Time: 45 minuti
Difficulty: Facile

about 600 g of dough
150 g special mix for short pastry Molino della Giovanna
150 gluten-free hazelnut flour
110 g brown sugar
150 g butter
2 eggs
a pinch of salt
the grated zest of an orange

Time: 45 minutes plus rest
Difficulty level: easy

Proceeding
Pour into a bowl or planetarium the softened butter, sugar and the peel of an untreated orange. Knead the mixture for about 5 minutes until it has become homogeneous. Then proceed to add the eggs and then the mix waiting for it to be well incorporated, then proceed with the pinch of salt and hazelnut flour. During processing, if you use the planetary, from time to time turn it off and with a spatula collect the compound that the centrifugal action distributes on the edges of the cup.
When the mixture is compact, form a stick, cover with film and refrigerate for at least an hour.
After the rest time resume the dough and form small balls of about 20 g, line a pan with baking paper and store the biscuits. Heat the oven to 170 ºC and cook for about 25 minutes.
After the cooking time remove the pan from the oven and let it rest for at least an hour before serving.