Cookie with Castagne di Vallerano DOP

Cookie with Castagne di Vallerano DOP
Ingredients for 4 people: 

For the chestnut cookies:

  • 250 g of Castagna di Vallerano DOP (Vallerano Chestnuts)
  • 200 g of butter
  • 200 g of icing sugar
  • 100 g of 00 flour
  • 6 eggs whites
  • 2 bags of vanillin
  • water
  • baking paper

For the chocolate sauce:

  • 100 g of dark chocolate
  • 30 g of butter
  • 6 egg whites
  • 1 egg yolk
  • 1 teaspoon of icing sugar

This fruit, coming from Central Italy (Viterbo, Lazio), is good for both courses and desserts... in this case, we have a dessert.  

Preparation steps: 

Chestnut cookies recipe:

  • Carve the chestnuts on the flat side with a knife.
  • Put them in a pot.
  • Cover them with cold water.
  • Add a bag of vanillin.
  • Cook for 1.5 hours.
  • Strain them, then peel them.
  • Sift them out with a fine  sieve.
  • Put the butter and 200 g of sugar in a bowl.
  • Mix them until you have a smooth compound.
  • Add the chestnut paste and the other vanillin bag.
  • Mix until you have a smooth compound.
  • Add the egg withes one at a time.
  • Pour in the flour.
  • Mix until you get a smooth compound.
  • Put a sheet of baking paper on a baking plate.
  • Pour mix on the paper using a spoon in well-spaced discs of about 4 cm diameter.
  • Cook in the oven at 180°C for 7 minutes.
  • Take the plate out of the oven.
  • Put the sheet with the cookies on a marble surface to cool down.
  • Take another sheet of baking paper and repeat the process until you finish the mix.

Chocolate sauce recipe:

  • Put the chocolate in a small pan with a heavy bottom.
  • Add the butter and a teaspoon of sugar.
  • Melt in very low heat stirring continuously.
  • Remove the pan from the heat.
  • Let it cool for 15 minutes stirring every 5 minutes.
  • Pour the egg yolk in.
  • Stir vigorously to mix.
  • Whip the mix until it becomes fluffy.
  • Pour the chocolate cream in 4 bowls.
  • Serve along with the chestnuts cookies.