Maroni-Mandelschnitten

Ingredients

• 150 g Ground Almonds
• 800 g chestnuts (maroni)
• 3 tsp grated lemon zest
• 0.5 cinnamon stick
• 3 tbsp cocoa powder
• 200 g powdered sugar
• 1 egg yolk
• 4 rectangular baking sheets (approx. 12.5 x 22 cm)
• 1 Egg white
• 200 g powdered sugar
• 2 tsp lemon juice

Instructions

1. 1.

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

2. 2.

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

3. 3.

   Mix the chestnut puree with powdered sugar, cocoa, and almonds well. Heat gently while stirring for about 3 minutes until thickened. Let cool slightly, then fold in the egg yolk and chopped chestnuts.

4. 4.

   Place the baking sheets on a plate, spread the chestnut mixture evenly over them, smoothing with a spoon that may be lightly wet. Allow the cakes to dry for several days.

5. 5.

   Whisk the egg white until stiff peaks form. Gradually add powdered sugar and lemon juice, stirring until a spreadable glaze forms. Coat the cakes with the glaze, let dry for a few hours, then cut into pieces. Store in an airtight container.