Bring the butter to room temperature to soften. Drain and mash the chestnuts, then pass through a sieve to make a purée. Sift together the flour and cocoa powder. Preheat the oven to 340°F/170°C.
Add powdered sugar to the butter, and whip together with a whisk. Add the chestnut purée and chestnut syrup, then mix well. Add the dry ingredients and mix well with a spatula until the flour is fully incorporated.
Using 10 g of dough per cookie, roll into balls, then shape into chestnuts.
Brush the base of the cookies with a beaten egg white, then dip into the poppy seeds. Be careful not to add too many poppy seeds, or else they won't end up looking like real chestnuts. Bake in a preheated oven for 15 minutes.
Story Behind this Recipe
Perfect for the fall season.
Use the egg white as a glue to keep the poppy seeds from falling off.