Chestnut Biscuits
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 2 hrs |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 3 egg whites
- 250 g powdered suar
- 1 point vanilla sugar
- 1 teaspoon cinnamon
- 1 pinch (s) ground cardamom
- 400 g almond (s), round
- 100 g chestnut (s), cooked
- 60 g flour
- 1 orange (s), grated peel, untreated
- 1 teaspoon cocoa powder
- 0.5 teaspoon ½ cocoa powder for decoration
Print Recipe
Pin Recipe Instructions
- Beat the egg whites until stiff. Gradually stir in the powdered sugar. Set aside 4 tablespoon of the mixture. Stir in the vanilla sugar, cinnamon, cardamom and ground almonds.
- Puree the chestnuts and add to the egg white and almond mixture with the flour and cocoa and knead everything into a dough.
- Shape the dough into 4 rolls with a diameter of 2.5 cm and wrap them in cling film. Put in the fridge for 2 hours.
- Preheat the oven to 130 ° C. The rolls in 1 cm. cut thick slices. Shape a little with your hands, round and place on an oven tray lined with baking paper.
- Take 2 teaspoons of the white meringue and mix with 1/2 teaspoon cocoa.
- First brush the biscuits with the white meringue. Then use a toothpick to put a drop of cocoa meringue in the middle of the biscuits and decorate in a spiral shape, d. H. pull with the toothpick.
- Put the biscuits in the oven and bake at 130 ° C for about 15 minutes.
- Then switch the temperature down to 100 ° C and bake for another 12-15 minutes.
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