RICE BISCUITS WITH CEDRINA PUMPKIN JAM AND CITRUS FRUITS

Many people are not familiar with citron pumpkin and limit themselves to using its jam either to accompany rusks/bread or to fill tarts.

Look at what #morenaincucina suggests instead…

Try it and let us know….

 

RICE COOKIES WITH CITRON PUMPKIN AND CITRUS JAM

 

Ingredients (for about 40 cookies)

300 g organic rice flour

180 g butter

120 g powdered sugar

1 whole egg + one yolk

Half a vanilla bean

GIODÀ citron pumpkin and citrus jam

 

Prepare the shortcrust pastry: cut the butter into pieces and work it with the sifted rice flour. When the mixture becomes crumbly and dry, add the powdered sugar and the seeds from the vanilla bean.

Add the egg, let it absorb, then add the yolk.

Form a ball, wrap it in plastic wrap and let it rest in the refrigerator for an hour.

After the resting time, roll out the dough to a thickness of about 5 mm and cut out squares using a ravioli cutter.

Place the cookies on a baking sheet lined with parchment paper, fill with a teaspoon of jam and cover with another cookie.

Bake at 180 degrees for 12/15 minutes.

They keep for 4/5 days in a tin box.