A healthy recipe, with Ruggeri Quinoa Flour that makes
the dough more consistent and "crunchy" . The extra touch: the orange zest, which gives an
intense aroma to the dough and enriches the
aromatic profile of the quinoa . The "Cuore di Sedano" recipe for these quinoa biscuits also includes the use of
Arifa Organic Flour , the Ruggeri organic flour blend perfect for desserts, cakes and biscuits.
Ingredients
- 50 g of Ruggeri Quinoa Flour
- 100 g of Arifa Organic Flour Ruggeri
- 50 g butter in pieces
- 50 g of sugar
- 1 egg yolk
- 15 ml of milk
- 15 g of toasted hazelnut grains
- grated organic orange zest
- 1 teaspoon baking powder
- icing sugar, for dusting
Procedure
Put all the ingredients in a mixer and mix well for a few seconds, without heating the mixture. Form a loaf, wrap in cling film and place in the refrigerator for 30 minutes.
Form walnut-sized balls and place them spaced apart on a baking sheet lined with parchment paper. Bake at 160°C for about 20 minutes. Place on a wire rack to cool and, before serving the quinoa biscuits, sprinkle them with icing sugar.
