Procedure:
- Boil the chestnuts and make a purée
- Add sugar, melted butter, egg yolks, cacao and rum.
- When the dough is smooth, add the beaten egg whites.
- Give a porcupine shape, decorate with amaretti crumbs, pine nuts (needles), sugared almonds (mouth and eyes) and coffee beans (ears).
Recipe offered by the Chestnut Protection Association of Castione
