Chestnut Squares with Topping
(0 votes)
(0 votes)
Health Score:
63 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr 10 min.
Preparation
Ingredients
for
8
- Ingredients
- 4 cups Chestnuts
- ½ stick cinnamon
- 3 tsps lemon zest
- 1 ⅔ cups powdered sugar
- 1 ½ cups ground almonds
- 1 egg yolk
- Wafer (of any size)
- For the glaze
- 1 egg white
- 1 ⅔ cups powdered sugar
- 2 tsps lemon juice
Preparation steps
1.
Heat the oven to 220°C (200°C in a fan oven), 425°F, gas 7.
2.
Score a cross into each chestnut and roast for around 25 minutes until they burst. Peel thoroughly.
3.
Put the peeled chestnuts in a saucepan and cover with water. Add the cinnamon and lemon zest, bring to the boil, cover and simmer for approx. 20 minutes. Drain thoroughly, remove the cinnamon stick and purée.
4.
Mix the chestnut purée, sugar and almonds together well. Heat the mixture over a low heat, stirring, for around 3 minutes, beating thoroughly. Cool slightly then stir in the egg yolk.
5.
Using 2 spoons, shape the mixture into rectangles the same size as the wafers. Place them on the wafers and smooth over, wetting the spoons slightly if necessary. Leave to dry for several days.
6.
For the glaze, whisk the egg white until stiff. Gradually mix in the icing sugar and lemon juice to form a spreadable icing. Coat the nougat with the icing then leave to dry thoroughly for a few hours. Store in a sealed, air-tight container.
