Delicious Easter cookies

In a bowl, combine the flour, icing sugar, salt sifted yeast, and lemon zest. Cut into a vanilla pod and scrape the inside to collect the seeds. Mix the powders with the butter at room temperature until you get a mixture of crumbs. In the center, add the egg and mix everything by adding as much milk as needed until you reach a consistency that can be worked with your hands. If the dough requires it, add a little flour. It is not essential to let the shortcrust pastry rest before drafting, as there is no gluten. Roll out the dough between two sheets of baking paper to obtain a thickness of 4 mm. Make the cookies using the special Easter molds. The pasta, being gluten-free, is rather fragile: for this reason, it is advisable to be careful during drafting to avoid breaking it. Arrange the biscuits on a plate lined with baking paper, taking care to maintain a certain distance between them. Bake in the oven at 160 ° C for about 10-11 minutes, then remove from the oven and allow to cool completely. Decorate the biscuits as desired with icing, chocolate drops or flakes, chopped hazelnuts, pistachios, or almonds or with colored sprinkles. To make the sugars adhere, brush the surface of the biscuits with egg white.