Maroni-Schnitten

Ingredients

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

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

3. 3.

   Mix the chestnut puree with powdered sugar, cocoa, and almonds thoroughly. Heat the mixture over low heat while stirring for about 3 minutes until well blended. Let it cool slightly, then fold in the egg yolk and chopped chestnuts.

4. 4.

   Place the baking sheets on a platter, spread the chestnut mixture evenly across them, smoothing with a spoon that may be lightly dampened. 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 them dry for several hours, then cut into pieces. Store in an airtight container.