Gluten-free Apple Squares
Desserts from Italy
Shortbread without eggs!
Shortbread without eggs!
ready in
1 hour
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by Italian with
description
Ideal little tidbits to accompany tea!
preparation
step 1
The dough is special, do not add flour otherwise you will find yourself playing with the crumbs and above all pay attention to how you handle them, they are very delicate. If you used an unflavoured milk, add citrus fruit peel or vanilla to give a stronger taste!
step 2
Put everything in the chopper and operate until you get a brittle mixture. It can also be done by hand, in a bowl, working with a fork so as to crumble the butter without heating the dough.
step 3
On the work surface we knead quickly until we get the famous ball. Do not work the dough too much, it must only tie and compact, do not heat it too much. Do not add flour, not yet. Wrap in plastic wrap and leave to rest in the fridge for 30-40 minutes.
step 4
Flour the rice with flour and spread the dough to a thickness of 2-3 mm and cut out our biscuits, going to place them on the baking sheet lined with parchment paper.
step 5
Having my hands red hot, so as not to touch the biscuits I used the same molds, squeezing them so that they held the biscuit and loosening its grip on the pan! My parents rested in the fridge while the oven warmed up.
step 6
You can garnish them with dried fruit crumbs, brushing them with milk to make it stick. Bake in a static oven at 180 ° for 10 minutes.
step 7
Once out of the oven, let them cool in the pan before garnishing with melted chocolate, to entice them. They are kept for 3-4 days in an airtight container (I kept them in a tin can).