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.

Chestnuts mini-capresi are sweets rich in boiled chestnuts and cocoa, with a melting and moist consistency and an intense chestnut flavor!

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