Eskastanien Confection

Ingredients

• 1 kg chestnuts
• 100 g liquid honey
• 150 g palm sugar
• 1 tbsp rum
• 2 tsp ground cinnamon
• chestnut flour (for working)

Instructions

1. 1.

   Score the shells of the chestnuts and boil them in water for about 30 minutes until soft. Drain, cool, and peel thoroughly. Pulse finely in a blender and combine with honey, 120 g palm sugar, rum, and 1 tsp cinnamon in a bowl. Knead into a firm, well-formed dough.

2. 2.

   On a floured surface roll the dough to 1–1.5 cm thickness and cut out circles about 3 cm in diameter. Place on parchment-lined baking sheet. Grind the remaining palm sugar with the rest of the cinnamon finely, sprinkle over the confection, and allow to dry for at least 5 hours before serving.