Raffaello Coconut Cream Walnut Cookies

Combine the low-protein baking mix with salt and xanthan gum.

Softened the butter at room temperature, then mix it with sugar and vanilla.

Add half of the low-protein baking mix and the milk to the butter, and mix thoroughly.

Pour in the remaining low-protein baking mix and use a spoon to knead a smooth, soft dough.

Chill the dough in the refrigerator for 30 minutes.

Take it out, roll into balls of about 7.5 g each, and flatten them slightly.

Bake in a multi-baker with a special attachment for 3 minutes, then let cool and trim off any excess dough.

For the cream: dilute the starch in 1 tbsp of milk taken from the total amount.

Place the remaining milk and coconut condensed milk in a saucepan, heat until boiling, and simmer until slightly thickened.

Pour in the diluted starch, whisking vigorously until it reaches the consistency of a thick pudding, then remove from heat.

Stir in the coconut flakes and let cool slightly for 5 to 7 minutes.

Gradually add the diced, chilled butter, beating with an electric mixer until pale and fluffy.

Chill the cream in the refrigerator for 30 minutes.