- 150 grams ground almonds
- 800 grams Chestnuts
- ½ Cinnamon stick
- 3 teaspoons grated Lemon peel
- 200 grams Powdered sugar
- 1 Egg yolk
- (Baking) tort wafer (in any size)
Cut the chestnut crosswise. Roast in a 220°C (approximately 425°F) oven for 25 minutes, or until they burst. Then peel thoroughly.
Place the chestnuts in a pan, cover with water, add cinnamon stick and lemon peel. Cover and simmer for 20 minutes. Remove cinnamon stick, drain and mash.
Puree the chestnuts with sugar and almonds. Combine the mixture in a pan over low heat and stir for 3 minutes. Cool slightly and stir in the egg yolks.
Evenly spread the mixture over the wafers. Dry several days.
For the icing, whip the egg whites until stiff. Gradually add powdered sugar and lemon juice. Stir until a spreadable icing forms. Coat the nougat with the glaze. Let dry for several hours. Store in an airtight container.