HAZELNUT AND BUCKWHEAT BISCUITS

Posted by Rosa Rizzo the

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Ingredients:

  • 1 whole egg
  • 50g soft butter
  • 50g cane sugar
  • 120g gluten-free hazelnut flour
  • ½ teaspoon gluten-free baking powder
  • 30g Mulino Marello buckwheat flour
  • 10g gluten-free dark chocolate for decoration

Procedure

Work the soft butter (at room temperature) together with the sugar with an electric whisk until you obtain a cream. Add the egg and mix again. Now add the hazelnut flour and buckwheat flour, then the yeast and mix well until you obtain a compact and sticky mixture. Take some balls of dough and shape them with your hands to make the bears. Let them rest in the refrigerator for 1 hour. Bake the biscuits at 180° in a static oven for 15 minutes. Once cool, decorate them with melted dark chocolate to form the eyes and nose.

Note: if you don't want to give it a bear shape, simply create round biscuits.

Recipe created by Visconti Silvia

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