Avocado shortcake biscuits with RISOINFIORE rice flour

Recipe by: l'orso in cucina https://www.facebook.com/lorsoincucina/


° 100 g of ripe avocado flesh
° 100 g of granulated sugar
° 150 g of RISOINFIORE rice flour
° 150 g of ground almonds
° 1 egg
° 20 g of raisins or chocolate drops
° 1 teaspoon of baking powder
° 1 teaspoon of vanilla extract


Blend the avocado pulp until it has a creamy consistency, then pour it into a bowl. At this point, add the flours, sugar and baking powder and rub the ingredients together quickly using your fingertips. Once you have a breadcrumb-like mixture, add the eggs and the vanilla. Lastly, add the raisins or the chocolate. Work quickly into a smooth, uniform ball of cookie dough, wrap in cling film and leave to rest in the fridge for around an hour. Preheat the oven to 180 degrees static, meantime take the mixture and shape into small, evenly-sized balls. Space them out evenly on an oven tray lined with baking paper. At this point, use your thumb to flatten each biscuit a little in the centre. Bake in the oven for around 20 minutes. Leave to cool on a wire cooling rack before serving.

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