220 gr. Mix of natural flours for tarts and Marello mill biscuits
60 gr. seed oil
50 gr. sugar
The grated peel of an untreated lemon
1 pinch of salt
Gluten free icing sugar
For short pastry in a bowl pour the egg and sugar and mix; then add the seed oil, the grated lemon peel and a pinch of salt mix well all the ingredients and add, little at a time, the flour, to obtain a homogeneous mixture, form a smooth dough and make rest in Fridge for about 30 minutes, spread the pan between two sheets of parchment paper, up to obtain a thickness of 5-6 mm.
With the help of flowering molds, create biscuits and arrange them on a pan covered with parchment paper and cook them in a static oven preheated at 180 ° (for 15 minutes).
When cooked, let them cool and sometimes ready, let them cool and sprinkle them with gluten-free icing sugar.
Recipe in collaboration with Paola Fasano