Mix the flour with the butter, the egg, 50 gram sugar and the almond paste and knead well. Roll this dough out and line small greased pie forms with it. Heat the remaining sugar with a tablespoon of water in a frying pan until it turns golden. Lower the heat a bit and add half of the cream, stir well. Add the walnuts, stir and allow the mixture to cool down slightly. Distribute over the small pies. Bake them half an hour at 180 degrees Celsius. In the meantime, melt the chocolate with the reaming cream. Brush this on top of the pies and decorate with a walnut. Allow the pies to cool down completely before serving.

Fry the rosemary a few minutes in hot olive oil and pour this oil in an oven dish. Mix all other ingredients with 1 1/2 cup of water and pour the mixture on top. Decorate with some rosemary. Bake the castagnaccio half an hour at 180 degrees Celsius.

The original recipe is with chestnut flour. Unfortunately, this is not available where I live so I cheated a bit with the ingredient list.