Neapolitan gluten-free and lactose-free cookies

Name: Neapolitan gluten-free and lactose-free cookies
Prep time: 45 min
Yield: 8
Cuisine: Italia
Ingredients: 250 g Nutrifree gluten-free flour for shortcrust pastry; 100 g Sugar; 100 g Lactose-free butter; 1 egg yolk Egg yolk; 1 egg Eggs; 1 teaspoon Vanilla extract; to taste Grated lemon zest; null Filling; 75 g Gluten-free cookies; 150 g Sponge cake/colomba/panettone; 2 tablespoons Sour cherry jam; 55 g Amarene fabbri; 40 g Amarene syrup; 40 g Unsweetened cocoa powder; null Glaze for coating; 1 egg white Egg white; 100 g Powdered sugar; to taste Lemon drops

@sweetceliacworld

Discover Neapolitan gluten-free and lactose-free cookies: an explosion of authentic taste and Italian tradition. Selected ingredients for everyone. Try them now!

Difficulty: Easy

Cooking time: minCooking: min

Preparation time: 45 minPreparation: 45 min

Country: Italia

sweetceliacworld@sweetceliacworld

Ingredients

No. Servings

Nutrifree gluten-free flour for shortcrust pastry250g
Sugar100g
Lactose-free butter100g
Egg yolk1egg yolk
Eggs1egg
Vanilla extract1teaspoon
Grated lemon zestto taste
Filling
Gluten-free cookies75g
Sponge cake/colomba/panettone150g
Sour cherry jam2tablespoons
Amarene fabbri55g
Amarene syrup40g
Unsweetened cocoa powder40g
Glaze for coating
Egg white1egg white
Powdered sugar100g
Lemon dropsto taste

Preparation Ingredients General Information Analysis Macronutrients

Preparation

STEP 1 OF 7
SHORTCRUST PASTRY Combine flour, sugar, and butter and work until they are blended.
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.
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.
STEP 4 OF 7
GLAZE Combine everything with a whisk or fork until all ingredients are blended.
STEP 5 OF 7
COMBINE EVERYTHING At this point, take the shortcrust pastry and roll it out to create a not too thick rectangle.
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.
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

Origin

Italia, Campania

Analysis

Macronutrients (100 gr)

Attention

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Descrizione

Preparation

STEP 1 OF 7

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

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.

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.

STEP 4 OF 7

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

STEP 5 OF 7

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

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.

STEP 7 OF 7

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

Macronutrients (100 gr)

Energy (kcal)	298.89
Carbohydrates (g)	46.91
of which Sugars (g)	28.22
Fat (g)	10.12
of which Saturates (g)	5.33
Protein (g)	6.46
Fiber (g)	1.77
Sale (g)	0.04