Tortelli di San Giuseppe

For the dough:
300 g wholemeal flour
1 tablespoon cornstarch
50 g margarine
100 g sugar
1 pinch of salt
1 pinch of baking soda

For the filling:
300 g dried chestnuts
3 tablespoons unsweetened cocoa powder
150 g sugar
grated zest of 2 oranges
1 tablespoon of ground coffee
3 tablespoons cognac
soy milk
100 g of jam of your choice
50 g hazelnuts
1 pinch of vanilla

Boil the chestnuts in one part water and one part soy milk with the addition of vanilla, 2 tablespoons sugar and cognac.
When chestnuts are soft mash them with a potato masher into a bowl, add cocoa, sugar, orange zest, toasted chopped hazelnuts before then, the coffee and the jam.
Mix everything well and prepare the dough as follows:
Sift the flour on a cutting board, add the cornstarch, baking soda, sugar, a pinch of salt and margarine; mix everything and, if necessary, add water.
Roll out the dough with a rolling pin until you have a browse rather thin.
With a glass in large diameter (about 7 cm) training rounds and fill them with abundant portions of dough; close them, then, herringbone and bake for 15 minutes, checking the cooking, to 180° C.
In the final stage of cooking start the grill.