1. chestnuts score crosswise on top. Make in a saucepan covered with water for half an hour. Drain and cool a tiny bit. Peel off peel and inner skin. Finely grind chestnuts.
Sift flour on the surface, add chestnut puree and the rest of the dough ingredients and quickly make everything together into a smooth dough. Wrap in plastic wrap and chill for 2-3 hours.
3. roll out dough in batches on floured surface to 3-4 mm thickness. Cut out equal numbers of stars and hearts (5 cm ø). Brush half of each star and heart with egg yolk, then sprinkle stars with sliced almonds, hearts with chopped almonds. Place all cookies on a baking sheet covered with parchment paper and bake in a heated oven at 180 °C (middle rack) for 6-8 minutes. Cool.
For the filling, mix the chestnut puree with powdered sugar, whipped cream and rum. Brush the underside of the unprinted cookies with the mixture and place the sprinkled cookies on top. Sprinkle stars with powdered sugar. The pastry tastes best fresh.
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