Biscotti di pasta frolla senza glutine da ritagliare

Ingredienti

• 2 cups (4 sticks) unsalted butter or vegan buttery sticks
• 1 1/2 cups sugar
• 2 large eggs
• 2 teaspoons pure vanilla extract
• 3.75 cups white rice flour (1/2 cup for dusting counter)
• 1 1/2 cups cornstarch
• 1 1/4 cups potato starch ((not potato flour))
• 2 teaspoons salt
• 1 teaspoon xanthan gum
• Icing

Preparazione

1. 1

   Preheat oven to 350°F. Line 2 baking sheets with parchment paper.

2. 2

   Using a mixer with the paddle attachment, beat butter and sugar on medium speed until light and fluffy. Scrape the bowl with a spatula.

3. 3

   Add eggs one at a time. Mix for 1 minute. Add vanilla. Scrape the bowl.

4. 4

   In a separate bowl, combine 3¼ cups flour, cornstarch, potato starch, salt and xanthan gum. Mix into wet ingredients until combined.

5. 5

   Divide dough into 3 balls. Set 2 aside.

6. 6

   Dust counter or rolling board with flour. Press the ball flat with your hands. Roll dough out to just over ¼-inch thick. Using cookie cutters, cut out cookies and place them on prepared cookie sheets about 1 inch apart.

7. 7

   Place in preheated oven and bake about 12 to 15 minutes. Cookies are done when they start to get golden around edges. Remove from oven and place on a cooling rack.

8. 8

   When cool, decorate with Icing. Store in an airtight container on the counter for up to 5 days or in the freezer for up to 6 weeks.