Ingredients
- 200 gr rice flour
- 170 gr starch
- 1 tsp baking powder
- 60 gr clarified butter
- 75 gr coconut flower sugar
- 1 fresh ground lemon zest
- 3 eggs
Servings: castagnole
Instructions
- In a big bowl put the rice flour and the starch and mix well.
- In another bowl add the coconut flower sugar and the butter and mix again well
- Add the lemon zest and the eggs, mix well and add then slowly the flour mixture. Stir first with a wooden spoon, then take your hands to kneel the dough. It will be a soft but firm dough ball.
- Preheat the oven to 225°C/350°F and put a parchment paper on a baking sheet.
- Now form small balls out of the dough and put them on the baking sheet.
- Bake for 10 minutes or until golden.
Recipe Notes
They should be eaten while they are still warm.
Roll them in pure sugar (paleo friendly), in a sugar mix with cinnamon or leave them 'bare' like I did.
You can fry them as well. In this case take a frying pot, add frying oil and put a few dough balls at a time into the hot boiling oil. Take them out when they begin to turn golden brown, put them on a paper towel to absorb the excess oil and then roll them in the sugar/mix or leave them 'naked'.
You can dust them also with colored icing to make them more fun.
Share this Recipe
Powered byWP Ultimate Recipe