Chestnuts mini-capresi are sweets rich in boiled chestnuts and cocoa, with a melting and moist consistency and an intense chestnut flavor!
| 250 g boiled chestnuts | |
| 2 eggs | |
| 140 g sugar | |
| 80 g butter | |
| a pinch of salt | |
| 60 g almonds flour | |
| 40 g sweetened powdered cocoa | |
| icing sugar to decorate |
| 1. | Blend the chestnuts and set aside for a moment. Melt the butter and let it cool. |
| 2. | Beat the sugar with the yolks (I put three because the eggs were small) using a hand whisk, then incorporate the butter. Add the almond flour, sifted cocoa and salt. Now add the chestnuts. |
| 3. | Separately, beat the egg whites until stiff and mix them gently with the mix. |
| 4. | Divide the dough into buttered aluminum pans, filling them for about three quarters of their volume and cook at 180 ° C for about 25-30 minutes. Allow to cool, decorate with icing sugar and serve. |
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