Sweet chestnut biscuits with sour cherry jam & chocolate

Sweet chestnut biscuits with sour cherry jam & chocolate
200 g cooked sweet chestnuts
2 tbsp. water
110 g soft butter
100 g raw cane sugar
1 egg
175 g wheat flour (type 405)
approx. 100 g sour cherry jam
100 g dark chocolate glaze
Purée the sweet chestnuts with a little water until smooth. Using the hand mixer, beat the butter and sugar on a medium speed setting before increasing the speed to level 5. Mix in the egg on a lower setting. Add the puréed chestnuts and stir in. Add the flour and knead to a dough.
Chill the dough in the refrigerator for around 35 minutes. Pre-heat the oven to 170 °C (convection mode) and line a baking tray with baking paper. Remove the dough from the refrigerator and, flouring your hands slightly, form walnut-sized balls, place them on the baking tray and press your thumb into the top of each one to form a small hollow. Fill the hollows with a dab of sour cherry jam.
Bake for 10 minutes. Remove the biscuits from the oven and leave to cool. Melt the chocolate glaze and roll the biscuits through it so that approx. 1 cm of the each is coated in chocolate. Return the biscuits to the tray and leave the chocolate to set.