Light, crumbly and greedy: here's how to prepare these gluten free cookies that will create addiction even in those who do not have intolerance problems
THE cornmeal and hazelnut biscuits are prepared with a flour mix very different from each other, which give rise to an incredibly light and fragrant dough, due to the different consistency of the ingredients used. The addition of the flour derived from chopped hazelnuts instead gives an intriguing scent and texture, which makes these cornmeal and hazelnut biscuits the ideal accompaniment for breakfast of all those who have intolerance or allergy to gluten, without detracting from the taste! So much so that even those who do not suffer from these disorders will not be able to do without them!
The choice of banana to mix
In the dough of these corn flour and hazelnut biscuits, the banana pulp instead of eggs to make the mixture soft, homogeneous and less fat. If you don't like the idea of banana, you can use it with a whole egg and a yolk: you will get an even more crumbly but also more caloric biscuit.
Chocolate & friends
If you have no problems with your line and you are very greedy, you can indulge yourself and add to your dough dark chocolate chips, raisins, freeze-dried coconut flakes or oatmeal. Add these ingredients to the dough and finish the recipe as shown below: you will have a biscuit that will make you addict!
The recipe for cornmeal and hazelnut biscuits
Here's how to proceed to prepare these cookies.
Ingredients
150 g of butter
100 g of rice flour
100 g of corn starch
90 g of banana pulp
85 g of cane sugar plus a little
80 g of corn flour
40 g of finely chopped hazelnuts
1 pinch of salt
Method
In a bowl, mix the butter with the sugar, a pinch of salt and the banana pulp. Mix everything well. Then add the rice flour, corn flour and starch and pour them into the bowl with the butter. Add the chopped hazelnuts and knead for a short time with your fingertips, as if it were the mixture of a tart. Wrap the dough in cling film and let it cool in the fridge for 1 hour. Then divide the dough into two parts and stretch them under the palm of your hands to obtain two cylinders with a diameter of 6 cm. Pass them in brown sugar poured into a deep plate and then slice them into 40 biscuits with a thickness of about 1 cm. Place them on a plate covered with a sheet of baking paper and let them cook for 20 minutes at 180 ° in a static oven. Once ready, wait for them to cool before serving.
In the tutorial, some more tips for preparing gluten free cookies
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