Biscotti sempliciotti senza glutine
silvana63
Preparation time
15 minutiDifficulty
FacileCooking time
20 minutiServings
4Riposo
30 minutiSemplici ma buonissimi, i biscotti senza glutine con farina di mais e riso sono veloci da fare e non deludono mai
Ingredients
- Corn flour300 g
- Rice flour200 g
- Butter125 g
- Granulated sugar100 g
- Baking powder16 g
- Eggs3 u (180 g)
- Vanilla essenceto taste
- Fine saltto taste
Procedure
0. Begin by melting the butter in a bain-marie. In a large bowl, mix the whole eggs and sugar. Use a wooden spoon or a whisk. Add the corn flour and rice flour and continue mixing. Then add the butter, previously melted in a bain-marie.
1. Finally, add a pinch of fine salt, a packet of baking powder, and the vanilla essence, or better yet, a pinch of bourbon vanilla powder. Continue mixing until the mixture is thoroughly combined.
2. Now you need to work it with your hands. Form into balls and place them on a large, shallow dish. Refrigerate for half an hour. Meanwhile, preheat the oven to 180 degrees. Prepare a baking sheet and cover it with parchment paper.
3. Remove the dough balls from the refrigerator and arrange them on the baking sheet, spaced far enough apart to press them down slightly with your fingers. Bake for 20 minutes.
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Creation date Oct 14, 2024
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Nutritional Values
Nutritional values per serving
*The nutritional values shown are calculated based on the ingredients provided by the user and represent an average estimate, without taking into account any variations due to cooking methods or other external factors. The information on ingredients is based on generally accepted data and may vary depending on the brand, product quality, and specific preparation conditions. Therefore, the maximum accuracy of the data provided cannot be guaranteed. For precise nutritional information, we recommend consulting a nutrition professional or using specific analysis tools.