Ricciarelli are delicious soft chewy almond cookies originating from Sienna in Italy. Traditionally served and given at Christmas time. Quick and easy to make and naturally gluten free.
Servings: 40 depending on size
2 Baking sheets
- 300 g (10oz) whole blanched almonds
- 225 g (8oz)golden caster sugar
- ½ lemon grated zest
- 2 large egg whites
- ½ tsp almond extract
- 2 tbsp cornflour
- Icing sugar for dusting
Preheat the oven to 180℃ (160℃ fan)/350°F/gas mark 4. Place 300g (10oz) almonds on a baking sheet and roast them for 10–15 minutes until just golden. Leave to cool.
Blitz the almonds with 125g (4oz) caster sugar and the zest of ½ lemon in a food processor until very finely ground.
Place 2 eggs whites in a large mixing bowl and whisk until standing in stiff peaks. Gradually add the 125g (4oz) caster sugar a spoon full at a time whisking well after each addition.
Add the ground almond mixture, ½ tsp almond extract and cornflour. Fold in with a metal spoon or spatula until well combined.
Line 2 baking sheets with baking parchmentor a reusable liner. Using two teaspoon scoop up a spoonful of the mixture and shape into an oval shape before transfering to the prepared baking sheets. Allow space a round the biscuits as they will expand during cooking.
Bake for about 10–15 minutes, or until pale golden. Allow to cool on the baking sheet. Serve dusted with icing sugar.
Add 25g (1oz) mixed candied peel to the almonds when blitzing in the food processor. Shape the mixture into balls with wetted hands and flatten slightly before baking.
In an airtight container for up to 1 month