Time: 1 ora e 30 minuti
Difficulty: Facile

Ingredients for 4 people 
250 g of butter
180 g gluten-free powdered sugar
370 g gluten-free impalpable rice flour
30 g tapioca starch without gluten
20 g gluten-free potato starch
4 whole eggs and eggs
2 yolks of egg
10 g guar gum
grated rind of an unprocessed orange
a pinch of the salt
Gluten-free powdered sugar
fine rice flour for the gluten-free dusting  
For the filling
300 g gluten-free ranca jam

Setting up Bread Machine 
Programme 18
Gilding /
Forma /
Duration /

Procedure
Insert all ingredients into the PAGNOTTA container, select the 18 program and press START. The mixture lasts a total of 27 minutes: about halfway through the dough, the consistency must be quite compact.
Take the pastry and knead it a few minutes on a pastry board, roll it with the rolling pin up to the thickness of about 4-5 mm, with a pointed wheel pierced the shortcrust; take a paste bowl diameter 6 cm, with a paste cup 10 cm in diameter, form 30 circles and place them on a tray lined with parchment paper. With the leftover dough, roll out another sheet and obtain another 30 disks of the same diameter, which you will drill in the middle with a smaller mould (4 cm in diameter). Place also these biscuits on the lollipop and bake everything in the oven preheated to 180°, for 15 minutes.

As soon as the surface is golden, turn them out and let them cool on a grate.
Now take the whole discs and pour over a teaspoon of orange jam, taking care to put a little more in the middle.

Finally, cover with perforated biscuits and sprinkle with plenty of icing sugar.