Difficulty: easy
Preparation time: 5 min
Cooking time: 10 min
Servings: 1
Calories: 356
C 38– G 8 – P 34
Ingredients:
- 50 g of Ruggeri spelt flour
- 180 g of egg white
- orange peel
for the filling:
- 50g of Greek yogurt
- a few drops of orange juice
- rum flavoring
for the icing:
- 5 g of bitter cocoa
- 5g coconut oil
- water to taste
Procedure:
Turn the oven on to 180°.
First, sift the flour and yeast so that no lumps form in the mixture.
Pour the egg, yolk, coconut oil, honey and yogurt into the mixer and start, mix well, then gradually add the flours, macha, salt and yeast, leave to mix until a compact ball has formed, then remove the dough from the mixer and wrap it in cling film and leave it to rest for at least 30 minutes in the refrigerator.
Remove the shortcrust pastry from the fridge and roll it out between two sheets of baking paper until it is 2 mm thick. Cut the biscuits with different sized star-shaped pastry cutters. Line a baking pan with baking paper and arrange the biscuits, then bake the biscuits for 10 min. Once cooked, let them cool completely on a rack.
Build the little tree by piling one biscuit on top of the other.
