Ricciarelli

Ricciarelli

By
From
Mark Hix On Baking
Makes
20-25
Photographer
Jason Lowe

These are those delicious little biscuits that you commonly see piled up in cafés around Italy, especially in Siena. Like most little biscuits, these are great to just have around to enjoy with tea or coffee, or to take to work as a snack.

Ingredients

Quantity Ingredient
300g whole almonds
225g caster sugar
1/2 lemon, zested
2 large egg whites
a few drops good-quality vanilla extract
a few drops almond extract
icing sugar, for dusting

Method

  1. Preheat the oven to 160°C.
  2. Place the almonds on a tray and roast them for about 15 minutes or so, turning every so often, until golden. Leave to cool, then put in a food processor with half the caster sugar and the lemon zest and blend to a fine consistency.
  3. Clean a stainless steel mixing bowl and a whisk with boiling water and dry with a clean cloth to remove any traces of grease. Whisk the egg whites until stiff, then add the remaining sugar and continue beating until they are stiff and shiny. Fold in the ground almond mixture with the vanilla and almond extracts.
  4. Line a baking tray with silicone or baking paper. Using your fingers, take about half a dessertspoon of the mixture at a time and roll into balls, flattening each lightly until they are about 1 cm thick. (Alternatively, pipe them in a piping bag with a plain nozzle.) Arrange the biscuits on the baking tray about 3 cm apart.
  5. Bake for about 20–30 minutes, or until golden. Leave to cool on the tray, then remove and dust with icing sugar. Store in an airtight container until needed.
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