Name: Lemon Rice Flour Cookies with Lemon Glaze
Prep time: 60 min
Cook time: 18 min
Total time: 78 min
Yield: 15 servings
Ingredients: 100 g unsalted butter, softened; 50 g cream cheese, softened; 65 g powdered sugar; Pinch of salt; Zest of 1 lemon, grated; 40 g whole egg; 200 g rice flour; 30 g almonds, finely ground; Sugar, to taste; 150 g cream cheese, softened; 100 g unsweetened yogurt; 30 g sugar; 1 teaspoon lemon juice; 3 g powdered gelatin; 20 g water; Jam, to taste

Directions

1. Step

In a mixing bowl, combine the butter, cream cheese, powdered sugar, salt, and lemon zest. Mix until smooth. Add the egg and continue mixing until fully incorporated. Fold in the rice flour, ground almonds, and sugar to taste. Mix until a dough forms. Divide the dough into two portions, roll each to 5 mm thickness, and refrigerate for 1 hour.

2. Step

In a small bowl, mix the gelatin with water and let it bloom for a few minutes. In a separate bowl, whisk together the cream cheese, yogurt, sugar, and lemon juice until smooth. Melt the bloomed gelatin (if needed, microwave for a few seconds) and mix it into the filling. Refrigerate the filling for 5 hours until set.

3. Step

Preheat the oven to 170°C (338°F). Remove the chilled dough from the refrigerator and cut into small cookies. Use a mold to cut a smaller center out of half the cookies (these will be the top layer). Bake for 13-18 minutes, or until lightly golden. Let cool completely.

4. Step

Once the filling is set, cut it into small portions and spread it onto the whole cookies. Optionally, add a small amount of jam. Place the cut-out cookies on top to sandwich the filling.