Name: Ricciarelli (almond biscuits)
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Ingredients: 3 1/2 cup (400g) almond meal; 3/4 cup (165g) caster sugar; 3/4 cup (120g) icing sugar, sifted, plus extra, to serve; 1/2 teaspoon vanilla essence; 2 egg whites, beaten until foamy

Ricciarelli (almond biscuits)

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Makes 60 Item

Prep

30M

Cook

40M

Total

1H 10M

Ingredients

3 1/2 cup (400g) almond meal

3/4 cup (165g) caster sugar

3/4 cup (120g) icing sugar, sifted, plus extra, to serve

1/2 teaspoon vanilla essence

2 egg whites, beaten until foamy

Method

1.In a food processor, process almond meal and caster sugar until a paste has almost formed. Transfer to a bowl and combine with icing sugar, vanilla essence and egg whites.

2.Pinch off small pieces of prepared dough and form into almond shapes. Place on wire racks, cover loosely with a clean tea towel and leave in a cool, dry place for 24 hours.

3.Preheat oven to 140°C. Line 2 baking trays with baking paper. Arrange ricciarelli on prepared trays. Bake for 35-40 minutes, until dry but still pale. Cool on wire racks. Dust with icing sugar and store in an airtight container.

Makes 60
Note

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