Butter (room temperature). 80 g
Molino Cosma superfine (“1”) flour 60 g
Almond flour 60 g
1 egg
Cornflakes 180 g
1 sachet baking powder for cakes
sugar 50 g
Pinch of salt
Icing sugar (optional) 20 g

Remove the butter from the fridge at least 15 minutes before using it, chop it into chunks and put these in a bowl along with the sugar and a pinch of salt. Beat the ingredients together with an electric whisk until they are fully blended. At this point, add the whole egg and continue to mix everything together.

When the mixture is smooth, sift over the no. 1 flour and the yeast and mix well with a wooden spoon.

When the mixture is soft and free of lumps, add the almond flour and continue stirring.

In the meantime, crumble 60 grams of corn flakes and put them into the bowl together with all the other ingredients, and keep incorporating then all together.
Working on a tray, scoop out a clump of the mixture with a teaspoon and roll it into a ball, roughly 5 cm in diameter, in your hands; repeat until all the mixture has been used up.

Now roll the balls in a bowl with the remaining crushed corn flakes, covering them all over to make the desert roses.
Place the desert roses in the fridge for at least 30 minutes then bake in a preheated oven for about 15 minutes at 170°C.

Once cooked, let the biscuits cool down and dust with icing sugar if you prefer!


Le rose del deserto sono ideali per colazione o per una dolce merenda, piacciono a grandi e piccini e per i più golosi le si possono arricchire con delle gocce di cioccolato.
Oggi vi proponiamo le rose del deserto con farina1 che contiene una percentuale maggiore di crusca e di germe del grano, le parti più ricche di sostanze nutritive.

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Molino Cosma