Frollini senza glutine

Want to find out how to make crumbly, uniquely flavoured and gluten free biscuits?

We present the recipe for ORGANIC GLUTEN FREE COOKIES, made with our SpigaBuona Cake Mix, semi-wholemeal, with no added sugar and lactose-free, like all our SpigaBuona gluten-free flours.

These gluten free cookies are perfect for breakfast, to accompany a good coffee, tea or freshly squeezed orange juice.

All Spigabuona flours are:

Follow the recipe of our Health Food Coach Vanessa Lorenzetti:



In a bowl, work the cold butter, the sugar, the pinch of salt and the seeds of a vanilla bean with your hands until you obtain a sandy mixture which is not perfectly bound. Then add the eggs.

Finally, incorporate the Spigabuona Cake Mix taking care not to overwork the dough.

Wrap in a plastic wrap and refrigerate for a minimum of 1 hour before using.

Lightly dust your surface with rice flour and roll out the dough to about 1/2 cm thickness and then form the biscuits into the desired shape. (The rice flour will not cause the dough to stick to your hands).

Arrange them on a baking sheet and bake in a preheated oven at 180 degrees for about 20 minutes.

Frollini gluten free

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