ReceptnaptárChestnut slice
Chestnut slice is a little sweet from old Hungarian pastry-making: a dense, liqueur-spiked chestnut mixture with a chocolate coating, cut into squares. The original recipe cooked a sugar syrup and the chestnuts had to be boiled; today it is made without baking or cooking from ready-made chestnut purée and icing sugar in 30 minutes.
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Ingredients
Method
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- Line a small tray or tin of about 15×20 cm with baking paper.
- Knead the chestnut purée with the icing sugar, butter and liqueur until smooth (by hand or with a mixer), then mix in the toasted hazelnuts.
- Press the mixture into the tray about 1.5 cm thick and smooth it with wet hands or a sheet of baking paper.
- Melt the chocolate in the microwave in 30-second bursts, or over steam, and spread it evenly over the chestnut layer.
- Chill for at least 1-2 hours, until the chocolate has set.
- Cut into 3 cm squares with a sharp knife (a warmed knife works better) and store in the fridge.
Based on: Malatinszky Fanny szakácskönyve (a classic Hungarian cookbook), modernised. Calories and protein are estimated.
Tips
- Rum or orange juice also works instead of the liqueur, and it is delicious without liqueur too.
- Cut the squares with a warmed knife so the edges stay clean.
- Walnuts or almonds can replace the hazelnuts.
- It keeps in a well-closed box in the fridge for 1 week.
- As a gift, place it in a box lined with baking paper, or wrap it in foil.
Frequently asked questions
Is it fine with sweetened chestnut purée?
Yes, just reduce the icing sugar to 50 g.
Can children eat it?
Yes, the liqueur can be left out, or replaced with orange juice.
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