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2 free range egg whites
a dash of lemon juice
200g icing sugar + extra
200g almond flour
2 tablespoons almond essence
1 vanilla pod
1 orange, zested
The soft almond biscuits we make today are actually eaten in Sienna especially during the holidays, but we like them all year round. The recipe is from the Tuscan food blogger Giulia Scarpaleggia and comes from the Great Italian Chefs website.Take into account the biscuits need a night in the fridge for the flavours to blend, so you bake the biscuits the next day!
How to make ricciarelli biscuits
Rub the mixing bowl with half a lemon.
Separate the two eggs.
Beat them with drops of lemon until stiff.
Grate the skin from an organic orange.
Cut a vanilla pod open then scrape out the seeds.
Weigh the icing sugar then fold it into the egg whites.
Use a soft spatula to gently fold in the icing sugar.
Fold in the almond flour, in parts.
Then fold in the essence, zest and vanilla.
Spoon the dough into a clean bowl.
Cover the bowl with cling film then place it in the fridge overnight
Day 2
Preheat the oven to 160°C and cover your baking tray with a sheet of waxed paper. Place the biscuits with space in between because they run somewhat!
Dust your workspace with icing sugar, roll a cylinder of dough.
Cut the cylinder into pieces, shape them into ovals.
Dust the biscuits with icing sugar, place them on the tray.
Bake the biscuits for app. 18 minutes, they will feel soft.
The biscuits will be firmer once cooled.
When cooled sprinkle extra icing sugar on the ricciarelli.
In a biscuit tin you can keep the delicious ricciarelli biscuits fresh for a few days.