Chestnut cookies

Ingredients for 1 servings:

• 3 egg whites
• 250 g powdered sugar
• 1 tbsp vanilla sugar
• 1 tsp cinnamon
• 1 pinch(s) cardamom, ground
• 400 g almond(s), ground
• 100 g chestnut(s), cooked
• 60 g flour
• 1 orange(s), grated peel, untreated
• 1 tsp cocoa powder
• ½ tsp cocoa powder for decoration

Instructions

Working time approx. 1 hour; Rest time approx. 1 hour; Total time approx. 2 hours

Chestnut cookies, makes about 90 pieces

Beat the egg whites until stiff. Gradually stir in the powdered sugar. Set aside 4 tablespoons of the mixture. Stir in the vanilla sugar, cinnamon, cardamom and ground almonds. Puree the chestnuts and add to the egg white and almond mixture along with the flour and cocoa powder. Knead everything into a dough. Form 4 logs with a diameter of 2.5 cm from the dough and wrap in cling film. Refrigerate for 2 hours. Preheat the oven to 130°C. Cut the logs into 1 cm thick slices. Shape them slightly with your hands, round them off and place them on a baking sheet lined with baking paper. Take 2 teaspoons of the white meringue and mix with 1/2 teaspoon of cocoa powder. First spread the white meringue on the cookies. Then, using a toothpick, place a drop of cocoa meringue in the center of each cookie and decorate in a spiral shape, i.e. draw them with the toothpick. Place the cookies in the oven and bake at 130°C for about 15 minutes. Then reduce the temperature to 100°C and bake for another 12-15 minutes.