Ingredients
For dough
3 1/2 cups all purpose flour
1 1/4 cups sugar
1/8 teaspoon salt
3 large eggs
2/3 cup lard, melted
for stuffing
1 2/3 cups (about 1 1/2 pounds) chestnuts, boiled and pureed
1 cup, bittersweet chocolate, grated
For decoration
about 1/4 cup icing sugar
Directions
Preheat the oven to 375 F. degrees
Line a baking sheet with parchment paper.
Combine flour, sugar, flour.
Using an electric beater, beat eggs.
Add lard.
Mix dry ingredients with wet ones and work into a soft but malleable dough (If the dough is too soft and sticky, add a touch more flour; if it is too firm, add a touch more lard.).
Wrap the dough into plastic wrap. Place in fridge, and let the dough rest for 30 minutes.
Meanwhile make the filling.
Score the chestnuts. Boil them in a big pot of water for about 20 minutes.
Shell the chestnuts (throw out any chestnuts that look dark and decayed).
Pass the chestnuts threw a sieve.
Add the grated chocolate to the chestnut puree. Keep aside.
Roll out the dough to about 1/8 inch thick.
Using a round-shaped cookie cutter, about 3 1/2 inches wide, cut into rounds (Process a few at a time as the dough dries out, and then it gets difficult to seal them.).
Place the filling in a round. Fold the dough over, making half moons, and then seal with a fork.
Place on baking sheet lined with parchment paper and bake until golden, about 10 to 14 minutes.
Cool.
Before serving, dust with icing sugar.
Notes
Photo: Mary Melfi. |
