Biscuits with Natù Cherries and Sour Cherries and Almond cream

Ingredients

• 250g rice flour
• 90g brown sugar
• 1 teaspoon baking powder
• 125g plain yogurt
• 60g rice oil or seed oil
• grated lemon zest
• Natù Almond
• Natù cherries and sour cherries

Method

In a bowl, mix the flour, sugar and baking powder. Combine everything until you get a smooth, even mixture.
Then add the plain yogurt, oil and grated lemon zest. Work the mixture until you obtain a soft, compact dough. The dough does not need to rest in the fridge.
Take a portion of the dough; you can use an ice cream scoop, which should make about 8 cookies. Roll them between your hands, then press gently to form discs. Each cookie should be about 1.5cm thick.
Place the discs on a baking tray and freeze them for about 15 minutes. Then bake the cookies for a further 20 minutes, until the dough is golden.
In the meantime, stir Natù Almond with a spoon to make it even creamier and easier to spread.
Once the cookies are baked, leave them to cool and, using a piping bag with a decorating nozzle, pipe the product onto each cookie in a spiral motion. Fill the rest of the swirl with Natù Cherries and Sour Cherries, and they are ready to serve