Chestnut Slices

Preheat the oven to 175°C (convection) and line a baking sheet with parchment paper.

Cut the chocolate into small cubes and finely grind the walnut kernels.

In a bowl, mix the flour, baking powder, cinnamon, ground nuts and chocolate cubes well.

In another bowl, beat the butter, vanilla sugar, chestnut purée, salt and powdered sugar with a hand mixer on high speed until creamy and fluffy.

Add the egg and egg yolk gradually to the butter–chestnut mixture, stirring in briefly after each addition.

Briefly fold in the flour–nut mixture until no dry flour remains.

Evenly spread the batter over the prepared baking sheet.

Bake in the preheated oven for 18–20 minutes.

Transfer the baked slab to a wire rack and let it cool completely.

If desired, spread melted couverture chocolate over the top and let it set.

Finally, cut into 120 small rectangles.