Chestnut Bars
Ingredients
- For the topping
- 1 egg white
- 200 grams powdered sugar
- 2 tsps lemon juice
- For the chestnut bars
- 150 grams ground almonds
- 800 grams Chestnuts
- 3 tsps grated Lemon peel
- ½ Cinnamon stick
- 3 Tbsps cocoa powder
- 200 grams powdered sugar
- 1 egg yolk
- 4 Wafer rectangular (12.5 x 22 cm) (approximately 5 x 8 inches)
Preparation steps
For the chestnut bars: Cut an "X" into the round part of each chestnut and roast in a preheated oven at 220°C (approximately 425°F) for 25 minutes, until they open. Peel thoroughly.
Transfer the chestnuts to a pot and cover with water. Add the lemon zest and cinnamon stick and then bring to a boil. Reduce the heat, cover and simmer for about 20 minutes. Drain and remove the cinnamon stick. Coarsely chop 1/2 the chestnuts and purée the rest.
Mix the powdered sugar, cocoa powder and ground almonds into the chestnut purée. Stir over low heat for 3 minutes, let cool slightly and then stir in the egg yolk and chopped chestnuts.
Arrange the wafers on a large platter or baking sheet. Spread the chestnut mixture over top, smooth the surface and let dry for 2-3 days.
For the icing: Whip the egg white until stiff. Gradually beat in the powdered sugar and lemon juice until spreadable. Glaze the chestnut mixture then let dry for several hours. Cut into pieces and store in an airtight container.
