Sienese almond biscuits

Sienese almond biscuits

Ricciarelli

By
From
Tuscany
Makes
36 biscuits
Photographer
Helen Cathcart

A freshly baked batch of these biscuits makes the house smell warm and inviting.

Ingredients

Quantity Ingredient
400g ground almonds
2 teaspoons almond extract
175g icing sugar, for the biscuits
100g icing sugar, for dusting
1 teaspoon baking powder
175-200g egg whites

Method

  1. Preheat the oven to 160°C and line a baking sheet with baking parchment. Combine the ground almonds, almond extract, 175 g icing sugar and the baking powder in a large mixing bowl. Beat the egg whites in a separate clean bowl with a whisk until they form a soft foam, then add them to the almond mixture a little at a time. Stir with a large wooden spoon to form a thick paste – the mixture should be sticky but not runny. You may have a little egg white left, which you can discard. Put the extra icing sugar for dusting in a separate bowl.
  2. Use 2 dessertspoons to form about 36 quenelles (raised oval shapes) by transferring the mixture between the spoons, then drop them gently into the bowl of icing sugar to coat them.
  3. Remove each quenelle gently with a slotted spoon and place them on the lined baking sheet, spaced apart. Bake the biscuits for 20–25 minutes or until lightly golden. Remove from the oven and leave to cool on a wire rack before serving. They can be stored for up to 1 week in an airtight container.
Tags:
Italy
Italian
Caldesi
Tuscany
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