rice and cocoa biscuits, gluten but not skimp on flavor and please all. The biscuits are enriched with a crunchy topping of sugar and instant coffee crystals. A little pleasure with coffee after lunch or breakfast: rice flour makes them particularly crumbly. The recipe is from the mythical Luca Montersino, always careful to make delicious preparations but also healthy. Try them, one leads to another…
Ingredients for about 20 cookies:
- 225 grams soft butter
- 125 grams of powdered sugar
- an egg yolk and egg white medium
- 250 grams of rice flour
- 30 grams of cocoa
- 75 grams of sugar
- a teaspoon of instant coffee
In a bowl beat together the butter and the powdered sugar, When you have obtained a frothy combine the yolk and egg white and medium, Once blended, Add the sifted flour and cocoa. Work the mixture until it is smooth and shape into loaves with a diameter of about 5 cm. Store them in the refrigerator for about an hour.
Preheat the oven to 180 degrees static. Once they toned, roll the finger rolls on caster sugar mixed with instant coffee, so that they are covered. Then cut them into thick slices 2 cm approx. Place the biscuits on a baking sheet lined with parchment paper and bake for 15 minutes.