1 1/2 cups of butter
1 cup of sugar
3 egg whites
1 pinch of salt
30 chopped chestnuts
4 1/2 cups of wheat flour
1 cup of sweet chestnut puree
1 1/2 cups of butter
1 cup of sugar
3 egg whites
1 pinch of salt
30 chopped chestnuts
4 1/2 cups of wheat flour
1 cup of sweet chestnut puree
Mix the ingredients (except the sweet chestnut puree) in a bowl until well combined
Roll out the dough as thin as possible on the bottom of 8 round molds with a diameter of 22 cm
Furrow the dough well before baking (oven at 200°C)
Bake multiple layers
Once ready, arrange them on a plate and fill with sweet chestnut puree that's not too thick, so it spreads evenly over the dough
Stack one layer on top of another
You can also roll out the dough over the bottom of an opening mold without a ring.
