Chestnut Cookie with Buttered Apples

I like this cookie because although it posesses a sophisticated air, what with golden, glistening apples nestled cozily on a tender cookie, it's very straightforward to put together: flatten out some Chestnut Purée and lay on some sweet and buttery apple wedges that have been cooked in a skillet.  I had the idea for the apples because there's a certain je ne sais quoi about chestnuts that causes them to go so beautifully with apples, cinnamon, and nutmeg; when I eat the chestnut puree I feel like I'm eating the beginning stage of an oatmeal cookie or tarte tatin.  If this doesn't make sense, try it and then you'll see what I mean.

I think this would go wonderfully with some fresh or canned whipped cream.  Next time I make these, I'm going to whip some cream with a pinch of cinnamon and allspice to add some extra punch.

Chestnut Cookies with Buttered Apples - makes 4 cookies

1 large apple, peeled, cored, and cut into 8-10 wedges

1/3-cup sugar

3 tbsp butter

1 recipe chestnut purée

Preheat the oven to 375 degrees.

1.  In a small skillet, melt the butter.  Once melted, add the sugar and stir until just starting to combine.  At this point lay the apples in the skillet so they are wedged close together but aren't overlapping. 

2.  Cook the apples over medium heat until the syrup is dark brown and very thick, about 40 minutes, turning the apple wedges once halfway through cooking.

3.  Meanwhile, divide the chestnut puree into four balls, and flatten them out to form cookies of about 2-inch diameter.  Spread cookies out on a lined and greased baking dish; once apples are ready, arrange them on top of the cookies so that they slightly overlap (see top photo). If there is any syrup remaining in the skillet, pour it evenly over the apples.

4.  Bake until apples have turned golden brown and slightly crsip, about 30 minutes.  Remove from oven and do not remove from baking sheet until cookies have cooled completely and have become more firm, about 30-40 minutes.