Yield: 18-20 petit cookies
Ingredients:
¾ cup chestnut flour* (Dowd & Rogers) 1 cup white rice flour ¼ cup organic cornstarch ¼ cup organic powdered sugar ⅛ teaspoon ground cardamom ¼ teaspoon baking powder 1 pinch salt ½ teaspoon vanilla extract ¾ cup vegan butter or refined coconut oil, softened at room temperature ¼ cup chestnut cream (Bonne Maman)
Instructions:
Arrange an oven rack in the the top third of the oven. Preheat oven to 350 °F. Cover a baking sheet with parchment paper. In a medium bowl, sift and mix chestnut flour, rice flour, cornstarch, sugar, cardamom, baking powder and salt together. Make a well in the center and add vanilla extract and butter. Using a rubber spatula or hands, begin to work the mixture. The mixture will be a bit crumbly at first, but gradually will form a soft dough. Using a measuring tablespoon, scoop dough and roll into a ball. Arrange on prepared sheet and repeat with remaining dough. Make sure you space cookies at least an inch apart on the baking sheet. To create in indentation, use the back of a ½ measuring teaspoon and gently press into the middle of each ball. Bake 16-18 minutes until bottoms are slightly golden, rotating sheet halfway through. Allow to cool on the baking sheet before transferring to a rack. Fill each indentation with chestnut cream, using ½ teaspoon.