There is a cake called ‘Mont Blanc Cake’ in Japan. This cake means a lot to me because I have a very special memory about it. Every time when I think about it, I become emotional. When I want to make ‘Mont Blanc Cake’, I purchase a jar of Sweetened Chestnut Paste, and always end up having some leftover for a long time. This is a recipe to use up the leftover Sweetened Chestnut Paste.


24 Cookies


125g Butter *softened
1/4 cup Caster Sugar
1 pinch Salt
1 Egg Yolk *OR 1/2 Egg
1/2 cup Sweetened Chestnut Paste

1 tablespoon Rum
1 & 1/2 cup Self-Rising Flour
1/2 cup Almond Meal

  1. Beat softened Butter, Sugar and Salt until smooth and well combined. Add Egg Yolk, Sweetened Chestnut Paste and Rum, and mix well until creamy. Add Self-Rising Flour and Almond Meal, and mix well.
  2. Roll the dough into 24 balls, about 3cm size, and flatten each ball slightly into a 1cm thick disc. Place on the tray(s) lined with baking paper.
  3. Bake in the preheated oven at 180℃ for 15 to 20 minutes OR until nicely browned. Cool on a wire rack.