90 min
Type of dish: Pastries
Temperature: Room temperature
Cuisine type: Gluten free cuisine
Seasonal period: All year
Traces of lupins
Traces of lupins
Traces of milk
Traces of milk
Traces of soy
Traces of soy
Ingredients for 5 portions
Ingredients for portions/units
Manteca de cerdo en rama 0.013 kg
Sugar 0.019 kg
Eggs 0.188 ud
Ground cinnamon 0.188 g
Lemon flavour 0.188 g
Gluten free Mix C Mix Dolci 0.038 kg
Raising agent 0.5 g
Eggs 0.063 ud
  • Preheat the oven to 180 ºC.
  • Mix and beat the butter with the sugar.
  • Add the eggs one by one.
  • Add the lemon flavour or zest and the ground cinnamon.
  • Form a cone with the flour and the raising agent. Incorporate the mixture in the center and knead until the mixture is well integrated.
  • Form balls of approximately 16 g. 
  • Place them on a tray with baking paper.
  • Mark and crush the ball with a cross-shaped mold.
  • Brush with beaten egg.
  • Bake at 180 ºC for approximately 20 minutes.
  • In a modular oven program 3/4/3.


  • The number of cookies obtained is taken as the ration reference.
Nutritional information (1 portion)
Fiber 0.29 g
Saturates 1.09 g
Monounsaturated fatty acids 1.19 g
Polyunsaturated fatty acids 0.44 g
Cholesterol 13.23 mg
Calcium 2.27 mg
Iron 0.07 mg
Zinc 0.04 mg
Vitamin A 5.69 ug
Vitamin C 0.01 g
Folic acid 1.51 ug
Salt (Sodium) 4.4 mg
Sugars 3.58 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.