Ricciarelli – Tuscan almond cookies

20
50 minutes

Ingredients

Ricciarelli

  • 2 egg whites
  • 1 dash of lemon juice
  • 200g of icing sugar, plus extra for dusting
  • 200g of almond flour
  • 2 tbsp of bitter almond extract
  • 1 vanilla pod, seeds scraped out
  • 1 orange, zested

Method

1
The night before you want to bake the ricciarelli, whip the egg whites with a drop of lemon juice until they form stiff peaks. Gently fold in the icing sugar and ground almond flour; then add the bitter almond extract, orange zest and vanilla seeds
2
Cover the bowl with cling film and place in the fridge overnight, or for at least for 4 hours
3
On the day of baking, place the extra icing sugar on a wooden board and roll the dough into a long sausage shape
4
Cut the dough into small balls. Using your hands, shape then into ovals, then gently flatten them a little
5
Preheat the oven to 160°C/gas mark 3
6
Dust liberally with extra icing sugar and arrange them on a baking tray lined with parchment paper. Space them out well as they tend to expand during baking
7
Bake in the oven for approximately 18 minutes. When you remove them from the oven, they will seem very soft – after cooling and setting they will firm up, so don't panic. Once cool, dust with a little extra icing sugar and serve. They can be kept in an airtight container if not serving immediately