You know those old-fashioned sweets, the ones that smell of good food and tradition? We love them and thought we would prepare a simple but very tasty recipe, biscuits that are a temptation to enjoy on their own or to accompany tea: gluten-free Desert Roses.
Their shape is unmistakable, their texture crispy and their taste delicately enveloping, in short, they are perfect for breakfast or a snack during the day, perhaps even accompanied by tea or coffee. Have a look also at my Coffee biscuits if you want to enrich your choice!
If you are short on time and do not like to cut biscuits, this is definitely the right recipe for you.
48.5g carbohydrates per 100g
- 80g almonds, peeled
- 70 g organic cornflakes Sarchio**
- 60g raisins
- 50g flour mix for bread, brand BiAglut**
- 50g corn starch*
- 50g sugar
- 45 g butter
- 1 egg
- a bit of vanilla from the pod
- 4g baking powder*
- a pinch of salt
**Ingredients specific for celiacs
*Ingredients whose labels must read “gluten free” (or, in Italy, present on Prontuario AIC)
- Soak the raisins in lukewarm water.
- In a food processor, grind the almonds to a floury mixture, then add the flour, corn starch, butter, egg, vanilla, salt, sugar and baking powder; mix to incorporate all ingredients well. Finally, add the squeezed raisins.
- Pour the cornflakes onto a sheet of baking paper. With a teaspoon, take an amount of dough the size of a large walnut and roll it over the cornflakes so that they adhere to the surface.
- Place the desert roses on a baking tray covered with parchment paper and bake them in a static oven preheated to 180° for about 20 minutes.
Version with gluten of Desert roses
Replace the BiAglut flour with 50g wheat flour and use standard cornflakes.