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The original recipe with guaranteed success is for 50 pieces. Altering the number of portions may result in alternate results. Please note that the existing quantities are not automatically adjusted in the text.
How it's done
Using the whisk on a hand mixer, beat the butter in a bowl until soft. Add the sugar, cinnamon, salt and eggs, whisk until the mixture becomes lighter in colour. Stir in the chestnut puree, almonds and kirsch.
With wet hands, shape the dough into walnut-sized balls. Place on a baking tray lined with baking paper, leaving plenty of room between each ball.
Approx. 15 mins. in the centre of an oven preheated to 180°C. Remove from the oven, leave to cool on a cooling rack. Dip the chestnut balls into the cake icing using a toothpick, leave to dry on a sheet of baking paper for approx. 5 mins. Dust with cocoa powder. Cover and chill the balls until ready to serve.
|Shelf life:||Seal tightly and keep in the fridge for approx. 2 weeks.|
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