These cookies with rice flour and hazelnuts are simple and light treats, very easy to prepare and perfect to accompany tea or a nice cup of milk for breakfast. To be honest, I kept going to open the tin box where I had stored them until they were gone. They are gluten-free and therefore ideal for those who suffer from celiac disease (many ask me for recipes for this condition) but I recommend them to everyone because they are delicious.
Other gluten-free cookies that might interest you:
- Difficulty: Easy
- Cost: Economical
- Rest time: 30 Minutes
- Preparation time: 20 Minutes
- Portions: 24 Pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for 24 cookies with rice flour and hazelnuts
- 1 1/2 cups rice flour
- 2 1/2 tbsps potato starch
- 5 1/4 tbsp butter
- 1/4 cup sugar
- 1 egg (medium)
- 1 pinch salt
- 24 whole hazelnuts
- powdered sugar (for dusting)
Tools
I prepared the dough for these cookies with the Thermomix, but you can use any other mixer or even make it by hand.
- 1 Mixer (I used the Thermomix)
- Plastic wrap
- 1 Baking tray
- Parchment paper
Preparation of Cookies with Rice Flour and Hazelnuts
WITH THE THERMOMIX: put granulated sugar in the bowl and pulverize it (7 sec. at Turbo speed). If mixing by hand, use powdered sugar instead of granulated.
Then add the rice flour, potato starch, and a pinch of salt and mix (5 sec. speed 4).
Add the butter in pieces and the egg and knead (1 min. at Dough speed).
Transfer the dough onto the work surface and work it quickly by hand until it’s smooth and homogeneous.
WITHOUT THE THERMOMIX: put the flour, starch, sugar, and salt in a bowl and mix. Then add the butter in pieces and blend using your fingertips until you get a crumbly mixture. Add the previously beaten egg and knead vigorously first inside the bowl and then on the work surface.
Form a flat loaf, wrap it in plastic wrap, and let it rest in the refrigerator for at least half an hour.
After the resting time, transfer the dough to the work surface and take portions of 15g each. Roll them between your palms into balls. I cut the loaf into squares for convenience; then I weighed each square, trimming it if it was too large or adding dough if it was too small. You can proceed as you prefer.
Place the balls on a baking tray lined with parchment paper.
Finally, insert a whole hazelnut into the center of each ball. If the cookie breaks while doing this, don’t worry. Take it in hand and gently mold it around the hazelnut.
Bake the cookies with rice flour and hazelnuts in a preheated static oven at 350°F for 15/20 minutes. Remove them from the oven and let them cool before decorating them with a light dusting of powdered sugar. Enjoy! Paola
I take this opportunity to remind you that you can follow me on various social media to stay updated on new recipes I post. You can find me on Facebook (HERE), on Twitter (HERE), on Pinterest (HERE), on Instagram (HERE), and also on TikTok (@zenzero_limone). Thank you! ♥
