Ingredients for about 25 cookies:

- 200 gr. of Rosso Rosetta Rice Flour

- 1 egg

- 70 gr. of butter

- 70 gr. of sugar

- 2 tablespoons of milk

- 1 vial of lemon flavor

- 25 gr. of baking powder

- 100 gr. of Hazelnuts Cream with Melotti Rice Flour

- 100 gr. of Mascarpone cheese


In a bowl sift Rosso Rosetta Rice Flour and baking powder, add the butter previously soften in pieces. Amalgamate until frothy, add egg, sugar, milk and lemon aroma. Stir gently from bottom to top. Finish to knead with the hands until the dough is smooth and consistent. Make a ball with the dough and wrap it in cling film and leave to stand for approx 1 hour into the fridge. After that, make 50 little balls and put them on a baking sheet covered with baking paper. Bake the cookies in a convection preheated oven (170°C) for about 15 minutes. Leave to cool and join cookies one to one with Hazelnuts Cream and Mascarpone cheese. Dust them with some powdered sugar.


Mamma Rosetta