Chestnut balls

Chestnut balls

Total: 1 hr 15 Min. | Active: 1 hr
vegetarian, gluten-free
Nutritional value / piece: 95 kcal
, Fat: 6 g
, Carbohydrate: 7 g
, Protein: 2 g


50 pieces


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.


100g butter, soft
100g sugar
½tsp cinnamon
1pinch salt
2 eggs
330g frozen chestnut puree, defrosted
250g ground almonds
1tbsp kirsch

To bake

1 ½bags dark cake icing (approx. 180 g), melted
1tbsp cocoa powder
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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.

To shape

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.

To bake

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.

Good to know
Shelf life: Seal tightly and keep in the fridge for approx. 2 weeks.

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