Italian almond biscuits (ricciarelli)
Italian almond biscuits (ricciarelli)
Italian almond biscuits (ricciarelli)
You can practically taste the Italian grandmotherly love in these gluten-free almond biscuits. Be sure to share them with the passion any good nonna would.
Equipment
- 1 baking tray with baking paper
Ingredients
- 3 cups 300 g almond meal
- 1 cup 250 g caster sugar
- 2 egg whites
- finely grated zest of 1 lemon
- icing sugar, for dusting
Instructions
- Preheat the oven to 180°C. (350F)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 is best here). Pinch off pieces of paste and shape into 3 cm x 4 cm rectangles (give or take!). Dust in the icing sugar to coat well, then place onto the lined tray, leaving room for spreading. Bake for 10-12 minutes or until the cookies look slightly marked and the bottom is firm.
- Cool on a rack. These biscuits keep for weeks in an airtight container, so you can double the ingredients if you like and make a bigger batch.
Notes
Silvia Colloca shares her Italian family secrets in the brand-new series, Cook like an Italian.
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