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Chestnut balls
1 h active | 1 h 15 m total
Nutrition facts per serving:
  • Energy in kcal about 95
  • Fat about 6g
  • Carbohydrates about 7g
  • Protein about 2g
This is needed
This is needed for 50 piece
Dough
  • 100 g sugar
  • 0.5 tsp cinnamon
  • 100 g butter, soft
  • 1 pinch salt
  • 330 g frozen chestnut puree, defrosted
  • 2 egg
  • 250 g ground almonds
  • 1 tbsp kirsch
To bake
  • 2 bags dark cake icing (approx. 180 g), melted
  • 1 tbsp cocoa powder
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And that's how it's done
And that's how it's done
Dough
Using the whisk on a hand mixer, beat the butter in a bowl until soft. Add the sugar, cinnamon, salt and eggs, whisk until the mixture becomes lighter in colour. Stir in the chestnut puree, almonds and kirsch.
To shape
With wet hands, shape the dough into walnut-sized balls. Place on a baking tray lined with baking paper, leaving plenty of room between each ball.
To bake
Approx. 15 mins. in the centre of an oven preheated to 180°C. Remove from the oven, leave to cool on a cooling rack. Dip the chestnut balls into the cake icing using a toothpick or a fork, leave to dry on a sheet of baking paper for approx. 5 mins. Dust with cocoa powder. Cover and chill the balls until ready to serve.