For the dough
200 g of peeled and grated chestnuts
200 g of sugar
3 egg yolks
10 drops of almond extract
For the glaze
2 3/4 cups of sugar
1 tablespoon of lemon juice
For the dough
200 g of peeled and grated chestnuts
200 g of sugar
3 egg yolks
10 drops of almond extract
For the glaze
2 3/4 cups of sugar
1 tablespoon of lemon juice
In a bowl, mix all the dough ingredients until it forms a ball that can be rolled out
If the egg yolks are not sufficient to form the dough, add a little more egg white and mix until it forms a ball that can be rolled out
Roll out the dough with a rolling pin and cut into chestnut-shaped cookies. Reserve
Prepare the glaze: in a pan, combine the sugar with 1/2 cup of water and bring to a boil
Clean the glaze with a skimmer
To check the consistency, dip the skimmer into the glaze and blow gently on it
If bubbles form, the glaze is ready
Remove the glaze from heat and stir in the lemon juice
Pour the glaze onto a marble surface and mix with a spoon in circles until it becomes a smooth, white consistency
Add the chestnut cookies to the glaze and coat them evenly
Place the coated cookies on a baking sheet lined with parchment paper and refrigerate for at least 30 minutes
Bake at 350°F (180°C) for about 15-20 minutes or until golden brown
Allow the cookies to cool completely before serving
