for 50 pieces

Dough

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

To bake

2 bag	dark cake icing (approx. 180 g), melted
1 tbsp	cocoa powder

How it's done

Dough

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 or a fork, 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.

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