Using a sharp knife, cut a cross-shaped incision on the pointed end of each chestnut.
Spread a layer of coarse salt on the bottom of an oven casserole and place
the chestnuts standing in the salt, with their pointed ends upward.
Bake the chestnuts at 225 - 250 °C for about 20 minutes or until they feel soft when pressed. When the chestnuts are cool enough to handle, serve them with
Recipe source: "Paahdetut kastanjat", Salonen, E. et al. (1975) Ruokavuosi - Ruokia vuodenaikojen mukaan. Helsinki: Otava.