Pasta Frolla Senza Glutine

Pasta Frolla Senza Glutine is a delightful gluten-free Italian breakfast pastry that is both rich and buttery, perfect for a sweet start to your day. This versatile dough can be used for tarts and cookies, offering a melt-in-your-mouth texture that pairs beautifully with jams or fresh fruits.

Ingredients

• Gluten-free all-purpose flour - 200 grams
• Unsalted butter - 100 grams, softened
• Powdered sugar - 80 grams
• Egg - 1 large
• Vanilla extract - 1 teaspoon
• Baking powder - 1/2 teaspoon
• Salt - 1/4 teaspoon
• Zest of 1 lemon

Steps

1. Preheat your oven to 180°C (350°F).
2. In a mixing bowl, combine the gluten-free all-purpose flour, baking powder, and salt.
3. In a separate bowl, cream the softened butter and powdered sugar until light and fluffy.
4. Add the egg, vanilla extract, and lemon zest to the butter mixture and mix until well combined.
5. Gradually add the dry ingredients to the wet mixture, stirring until a dough forms.
6. Wrap the dough in plastic wrap and refrigerate for 30 minutes.
7. Once chilled, roll out the dough on a lightly floured surface to about 5mm thickness.
8. Cut the dough into desired shapes and place them on a baking sheet lined with parchment paper.
9. Bake in the preheated oven for 15-20 minutes, or until lightly golden.
10. Allow to cool before serving with your favorite jam or fresh fruit.

Nutrition

• Calories: 280
• Protein: 4 g
• Carbs: 35 g
• Fiber: 2 g
• Sugar: 10 g
• Sodium: 150 mg
• Cholesterol: 80 mg
• Total Fat: 12 g
• Saturated Fat: 7 g
• Unsaturated Fat: 4 g
• Water: 0.05 L

Health Benefits

• Gluten-free option suitable for those with gluten intolerance.
• Contains healthy fats from butter which can provide energy.

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