Almond and hazelnut cookies gluten-free

  • Biscotti senza glutine, brutti ma buoni!

INGREDIENTI

260 g of  mix for nuts and almonds cookies Molino Rossetto
1 egg white
6 g of yeast for cakes (1/2 pack)

PREPARAZIONE

Warm the oven at 160°. Stiffen egg whites and add mix for nuts and almonds cookies Molino Rossetto. Finally add yeast for cakes and mix the compound until it is homogenous. Form biscuits using molds with some butter. Cook for about 20 minutes. These biscuits are appropriate with some tea or with fortified wines as Vinsanto, Passito, Malvasia.