Diamantini (cookies) with rice flour

The Diamantini with rice flour are a delicious gluten-free variation of the more traditional Diamantini cookies.

Ingredients

• 200 g of rice flour
• 100 g of butter at room temperature
• 80 g of granulated sugar, plus a little extra for covering
• 1 egg
• Grated zest of 1 untreated lemon
• A pinch of salt
• 1 teaspoon of vanilla extract (or the seeds of a vanilla pod)

Preparation

1. In a bowl, cream the soft butter with the sugar until fluffy.
2. Add the egg, lemon zest, pinch of salt, and vanilla extract. Mix well to combine all the ingredients.
3. Gradually incorporate the rice flour, a little at a time, until a homogeneous dough is formed.
4. With the dough, form rolls about 3 cm in diameter and wrap them in cling film. Let them rest in the refrigerator for at least an hour so that they harden.
5. Preheat the oven to 180 °C (350 °F).
6. Once hardened, take the dough rolls out of the refrigerator and remove the film. Roll the rolls in granulated sugar so that the entire surface is evenly covered.
7. Cut the rolls into slices about 1 cm thick and arrange them on a baking tray lined with parchment paper.
8. Bake the Diamantini for 10-12 minutes or until they are slightly golden on the edges.
9. Remove the cookies from the oven and let them cool completely on a rack before serving.

The Diamantini with rice flour are perfect for dipping in tea or coffee, offering a pleasant crunchiness combined with a delicate aroma of butter and vanilla.

Curiosity

Despite the name suggesting the use of diamonds, the Diamantini get their name from the particular shine given by the granulated sugar coating. Moreover, these cookies are particularly appreciated during the holidays, but their ease of preparation makes them ideal for any daily break.