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 remaing cream. Brush this
on top of the pies and decorate with a walnut. Allow the pies to cool
down completely before serving.
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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.
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