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Gluten Free Cookies With Chestnuts And Uvetta Flour

ingredients

servings

10

Rice flour

100 oz

Yellow corn flour

50 oz

Chestnut flour

80 oz

Butter

125 oz

White sugar

110 oz

Raisins

80 oz

Eggs

1 unit

Desserts from Italy

Gluten Free Cookies With Chestnuts And Uvetta Flour

Gluten Free Cookies With Chestnuts And Uvetta Flour

vegetarian with eggs with lactose

ready in

2 hours 30 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Gluten Free Cookies With Chestnuts And Uvetta Flour

The beautiful season is at the door and so the chestnut flour in the pantry needs to be consumed quickly. So here's my breakfast biscuits for the week!

Gluten Free Cookies With Chestnuts And Uvetta Flour step 1

step 1

Soften the butter at room temperature for a mezzoretta.

Gluten Free Cookies With Chestnuts And Uvetta Flour step 2

step 2

Mix the butter and sugar with a whip. When the compound is nice soft add the egg and continue to mix.

Gluten Free Cookies With Chestnuts And Uvetta Flour step 3

step 3

Then combine the flour, the raisins and form a panetto. Put in the refrigerator at least a couple of hours.

Gluten Free Cookies With Chestnuts And Uvetta Flour step 4

step 4

After resting from the chunk of the little pieces, with the hands giving the desired shape the important thing is that it is crushed enough.

Gluten Free Cookies With Chestnuts And Uvetta Flour step 5

step 5

Place on a baking tray and bake at 180 degrees for 20 minutes. They must still feel a bit soft to the touch.

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