Sorghum Cookies – Ilaria Moretti

Icona tempo di preparazione 30 min
Icona costo ricetta Low
Icona difficoltà ricetta Low

Method

Mix the chestnut flour with the La Veronese® Sorghum Flour and add the sorghum flakes. Separately, gently fold the grated apple into the beaten egg white, being careful not to deflate it.

Add the dry ingredients a little at a time, mixing gently from the bottom up until the mixture is smooth. Add the chocolate chips and mix briefly.

Shape the cookies and arrange them on a baking sheet lined with parchment paper. Bake in a preheated oven at 170°C (340°F) until golden brown.

Ingredients
Ingredienti
La Veronese® Sorghum Flour - 50g
Chestnut Flour - 20g
La Veronese® Sorghum Flakes - 1 tablespoon
Whipped Egg White - 70g
Apple - 1
Chocolate Chips - 1 tablespoon
Ground Cardamom - to taste

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