Steps

• In a large bowl, work the soft butter with a wooden spoon along with the sugar and pinch of salt, until you obtain a mixture with the consistency of an ointment. Then also add the vanilla extract (fig. 1).

  

• Work for another minute, then incorporate the egg and let it absorb with the help of a hand whisk (fig. 2).

  

• At this point, gradually add the previously sifted all-purpose flour (fig. 3).

  

• Also incorporate the almond flour and continue mixing (fig. 4).

  

• Add the sifted potato starch and mix using a wooden spoon again (fig. 5).

  

• Once everything is mixed, add the cinnamon (fig. 6).

  

• Then sift in the baking powder and continue to mix the ingredients (fig. 7).

  

• Finally, add the previously ground spelt or corn flakes with a mixer (fig. 8).

  

• Once well mixed, place the still soft dough in the fridge for approx. 30′*, covering with plastic wrap. After this resting time, you will have obtained a firmer consistency. Then with hands always slightly moist but not wet, quickly work small portions of dough, forming balls the size of a walnut (fig. 9).

  

• Roll them in the two types of cereals left whole, corn flakes and whole spelt flakes with chocolate, in two separate bowls. Roll each ball you have formed in one of these versions, making sure the cereal adheres well on all sides. Place your covered shortbread cookies on a baking tray lined with parchment paper or recyclable silicone, well spaced from each other to avoid them sticking during baking (fig. 10).

  

• I recommend refrigerating again for another 20′ before baking. Then bake in a preheated oven at 350°F for 15′-17′. Check your cookies in the last few minutes.

  

• Once baked, they will appear still soft but, once cooled, they will be perfect! Transfer your desert roses to a cooling rack before serving them (fig. 12).

  

• Once cold, dust the desert roses with powdered sugar to taste.

  
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• Enjoy your meal from FeFè’s kitchen!