Amaretto Chestnut paste

The doses are for 12 pastine.

Carve the chestnuts Peel with a sharp knife and hand that are ready put them in a saucepan; in the end cover of cold water and cook for about 30 minutes after the boil.

Remove the Pan from the stove and extracting a few at a time, Peel chestnuts; finished pass through work by Mashers with finer disc collecting in a bowl.

Then add the cold milk and sugar, stirring well.

Crumbled amaretti and deal half the bottom of 12 paper baking cups wide; in a waterproof canvas pouch with smooth round nozzle place three-quarters of the chestnut mixture, pressing it in cups.

Whip the cream soda well and cover the mixture, sprinkle with vanilla sugar and sprinkle with macaroon crumbs.

Put a little by little the remaining mixture of chestnuts in a garlic press and drop these thin wires in monticello on cupcakes, for last spolverizzateli with very little cocoa dropped from sieved.

Place the appropriate a pastine dish and waiting to serve you keep them in the fridge.

And should eat within 2 hours, however, from their preparation.