Ricciarelli
(Italian Almond Biscuits)
Adapted from “https://www.sbs.com.au/food/recipes/italian-almond-biscuits-ricciarelli” by Silvia Colloca.
You’ll find the steps below differs from those mentioned on the website link provided above.
The original recipe uses 300g of almond meal, but it’s either I buy 2 x 150g packs or 1 x 400g or 1 x 665g.
2 x 150g would match the recipe 100% but it’s expensive. 1 x 400g isn’t bad but what would I do with the 100g? So I bought the 1 x 665g which means I can make 2 batches of 333g each, which isn’t too much a deviation from the original recipe.
I think my way of forming the rectangles is also easier - doesn’t stick to the fingers too much.
But in the end, they taste so good!
Makes ~20
You’ll find the steps below differs from those mentioned on the website link provided above.
The original recipe uses 300g of almond meal, but it’s either I buy 2 x 150g packs or 1 x 400g or 1 x 665g.
2 x 150g would match the recipe 100% but it’s expensive. 1 x 400g isn’t bad but what would I do with the 100g? So I bought the 1 x 665g which means I can make 2 batches of 333g each, which isn’t too much a deviation from the original recipe.
I think my way of forming the rectangles is also easier - doesn’t stick to the fingers too much.
But in the end, they taste so good!
Makes ~20
Ingredients:
Note: For the remaining egg yolks, just fry it and eat as a bonus snack.
- 330g almond meal
- 255g caster sugar
- 2 egg whites
- 1 lemon - for finely grated zest
- icing sugar, for dusting
Note: For the remaining egg yolks, just fry it and eat as a bonus snack.
Instructions:
Note: It’s easier to shape the pieces when they are coated with icing sugar rather than trying to form a rectangle shape then coat with icing sugar.
- Preheat the oven to 180°C (fan forced). Line a baking tray with baking paper.
- Mix the almond meal and sugar in a large bowl. Add the egg whites and lemon zest and mix through to create a paste using your hands.
- Pinch off pieces of the paste to form a lump. Dust in the icing sugar to coat well and shape into roughly 3 cm x 4 cm rectangles, then place onto the lined tray, leaving room for spreading.
- Bake for 15 minutes or until the cookies look slightly marked and the bottom is firm.
- Cool on a rack for 30 minutes. These biscuits keep for weeks in an airtight container, so you can double the ingredients if you like and make a bigger batch.
Note: It’s easier to shape the pieces when they are coated with icing sugar rather than trying to form a rectangle shape then coat with icing sugar.
