Glazed Chocolate Chestnut Bars

For the bars, preheat oven to 220°C (approximately 425°F). Cut chestnuts crosswise and roast until they burst, about 25 minutes. Peel thoroughly.

Cover chestnuts with water in a pot. Add lemon peel and cinnamon stick to chestnuts and bring to a boil, then cover and simmer about 20 minutes. Drain chestnuts and remove cinnamon stick. Chop half of the chestnuts and puree the rest.

Combine chestnut puree with powdered sugar, cocoa powder and ground almonds and mix well. Stir egg yolk and chopped chestnuts into puree mixture.

Line baking pan with cookie wafers. Spread chestnut mixture over cookie wafers and smooth top with a moistened spoon. Bake 20-30 minutes in oven preheated to 160°C (approximately 325°F).

For the glaze, beat egg whites until stiff. Gradually add powdered sugar and lemon juice to egg whites and stir to a spreadable consistency. Spread glaze over bars and score lightly to mark pieces. Preheat oven to 100°C (approximately 210°F) . Place bars in oven with door slightly ajar to dry, about 2 hours. Oven temperature may be reduced to 80°C (approximately 175°F) if desired.