- 100 g of Molino Spadoni chestnut flour
- 50 g rice flour
- 100 g butter
- 3 egg yolks,
- 100 g icing sugar
- 1 handful of chopped hazelnuts
- a pinch of salt
Prepare the shortbread by quickly mixing together the rice flour, the chestnut flour, salt and pieces of cold butter. Add the egg yolks, sugar and chopped hazelnuts, and mix until you have a crumbly mixture. Form a ball, wrap in cling film, and leave in the fridge for 20 minutes. Pre-heat the oven to 180°C, roll out the shortbread until it is 5 mm thick, and cut into shapes. Place the biscuits on a baking tray, bake for around 10-12 minutes, and leave to cool.