The Day of the Dead (All Saints' Day) is celebrated in many countries, but particularly in Latin America, including Peru. This celebration has its own culinary specialties. Maicillos , delicious crumbly corn cookies, are a traditional specialty of this holiday. These small cakes, traditionally offered as a tribute to ancestors, are distinguished by their light texture and delicate flavor. I offer you a gluten-free version that preserves all the authenticity of this Peruvian recipe.
Dough preparation: In a large bowl, mix the corn flour, rice flour, powdered sugar, ground anise seeds, baking powder and salt.
Incorporate the eggs and vanilla extract, then knead until a smooth dough forms. If the dough is too dry, add a tablespoon of cold water.
Take small pieces of dough the size of a walnut and flatten them into a round shape in the palm of your hand. Score the top with a knife or a fork.
Decoration (optional): Sprinkle with icing sugar for an extra sweet touch.
You can also prepare these little cakes by making "a small hole" with your finger before baking, then filling them, after baking, with dulce de leche.
Store the biscuits in an airtight container. They will keep for several days.