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
|140 g sugar
|80 g butter
|a pinch of salt
|60 g almonds flour
|40 g sweetened powdered cocoa
|icing sugar to decorate
|Blend the chestnuts and set aside for a moment. Melt the butter and let it cool.
|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.
|Separately, beat the egg whites until stiff and mix them gently with the mix.
|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.