White pearl corn flour cookies with dark chocolate chips are a gluten-free and egg-free treat, perfect for those following a gluten-free diet. The biancoperla corn is a variety of high-quality white corn flour (a Slow Food presidium) with good shelf life, mainly used in Veneto.
Gluten-Free and egg-free recipe.
Gluten-Free Desserts
- Difficulty: Medium
- Cost: Cheap
- Preparation time: 15 Minutes
- Portions: about 50 cookies
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 40.62 (Kcal)
- Carbohydrates 5.47 (g) of which sugars 2.26 (g)
- Proteins 0.35 (g)
- Fat 2.03 (g) of which saturated 0.95 (g)of which unsaturated 0.51 (g)
- Fibers 0.10 (g)
- Sodium 8.41 (mg)
Indicative values for a portion of 8 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
White Corn Flour Cookies
- 5 1/3 tbsp butter (soft)
- 5 1/3 tbsp white corn flour (biancoperla)
- 5 1/3 tbsp gluten-free rice flour
- 2 2/3 tbsp gluten-free potato starch (or cornstarch)
- 6 1/3 tbsp sugar
- 1 tsp baking powder
- 1 pinch salt
- 2 2/3 tbsp whipping cream (or 3 1/3 tbsp UHT cooking cream)
- 1/3 cup gluten-free dark chocolate chips
White Corn Flour Cookies
NOTE for CELIACS – Always consult the Italian Celiac Association’s guide and read the ingredients of purchased products carefully to ensure they are free of gluten contamination.
First, remove the butter from the refrigerator. Then prepare all the other ingredients.
In a bowl, place: butter, flours, sugar, sifted baking powder, salt, vanilla, and cream. Mix everything with your hands. Then transfer the dough to the work surface and add the chocolate chips, kneading well to distribute them evenly.
Create two rolls with a diameter of about 1 1/4 inches. Cover them with plastic wrap and let them rest in the refrigerator for at least 30 minutes (or better in the freezer for at least 10 minutes).
Cut the dough lengthwise, then slice it into 3/4 inch pieces, as shown in the photo. I recommend making the treats tall, as they tend to flatten during baking.
Place the formed cookies on a baking sheet lined with parchment paper and let them chill in the refrigerator (or better in the freezer) until the oven reaches temperature.
Bake in a preheated static oven at 356°F for about 18 minutes, on the middle rack.
Remove the cookies from the oven when they are still soft; they will harden as they cool.
STORING white corn flour cookies
Store them in a tin box for more than two weeks. White corn flour can also be used to make ZAETI, famous Venetian yellow cookies. They will be less yellow but still delicious.
Curiosities
What is the name of white corn flour?
There are different varieties of white corn flour:
– Biancoperla cultivated in the Venetian foothills
– White ear corn (in dialect Spogna) cultivated in the Naples areaWhat is the difference between white corn and yellow corn?
White corn has white or cream kernels and is slightly sweeter with a more tender texture compared to yellow corn, which has yellow kernels and a richer flavor.
