BISCUITS WITH CHESTNUT'S FLOUR
INGREDIENTI
200 g of butter
100 g of sifted icing sugar
200 g of Molino Rossetto chestnuts flour
100 g of Molino Rossetto “00” flour
2 egg yolks
a pinch of salt
40 g unsweetened cocoa powder
To fill:
spreadable cream
PREPARAZIONE
Pour flours and unsweetened cocoa powder in a bowl. Add cutted butter, icing sugar, salt; knead with fingers and add egg yolks and flour and knead again until the dough will be uniform. I added a drop of milk so it is easier to knead.
Make a ball, cover with clingfilm and let it rest in the fridge for a night.
Preheat oven to 180°C and bring sablé pastry from the fridge.
Roll up to a thickness of 5 mm on a sheet of baking paper and make some biscuits with a cookie cutter. Lay down the biscuits on a baking tray lined with baking paper. Let the biscuits rest in the fridge for 30 minutes and bake for 15 minutes.
Let the biscuits cool on a grill and when they will be cold bring one of them and fill with spreadable cream. Close with another biscuit. Dust with unsweetened cocoa powder.
Recipe by Aria in Cucina.
