DESSERTS
Biscotti di Riso (rice biscuits) Recipe serves 4 people Ingredients
Instructions
•• 200 g rice flour
Beat the eggs with sugar in a large bowl; when the sugar has melted, add the softened butter a little at a time, mixing until it is well blended. Add the lemon zest, a pinch of salt and the rice flower slowly from above. Work the mixture until it becomes quite stiff, like when making shortcrust. Make a ball and wrap it in cling film, resting the dough for 30 minutes in the fridge. Roll out the dough with a rolling pin between two pieces of parchment paper until it’s 5-6 cm thick. Cut out the biscuits and bake on a parchment lined tray at 180°C ventilated for about 15 minutes.
•• 1 egg
•• 60 g sugar •• 75 g butter
•• grated lemon zest •• 1 pinch of salt
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