gluten free Moroccan biscuits

  • Biscotti marocchini senza glutine

INGREDIENTI

250 g of rice flour Molino Rossetto
90 g of grains of sugar
50 g of maize starch
40 g of sunflower seeds oil
60 g of melted butter
10 g of yeast for cakes
1 lemon peel
enough powdered sugar

PRODOTTI USATI

  • RICE FLOUR GLUTEN-FREE - 17,64 OZ (500 G) -

PREPARAZIONE

Shake eggs with sugar and mix. Add grated lemon peel, melted butter (cold) and seeds oil. Mix all the ingredients and add flour, starch and the yeast and mix with a paddle and then with your hands until you obtain a smooth and homogenous dough. Let the dough rest in the fridge for 1 hour. Pour powdered sugar in a bowl and preheat the oven at 180°C. Remove the dough from the fridge  and form some small balls with your hands, let them rroll on some powdered sugar and put them on a pan covered by oven paper. Cook biscuits in the oven for about 10-12 minutes.

Picture and recipe of "Un tocco di Rossetto" blog: http://www.untoccodirossetto.com/biscotti-marocchini-senza-glutine/