Time: 50 minuti più tempo di riposo
Difficulty: Facile

These biscuits made with naturally gluten-free flours hide a fantastic ingredient in taste and property: almond flour.

Ownership:
The flour is obtained from the grinding of dried almonds, is particularly rich in protein, sugar, vitamin E, B vitamins and mineral salts (calcium, potassium, magnesium, phosphorus, iron and zinc).
It also contains emulsine, a substance that improves the digestion of carbohydrates. Dried almonds are rich in unsaturated fatty acids and contain little water. Finally, almonds have antiseptic, laxative properties and are a mild natural antidepressant.
On the market we find two types of almond flour: Flour obtained from shelled almonds or Flour obtained from shelled and peeled almonds
Historical outline of the project:
The almond tree is an arboreal plant 12 meters high, linked to very romantic traditions and legends. It is said that Acamante left for the war of Troy and Philis who while waiting dies, but the Goddess Athens turns it into an almond tree that on the return of the Greek hero, exploded in a harmony of small white flowers.
Notes: The almond, in fact, is not, as you might think, the fruit of the plant. 
Only sweet almonds are edible, because the bitter variety of almonds contains poisonous compounds.

Ingredients for 600 g of dough
80 g gluten-free fine rice flour
40 g gluten-free potato starch
30 gluten-free corn starch
4 g gluten-free xanthan gum 
150 g almond flour allowed
110 g of cane sugar
150 g of butter
a pinch of salt
the zest of an orange 

Time:50 minutes plus rest
Difficulty: Easy

Proceeding

Place all the flours in a bowl and mix well with a whisk
Pour into the bowl separately the softened butter, cane sugar, grate the peel of an untreated orange and whip the mixture for about 5 minutes until it has become foamy and homogeneous. Then begin to add the mixture of flours waiting for it to incorporate well, add a pinch of salt and almond flour, continue mounting everything with the whisk or planetary. During the processing, from time to time turn off the planetary and with a spatula collect the compound that the centrifugal action will have smeared on the edges of the cup.
When the mixture is homogeneous, remove from the bowl and form a stick with film, refrigerate for at least 1 hour.
After the rest time, take the dough from the fridge and form small balls weighing about 20 g, line a baking sheet with baking paper and place on the pan. Heat the oven to 170 º C and get to temperature, bake the biscuits for about 25 minutes.
After the cooking time remove the pan from the oven and leave to rest for at least 1 hour before serving.