These gluten-free butter cookies, also known as traditional meneghini, are an easy and crumbly recipe perfect for breakfast, a snack, or to serve with coffee and cappuccino when you want to bring a simple yet crowd-pleasing dessert to the table.
The recipe was born on one of those special mornings when I received a visit from my old friends, ‘the moms,’ as my husband affectionately calls them. Amidst chatter and laughter, the aroma of butter melting in the oven began to fill the kitchen, turning an ordinary moment into a cherished memory.
Since choosing a gluten-free diet, I enjoy showing that traditional homemade desserts can be made without sacrificing taste. So I adapted my classic butter meneghini recipe into a gluten-free version, perfect for everyone.
The result is fragrant and crumbly gluten-free cookies, ideal for dipping into cappuccino or offering to guests. If you’re looking for an easy and fail-proof recipe, keep reading.
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 8 people
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 9 oz butter (soft)
- 5.3 oz powdered sugar
- 2 eggs
- 12.3 oz rice flour (you may need up to 14 oz depending on the size of the eggs)
- dark chocolate (for decorating)
Tools
- 1 Electric Whisk
- 1 Piping Bag
- 1 Star Tip
👩🍳 Procedure
Prepare the softened butter
Leave the butter at room temperature until it is soft and creamy to the touch. This step is crucial for achieving crumbly and well-mounted cookies.
Mix butter and sugar
Place the butter and sugar in the mixer with the paddle attachment and work at medium speed until you get a smooth, light, and thick cream.
Add eggs
Add the eggs one at a time, ensuring each egg is fully absorbed before adding the next. The dough should remain soft and homogeneous.Incorporate the rice flour
Add the flour gradually. If you want to use a pastry bag, stop around 13 oz, so the dough remains soft enough to be easily squeezed.
If you prefer to work it by hand, you can go up to 14 oz for a firmer dough.
Shape the cookies
Transfer the dough into a pastry bag and shape the meneghini directly onto a baking tray lined with parchment paper, creating the classic spiral or tuft shapes.
Baking
Bake in a preheated static oven at 392°F for about 10 minutes, or until the cookies are lightly golden on the edges.
📝 Final Notes and Tips
These gluten-free butter cookies keep perfectly in a tin box for 4-5 days, maintaining all their fragrance.
If you don’t have a pastry bag, you can form small tufts with two teaspoons.
For a fragrant variant, you can add grated lemon or orange zest to the dough.
They are perfect as gifts, perhaps packaged in transparent bags with a ribbon.
FAQ (Questions and Answers)
Can I replace rice flour with a gluten-free mix?
Yes, you can use a gluten-free cake mix, but the texture might slightly change. Add the flour gradually until you achieve a soft dough workable with the pastry bag.
How do I know when the cookies are ready?
The meneghini should remain pale, with just a light golden edge. If they get too dark, they risk losing their typical crumbliness.
