ReceptnaptárChestnuts made from almonds
Almond chestnuts are a clever, no-bake sweet: marzipan-like, almondy, and dipped in chocolate, they imitate the shape of a chestnut. Old recipes used a chestnut mould; today they are easily shaped by hand. There is no baking, so they are quick to make.
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Ingredients
Method
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- Mix the almonds with the icing sugar and rum in a bowl. Add the egg white and work together by hand into a thick, shapeable mass. If too dry, add a few more drops of egg white; if sticky, a little more almond.
- Cover the mass with cling film and rest for 15 minutes so the almonds absorb the moisture.
- Take walnut-sized pieces and shape them like chestnuts: round them in your palm, then taper one end slightly and press the bottom flat.
- Melt the chocolate with the oil over steam and cool to lukewarm. Dip the bottoms (the flat part) of the chestnuts in it and place on parchment paper.
- Chill the dipped chestnuts in the fridge for 20 minutes until the chocolate hardens. You can dust the tops with cocoa powder to give them a chestnut colour. They keep in the fridge for 1 week.
Based on: Malatinszky Fanny szakácskönyve (a classic Hungarian cookbook), modernised. Calories and protein are estimated.
Tips
- No chestnut mould is needed, they can be shaped in the palm.
- Add a little oil to the chocolate so it is glossy and easy to dip.
- They can be made with hazelnuts in the same way.
- Store in the fridge, as the chocolate melts in the warmth.
Frequently asked questions
Can almond flour be used?
Yes, almond flour (finely ground almonds) also works, but a coarser grind gives a better texture.
Is raw egg white safe?
Use pasteurised egg white or ready-made egg white from a carton.
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