Ricciarelli, Siena's almond cookies
Servings 27 ricciarelli
Ingredients
- 2 egg whites, about 75 grams
- 1 drop lemon juice
- 200 g (1 2/3 cups (unsifted)) icing sugar, +1 cup for dusting the ricciarelli
- 200 g (2 cups + 1 tablespoon) almond flour
- 1 teaspoon bitter almond aroma
- seeds of 1 vanilla bean
- grated zest of 1 orange
Instructions
- The night before. Whisk the egg whites with a drop of lemon juice, then mix in the icing sugar and the ground almond flour. Add also the bitter almond extract, the grated zest of an orange and the vanilla seeds. Cover with cling-film and set aside in the fridge overnight.
- The day after, preheat oven to 160°C (320°F). Dust a wooden working surface with icing sugar. Roll the dough into a log and cut out small balls of dough.
- Shape the dough with your hands into an oval, about 1 cm thick. Arranfge the ricciarelli on a tray lined with parchment paper.
- Wet your hands with water and pat each ricciarello, then coat the shaped ricciarelli with extra icing sugar.
- Bake the ricciarelli for about 18 minutes. When you remove them from the oven, they will be still soft and moist, but don’t worry, they will reach the ideal texture once cooled down.
- Store them in an airtight container. The day after they are even better.
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Notes
For a better result of the recipe, consider using a scale.