Biscotti di zucchero senza glutine da ritagliare

Ingredienti

• 15 ounces gluten free flour blend (about 3 cups)
• 1/2 teaspoon baking powder
• 1/4 teaspoon kosher salt
• 1/4 teaspoon xanthan gum (omit if your blend contains)
• 1 cup butter (softened)
• 1 cup granulated sugar
• 1 egg plus 1 yolk (room temperature)
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract
• Royal Icing
• sprinkles and other decorations (optional)

Preparazione

1. 1

   Dry: Mix together the flour, salt, baking powder and xanthan gum. Set aside.

2. 2

   Cream the softened butter and sugar with an electric mixer or stand mixer on medium until pale and fluffy. About 2 minutes. Add egg, egg yolk, and extracts. Beat until well combined.

3. 3

   Combine: Reduce speed to low and add the flour a cup at a time. Mix until the dough comes together, about 2 minutes.

4. 4

   Chill: Dive dough into 2 pieces. Form into discs and wrap with plastic wrap. Chill in the refrigerator for at least one hour.

5. 5

   Roll: Place one sheet of parchment or a Silpat on your counter. Working with one piece at a time, cover with a second piece of parchment and roll to 1/8 inch thick. Cut into the desired shape. Place on a baking sheet and chill for 30 minutes.

6. 6

   Bake: Preheat oven to 325 F degrees. Bake cookies one sheet at a time for 12 to 14 minutes until edges begin to turn golden and they are firm to the touch. Rest cookies on your baking sheet for 3 to 5 minutes then cool cookies on a wire rack. Decorate once totally cooled.