Thursday, March 30, 2017

Gluten free almond shortbread biscuits - Biscottini al burro e mandorla senza glutine

100 g ground almonds
100 g sugar
100 g butter (at room temperature)
50 g rice flour plus some for dusting
candied cherries (optional)

Mix all the ingredients and make into a dough, then make some small balls, walnut size, roll them in rice flour (otherwise you will get some flat biscuits when they bake in the oven) and place them on a oven tray lined with baking paper. If you like add a piece of candied cherry on top. Bake at 160° for about 20 minutes, but check the oven often as they can bake quickly (depending on size). Let them cool down completely and then enjoy. They keep well in a container, but if you want to store them for longer bake them a few minutes more.

And now the flowers from my garden (old photos, most of these flowers have gone now...)

Photos and Recipes by Alessandra Zecchini ©


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