Sour/black cherries biscuits with white chocolate and dehydrated olives, served with cinnamon Fior di Latte ice cream


  • 100 g La Veronese® rice flour
  • 100 g La Veronese® buckwheat flour
  • 30 g potato starch
  • 100 g sugar
  • 20 g vegetable oil
  • 30 g hot water
  • 30 g sour/black cherries
  • 5 g dehydrated olives
  • 2 eggs
  • 50 g white chocolate, chopped
  • Ground cinnamon to taste
  • A pinch of salt
  • 250 g Fior di Latte ice cream


In a bowl, mix all the flours and the starch. Make a well and pour the eggs into it, which have previously been lightly beaten along with the sugar. Add the oil, the pinch of salt, and the hot water, mixing the whole time, until you obtain a workable paste/dough. Finally, add the sour/black cherries, the dehydrated olives, and the chopped white chocolate. Form into a ball, cover with cling film, and place in the fridge to rest for at least 2 hours.

Roll the dough out, between two layers of baking paper, and cut out biscuits of the shapes you prefer. Bake in the oven at 180 C°/160° Fan/Gas Mark 4 for 20/25 min.

Once cooked, let the biscuits cool and serve on a plate alongside the Fior di Latte ice cream dusted with some ground cinnamon. Decorate with some dehydrated olive and sour/dark cherries as well as some white chocolates shavings.

Most popular articles