for 15 pieces

Chestnuts

100 g	frozen peeled chestnut, defrosted
100 g	almond

Dough

1	fresh egg white
1 pinch	salt
150 g	sugar
1	organic lemon, use grated zest only

How it's done

Chestnuts

Place the chestnuts on a baking tray lined with baking paper.

To roast

Approx. 10 mins. in the centre of an oven preheated to 200°C. Remove, leave the chestnuts to cool on the tray. Blitz the almonds and chestnuts in a food processor, transfer to a bowl.

Dough

Beat the egg white with the salt until stiff. Gradually add the sugar, continue beating until glossy and stiff.

Using a rubber spatula, carefully fold in the chestnut & almond mixture and lemon zest.

To shape the amaretti biscuits

Using a tablespoon, create walnut-sized mounds on a baking tray lined with baking paper, leaving plenty of room between each biscuit.

To bake

Approx. 20 mins. in the centre of an oven preheated to 150 °C (convection). Remove from the oven, allow the amaretti biscuits to cool on a rack.

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