Recipe by
Paolo Fulgente
Torre del Greco, NA, Italy
butter g 140
icing sugar g 110
almond flour g 70
hazelnut flour g 30
whole eggs g 180
toasted pine nuts g 40
lemon zest n 1
salt g 2
rosemary roasted and chopped g 1
00 flour g 140
dry yeast g 2
In the mixing bowl beat the butter to a cream, with icing sugar, almond and hazelnut flours and lemon zest, then add the eggs little by little. Mix by hand or with a spatula the flour sifted with baking powder, salt, pine nuts and rosemary.
For the filling
chestnuts g 250
almond paste g 50
sliced almonds to taste
Assembly
Butter the moulds and sprinkle with sliced almonds. With a spatula, flatten the dough making a dip in the middle and, with the pastry bag, insert the sifted mixture of broken and sifted chestnuts. Close butter pastry, staying 2 cm below the edge of the mould; level off. Bake at 160°C-170°C, valve closed for the first 20 minutes and valve open for a further 25 minutes. Garnish with crystallised vanilla bean and three chestnuts.
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Paolo Fulgente
Torre del Greco