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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
ready in
2 hours 30 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
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!
preparation
step 1
Soften the butter at room temperature for a mezzoretta.
step 2
Mix the butter and sugar with a whip. When the compound is nice soft add the egg and continue to mix.
step 3
Then combine the flour, the raisins and form a panetto. Put in the refrigerator at least a couple of hours.
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.
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.
