300g/10Β½oz Tipo 00 flour
2 tsp baking powder
100g/3Β½oz light brown sugar
6 tbsp chopped cooked chestnuts (freshly roasted, tinned or vacuum-packed)
1 tsp fennel seeds
250g/9oz honey, plus 1-2 tbsp to glaze
4 tbsp pine nuts
1 tsp flaky sea salt
225g/8oz butter, cubed, plus extra for greasing
thick cream, to serve (optional)
3 large free-range eggs