Try these traditional Italian ricciarelli biscuits from Siena for a deliciously different Christmas treat. Traditionally given as gifts, you'll definitely want to keep some of these almond morsels for yourself before you give the whole lot away!
12 people made this
300g blanched almonds
450g caster sugar
100g egg whites
1 to 3 drops orange or vanilla extract
2 tablespoons icing sugar
2 tablespoons plain flour
extra icing sugar for dusting
Method Prep:40min › Cook:8min › Extra time:14hr › Ready in:14hr48min
In a food processor, process the almonds and caster sugar till a fine powder forms. Combine 50g of egg whites with the orange or vanilla extract, then add to the almond mixture, mixing as little as possible. Wrap the dough in cling film and place in the fridge for 12 hours (maximum 24 hours).
Remove dough from the fridge. Sift the icing sugar and plain flour onto a clean work surface. Place the dough in the centre and add remaining 50g of egg whites. Knead the egg whites into the dough till smooth. (If needed, dust more icing sugar and plain flour onto the dough to achieve a soft, non-sticky consistency.)
Roll portions of the dough into logs about 2 to 3cm in diameter. Take walnut-sized pieces of dough from each log. With wet hands, form into a diamond shape. Place on baking tray lined with parchment. Dust liberally with icing sugar and let rest for 1 to 2 hours at room temperature.
Bake in a preheated 180 C / Fan 160 C / Gas 4 oven for 7 to 8 minutes, or till lightly golden. Remove and let cool before removing from the tray.