Gluten-free lemon almond cantucci

Ingredients

For 1 serving

• Rice flour20 g
• Cornstarch5 g
• Almonds8 g
• Sugar10 g
• Eggs15 g
• Lemon zest2 g
• Baking powder1 g

Contains: nuts, eggs

Method

1. Preheat a conventional oven to 180 °C and line a baking tray with baking paper.
2. Wash the lemon and grate the yellow zest; in a bowl mix the rice flour, cornflour, sugar, baking powder and lemon zest.
3. Add the eggs and knead until you have a compact dough, then work in the whole almonds.
4. Shape a log about 4 cm wide and 2 cm high, place it on the tray and bake for 15 minutes, until golden and firm to the touch.
5. Let it cool for 5–10 minutes, as it is more fragile without gluten, then cut it with a serrated knife into diagonal slices about 1 cm thick.
6. Lay the slices flat on the tray and toast for another 8 minutes, until golden on both sides; let them cool, and they turn crumbly and crisp.