Every now and then, I find myself buying delightful snacks from a vending machine by a famous brand made with rice flour and coconut. They’re delightful shortbread, and I thought, why not try making them? The recipe isn’t on the package, but by reading the ingredients, you can figure it out by eye and taste. Another thought, what shape to give them! Since the original is flower-shaped, to avoid copying, I use the mold for Genoese Canestrelli that I often prepare. Now, come into the kitchen with me to experiment with this recipe… the Canestrelli Rice and Coconut Gem!
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Other sweet recipes
- Difficulty: Very easy
- Cost: Economical
- Rest time: 30 Minutes
- Preparation time: 10 Minutes
- Portions: 12 pieces
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 3/4 cups rice flour
- 1/2 cup coconut flour
- 1/2 cup powdered sugar (cane)
- 2 tbsps cornstarch
- 1 egg
- 1/2 cup butter (soft)
- 1 tbsp acacia honey
- 1 tsp baking powder
- Half vanilla bean
- 1 pinch fine salt
Tools
The recipe contains IconA affiliate links
- Kitchen Scale
- Bowl
- Wooden Spoon
- Cling Film
- Parchment Paper
- Rolling Pin
- Pastry Board
Steps
Decide whether to mix by hand or with a stand mixer. I chose to do it by hand. Pour all the ingredients into a large bowl. Mix with a wooden spoon before using your hands. Form a dough, wrap it in cling film, and let it rest in the fridge for 30 minutes.
Preheat the oven to 340°F. After the time has passed, place the dough on a pastry board covered with parchment paper. Dust with a little rice flour and roll out the dough to a thickness slightly more than 1/5 inch. Using a cutter, cut out the canestrelli and place them spaced apart on a baking sheet covered with parchment paper. Bake for 10 minutes with the door closed and then another 5 minutes with the door slightly open to release moisture. Once cool, serve your Canestrelli Rice and Coconut Gem.
