Ingredienti (per uno stampo da 24):
300 gr di farina senza glutine (mix di farine riso, carruba, maizena, fecola di patate, meglio se già pronto)
150 gr di burro a temperatura ambiente
140 gr di zucchero a velo
2 uova intere
1 pizzico di sale
estratto di vaniglia
Preparazione:
Mettere nel robot tutti gli ingredienti, azionarlo fino a quando l'impasto non diventa una palla. Non lavorare troppo per non scaldare l'impasto. Avvolgere la palla in pellicola. Lasciare riposare nel frigorifero per 30 minuti.
English version
Ingredients (diam. 10"):
300 grams of gluten free cake flour (mix of rice, carob, corn starch, potato starch, better if already prepared and bought)
150 grams of butter, diced, then softened to room temperature
140 grams of icing sugar
2 eggs
1 pinch of salt
Ingredients (diam. 10"):
300 grams of gluten free cake flour (mix of rice, carob, corn starch, potato starch, better if already prepared and bought)
150 grams of butter, diced, then softened to room temperature
140 grams of icing sugar
2 eggs
1 pinch of salt
vanilla extract
Directions:
Put all the ingredients in the bowl of a stand mixer, using the paddle attachment and mix all together without whipping.
Make a ball and wrap it in ceiling film. Chill for at least half an hour in the refrigerator.
Directions:
Put all the ingredients in the bowl of a stand mixer, using the paddle attachment and mix all together without whipping.
Make a ball and wrap it in ceiling film. Chill for at least half an hour in the refrigerator.
