Ingredients:

  • 1 cup (150g) chestnut flour
  • ½ cup (100g) unsalted butter, softened
  • ½ cup (100g) granulated sugar
  • 1 large egg yolk
  • 1 teaspoon pure vanilla extract
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • ½ cup (150g) fruit preserves or jam (e.g., raspberry, apricot, or strawberry)

Instructions:

  1. Preheat the oven to 350°F (175°C).
  2. Line a baking sheet with parchment paper or a silicone mat.
  3. In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
  4. Add the egg yolk and vanilla extract, mixing until combined.
  5. In a separate bowl, whisk together the chestnut flour, baking powder, and salt.
  6. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
  7. Wrap the dough in plastic wrap and refrigerate for 30 minutes.
  8. Once chilled, scoop small amounts of dough and roll into balls. Place them on the prepared baking sheet.
  9. Using your thumb or the back of a teaspoon, make an indent in the center of each ball.
  10. Spoon a small amount of jam into each indent.
  11. Bake in the preheated oven for 12-15 minutes or until the edges are lightly golden.
  12. Allow the cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.