Sweet Chestnut Panzerotto Biscuits

Today I prepared chestnut cream biscuits, a sort of filled panzerotto, but a sweet version. I used the [chestnut cream](http://thinkovereatsmart.blogspot.com/2018/11/crema-de-castane-scortisoara.html?m=1) that I made last week!

Maybe you don't know this, but in a food blogger's house, food is never thrown away! Never!! So this chestnut cream was still in the fridge because I didn't have time to use it.

Eating it plain is a bit boring, so I decided to incorporate it into a dessert.

For the biscuit dough recipe, I used a classic one, for which you need: 350 grams of flour, 100 grams of butter with 82% fat, a pinch of salt (to enhance the sweetness), 2 tablespoons of brown sugar, 1 tablespoon of coconut oil, about 20 ml of cold milk (I used rice milk because that's what I had, but regular milk works too), 1 egg, vanilla, and half a teaspoon of baking soda.

Aside from the fact that it smelled divine in the house, these biscuits were well-received, both for the dough and the filling... even by those who aren't crazy about chestnut cream.

Let's get to work!!

First, mix the flour, sugar, salt, and baking soda, then add the melted butter, coconut oil, rice milk, egg, and vanilla. Knead for 5-7 minutes so you can homogenize the ingredients well.

Let the dough rest for 30-40 minutes in the refrigerator.

I mixed the chestnut cream with a little Nutella (I couldn't help myself).

Roll out the sheet to a thickness of approximately 3-4 mm.

I used a circle to divide the dough, then filled each biscuit and closed it with a fork.

Bake in the oven for 10 minutes at 180 degrees.

Enjoy!!

I hope you can stop at 2-3 biscuits. I couldn't *_*