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Recipe by
Enjoy gluten-free and lactose-free ice cream biscuits: delicious shortcrust cookies with Valsoia ice cream and sour cherries. Perfect for those seeking authentic, light desserts. Find out more!
Portion: the weight of the ingredients divided by 8 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
Step 1 of 3: Combine the eggs and sugar. Add the ricotta and continue mixing. Add the lemon zest, flour and baking powder. Finally add the chocolate chips
Step 2 of 3: Cooking-> I baked them in the oven at 180° for 10/15 min, otherwise they can be cooked 5 m per side in a pan with a lid
Step 3 of 3: Tips I made them a second time using Alimentum flour. In this case I used a larger quantity (about 50/60 g)! So always check according to the flours you use and rely on the feel and appearance of the dough
In summary: Not suitable for vegans · Contains lactose · Contains nickel · Allergens detected: Eggs, Soy, and Milk and dairy products
In gray: not detectedDetected
| Average values | Per serving86 g · 1 of 8 | Per 100 g |
|---|---|---|
| Energy | 909 kJ217 kcal | 1,061 kJ254 kcal |
| Fat | 5.11 g | 5.97 g |
| of which saturated fatty acids | 2.61 g | 3.05 g |
| Carbohydrates | 36.87 g | 43.06 g |
| of which sugars | 11.91 g | 13.91 g |
| Fibre | 0.93 g | 1.09 g |
| Protein | 5.92 g | 6.91 g |
| Salt | 0.15 g | 0.18 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
