Chestnut Nougat

Chestnut Nougat
2 h.
2 d. 2 h.
Ready in


for 8 pieces
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)
For the topping
1 Egg white
200 grams Powdered sugar
2 teaspoons Lemon juice
print shopping list

Preparation steps

Step 1/5

Cut the chestnut crosswise. Roast in a  220°C (approximately 425°F) oven for 25 minutes, or until they burst. Then peel thoroughly.

Step 2/5

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.  

Step 3/5

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.

Step 4/5

Evenly spread the mixture over the wafers. Dry several days.

Step 5/5

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.