Gluten-free walnut fornetti
The nut filling is a complete sugar bomb, balanced by the neutral dough.
Ingredients
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Dough
- 300 g Bakery mix Liana
- 200 g vegetable fat
- 200 ml lukewarm milk
- 1 cube of yeast
- 2 tablespoons of sugar
Filling
- 200 g powdered sugar
- 180 g ground walnuts
- 3 egg whites
Next we need
- Liana rice flour for sprinkling
- egg yolk + a little milk for brushing
- chopped hazelnuts for sprinkling
- We make yeast from lukewarm milk, sugar and yeast, which, after it swells, we put it with the other ingredients in a food processor and make a dough.
- Beat the egg whites until stiff and stir in the nuts mixed with powdered sugar with a wooden spoon.
- Dust the worktop with rice flour and knead the dough. Divide into two parts and roll out the same sheets. Spread one sheet with the prepared walnut filling and cover with the second sheet. Mix the yolk with a little milk and brush the top of the dough. Sprinkle with chopped nuts. Cut into triangles, place on a tray lined with baking paper and leave to rise for 20 minutes.
- Bake in a heated oven at 180°C for 20 minutes.
A good tip:
We do not leave the prepared dough to rise - we will work with it immediately.
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Ingredients
Add to cart
Print recipe
Share on Facebook
Dough
- 300 g Bakery mix Liana
- 200 g vegetable fat
- 200 ml lukewarm milk
- 1 cube of yeast
- 2 tablespoons of sugar
Filling
- 200 g powdered sugar
- 180 g ground walnuts
- 3 egg whites
Next we need
- Liana rice flour for sprinkling
- egg yolk + a little milk for brushing
- chopped hazelnuts for sprinkling
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