These Italian Almond Cookies are have a wonderful almond flavour with a hint of citrus. Make a batch of Ricciarelli Biscuits to share with friends and family.
Ricciarelli Biscuits Recipe
Ingredients:
300 almond meal
325g icing sugar, plus extra to dust
zest of ½ lemon, grated
zest of ½ orange, grated
1 tsp vanilla extract
1 tsp honey
pinch sea salt
2 egg whites
Method:
Preheat oven to 170oC. Combine all ingredients except egg whites.
Beat egg whites to soft peaks, fold into the mixture.
Once combined, place on a bench well dusted with icing sugar. Roll to 1.5 cm thick and cut into small diamonds around 4 cm long.
Using the tips of your fingers, twist one end of a diamond one way and twist the other end the other way so you form an “S” shape. Place onto trays well dusted with icing sugar.
Dust the biscuits again with icing sugar.
Bake for around 10 minutes until light golden brown.
Cool before serving.
