gluten free Moroccan biscuits

  • Biscotti marocchini senza glutine


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


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


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:

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