Chestnut Dessert
- 1 1/2 lbs. chestnut
- 1/3 cup sugar
- 1/2 tsp. powdered ginger
- 1 tsp. cinnamon
- 1/2 cup honey
- 1/2 cup blanched chopped almonds
Make a crisscross cut on the top of each chestnut. Cook in boiling water 20 minutes. Drain, cool, and peel. Mash the chestnuts very smooth; blend in the sugar, ginger, and cinnamon. Shape into walnut sized balls. Dip in the honey and roll in the nuts.