CHESTNUT COOKIES FILLED WITH TANGERINE JAM, DARK CHOCOLATE AND COCONUT (⅞ PIECES) ADDED
- 2 egg whites (70 gr)
- 150 gr Risciola flour
- 50 gr chestnut flour
- 50 gr white granulated sugar
- 30 gr dark brown sugar
- 60 gr butter (in cubes, cold from the fridge)
- Zest of a lemon
- 1 jar ‘Sicilian tangerine organic jam’
- Dark choco (cut in uneven tiny pieces)
- Grated coconut
- 1 egg yolk
- 1 tbsp milk
Mix the flours with the sugars evenly. Add the cold butter and, using the tips of your fingers, incorporate it into the flour. You need to reach a grainy/sandy consistency. Add the egg whites and the lemon zest. At first use a fork to break the egg whites and once they are incorporated into the mix, start kneading with your hands. You can work either in the bowl or on the counter. Work the dough for about 5 to 10 minutes or until it looks homogeneous and smooth. Wrap it with cling film and put it in the fridge for at least 30 minutes.
After 30 minutes, take your dough and use a rolling pin to roll it out to a thickness of about 3 mm. Use flour on the counter and on your dough to prevent it from sticking everywhere. Use a 7mm round pasta cutter (or a glass/cup) to cut 14/16 circles. You will get some leftovers which you can knead once more and then roll it out and use again. On half of the circles lay 1 tbsp of ‘Sicilian tangerine organic jam’, a few chocolate pieces and half a teaspoon of grated coconut. Cover the filled circles with the empty circles. Gently, stick the edges together. Use a fork to create a pattern all around (this will also help to create extra pressure between the two layers and therefore they will stick even better). Finally, mix an egg yolk and 1 tbsp of milk together and brush this mixture on top of each cookie.
Bake the cookies for 20/25 minutes in a preheated oven at 180 °C (no fan).