Sweet biscuits in perfect harmony with autumn and its colors, filled with spreadable cream for the sweet teeth, or jam for those who prefer a lighter version. I'm crazy for chestnut flour, it has a very particular and strong flavor, finally it is the right season to enjoy it. For these biscuits I used it in combination with rice flour, working these two flours together was surprisingly easy, rice flour is not always ideal for shortcrust pastry as the dough tends to crack, instead I rolled it without problems. The result after baking is a spicy pastry and super crumbly to the bite. As a filling, not knowing which one to choose, I opted for three different flavors: peanut butter, a hazelnut spread and an almond cream which you can find linked in the ingredients. All three are excellent but for this recipe I prefer peanut butter because it brings a little salty flavour to a rather sweet pastry. Nice to try it with jam to taste, I recommend apricots or plums.
Happy baking!
Recipe
Preparation time 30 minutes + 1 hour of rest
Cooking time 10 minutes
Servings 30 filled biscuits
Ingredients
2 eggs
140 gr of powdered sugar
160 gr of rice flour
240 gr of chestnut flour
2 tsp of unsweetened cocoa powder
180 gr of butter
Almond cream q.s.
Peanut butter q.s.
Method
1. Add the flours, cocoa and butter to a stand with leaf hook, operate at low speed for a few minutes until a sandy mixture is obtained, add the powdered sugar and incorporate it well
2. Incorporate the eggs and knead to obtain a smooth and compact ball. Form a flat dough and let it rest in the refrigerator for an hour wrapped in cling film
3. After the resting time, roll out the dough with a rolling pin maintaining a height of half a cm and cut the biscuits. Arrange the biscuits on a baking sheet lined with parchment paper and bake at 180 ° in the oven fan assisted for about 10 minutes. Allow to cool completely
4. Prepare one or more piping bags according to the number of creams and squeeze in the center of the biscuit halves, closing with the other half pressing gently
Comments