Ricciarelli Biscuits

By Stefano Manfredi

Ricciarelli Biscuits
Originating in Siena, these traditional Italian almond biscuits are often shared as Christmas gifts throughout Italy.

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

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.


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