Ingredients MAKES BETWEEN 16-20 RICCIARELLI
(I have modified the recipe with ingredients that are easier to source! Adapted from https://lorenzovinci.it/magazine/recipe/i-ricciarelli-di-siena/)
200g ground almonds
2 egg whites
Zest of ½ a lemon (and a splash of lemon juice)
200g of icing sugar (+ 200g for dusting)
2 drops of vanilla extract
½ tsp of baking powder
2 tablespoons of bitter almonds (if you can find them)
step one
Pre-heat the oven to 180 degrees Celsius, 160 degrees Celsius if you have a fan oven.
step two
Beat the egg whites until they form firm peaks (when you remove the whisk the peak will keep its shape). In a separate bowl, mix together the ground almonds, icing sugar and the baking powder. Grate the lemon zest and mix this into the dry almond mixture.
step three
Gently fold the dry ingredients into the beaten egg whites until all the ingredients are well combined. This will be a reasonably wet mixture, but don’t be tempted to add any more ground almonds, it’s meant to be sticky!
step four
Make walnut size balls and flatten them on your palm. Give them a rough diamond shape and coat them with icing sugar. Place them on a tray covered with baking paper. Ideally, if you have time, leave them for 10 minutes to rest.
step five
Cook them for 10 minutes but be careful not to let them brown. Once cooked, take them out of the oven and let them cool for approximately 30 minutes. These can be stored in a dry and cool box for up to a week (if they last that long!)
You can eat these by themselves (often very quickly), with a sweet desert wine, or as a digestif with a small shot of the typical Italian Grappa beverage!
CUCINA