How to make
Mix the rice flour with the baking powder. I grind rice myself in the blender for about 60 seconds at maximum speed. You can also do it in a coffee grinder or other suitable device.
In the same device, grind the sugar along with the finely peeled lemon peels.
Beat the egg and beat lightly. Mix the sugar and flour with the baking powder and add the butter in pieces (cold), rubbing it in with your fingers. Finally, pour the slightly beaten egg.
Knead a smooth dough. If it sticks, add a little almond or coconut flour.
Since the dough doesn't have to be very hard, I grease my hands and even if it sticks a little, it's easy to shape the biscuits.
Cut balls the size of a walnut or a little smaller, flatten them slightly and arrange them on a tray lined with baking paper. Leave space between the biscuits.
Stick an almond on top of each gluten-free biscuit.
Bake in a preheated oven at 360°F (180°C) for about 16-17 minutes or until golden brown.
Great biscuits for your morning or afternoon coffee!
Enjoy your meal!
