Nun berenji - Rice biscuits

INGREDIENTS FOR 36 BISCOTTI

For the syrup:
• 600 g of sugar
• 120 ml of water
• 1 teaspoon of rose water
For pasta:
• 3 (egg yolks
• 1 sugar spoon
• 240 g of butter or ghee
• 120 mi of oil
• 1 teaspoon ½ of cardamom powder (or 3 berries pounded with mortar)
• 720 g of rice flour
• 2 spoons of poppy seeds

PREPARATION
Mix the sugar with the water, bring to a boil and simmer slowly for 4 '. Remove the mixture from the heat, add the rose water and set aside. The syrup thus obtained must not be too thick and must be kept at room temperature.
Beat the egg yolks with the sugar until they become light and creamy. Separately, mix the butter, oil, cardamom and rice flour; add the beaten egg yolks and, continuing to mix, finally add 180 ml of the syrup set aside. The mass obtained must be homogeneous, light in color and not sticky between coats. Let it rest for at least 30 'at room temperature. Preheat the oven to 175 ° C and place a sheet of wax paper on the plate. Form biscuits, taking a spoonful of dough at a time from the mass and giving it a spherical shape: crush the ball and place it on the plate. Carve decorations on the surface of the biscuits as desired with the help of a fork or the edge of a pastry cutter. Alternatively, a cookie cutter can be used. Sprinkle some poppy seeds on each biscuit and bake for 10-15 '. The biscuits must be very light in color and crumbly.