Spiced Chestnut Cookies (Gluten-Free)
- 300g chestnuts (roasted & peeled)
- 200g pecans or almonds (toasted & cooled)
- 200g sugar
- 1 tbsp honey
- 1 tsp vanilla
- 1 tsp allspice
- ½ cup egg whites (3.5oz)
- confectioner’s sugar, for dusting
Combine nuts in food processor with 100g of granulated sugar. Pulse until coarsely ground. Dump into mixing bowl and add honey, vanilla, and allspice. Slowly pour in egg white, mixing gently to combine. Add remaining 100g of sugar. Form dough into little balls, and roll in confectioner’s sugar. Bake at 350 for 12-15 minutes. Once cool enough to touch, roll again in confectioner’s sugar.