Neapolitan gluten-free and lactose-free cookies

Preparation

1. STEP 1 OF 7

   SHORTCRUST PASTRY Combine flour, sugar, and butter and work until they are blended.

2. STEP 2 OF 7

   Add the egg, vanilla, and lemon zest. Create a nice dough ball to rest wrapped in plastic wrap while making the filling.

3. STEP 3 OF 7

   FILLING Combine everything together by crumbling the sponge cake and cookies. You should create a fairly compact mixture to then form a sausage to insert into the shortcrust pastry.

4. STEP 4 OF 7

   GLAZE Combine everything with a whisk or fork until all ingredients are blended.

5. STEP 5 OF 7

   COMBINE EVERYTHING At this point, take the shortcrust pastry and roll it out to create a not too thick rectangle.

6. STEP 6 OF 7

   In the middle of the pastry, lengthwise, place the previously made mixture so as to leave side flaps of the pastry. Fold the side flaps of the pastry over the filling to cover it.

7. STEP 7 OF 7

   Cut rectangles about 3.5 cm wide. Cover with glaze and bake for 25/30 minutes at 180°C.

General Information

Analysis

Macronutrients (100 gr)