Ricciarelli originated form Tuscany and are delicious, almond biscuits with soft and chewy middle and slightly crispy top. They are also gluten and dairy- free! Quick to make, can be kept in a jar or a container for up to a week.
- 180g ground almonds
- 120g caster sugar
- grated zest of 1/2 lemon (or orange)
- 60g cranberries
- 60g egg whites
- 10g honey
- pinch of salt
About 100g icing sugar to roll.
Pre-heat the oven to 170C.
Place almonds, sugar, zest of lemon, salt and cranberries in a bowl and mix.
Whisk the egg whites to meringue consistency then add honey and whisk to combine.
Add the almond mixture into the egg whites (in three parts) and stir gently until just well combined.
The mixture will look like if there is not enough egg whites, but there is- trust me!
Divide the mixture into 26g balls and roll in the icing sugar. Place on the baking sheet and press gently. Place biscuits about 1cm apart. Sift over the remaining icing sugar, then bake for about 15 minutes.
Biscuits should gain some colour but still be pale and soft.
Leave to cool then pill off the baking sheet.
This recipe makes 15