Maronenschnitten

Ingredients

• 150 g ground almond kernels
• 800 g chestnuts
• 0.5 cinnamon stick
• 3 tsp grated lemon zest
• 200 g powdered sugar
• 1 egg yolk
• square baking wafers (any size)
• 1 Egg white
• 200 g powdered sugar
• 2 tsp lemon juice

Instructions

1. 1.

   Slice the chestnuts crosswise, roast in a preheated oven at 220 °C for about 25 minutes until they burst, then peel thoroughly.

2. 2.

   Cover the chestnuts with water in a pot, add the cinnamon stick and lemon zest, bring to a boil and simmer covered for about 20 minutes. Drain, remove the cinnamon stick, let drain and puree.

3. 3.

   Mix the chestnut puree with sugar and almonds well. Heat the mixture over low heat while stirring for about 3 minutes until smooth. Let it cool slightly and fold in the egg yolk.

4. 4.

   Using two spoons, shape rectangles from the mixture to match the size of the wafers. Place them on the wafers and smooth the surface, moistening the spoons if necessary. Allow the turrónes to dry for several days.

5. 5.

   Whisk the egg white until stiff. Gradually fold in powdered sugar and lemon juice until a spreadable glaze forms. Coat the turrónes with the glaze and let them dry well for several hours. Store in an airtight container.