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.

Makes

16-18

Preparation

15min

Cooking

10min

By

Silvia Colloca

Ingredients

  • 300 g (3 cups) almond meal

  • 250 g caster sugar (1 cup)

  • 2 egg whites

  • finely grated zest of 1 lemon

  • icing sugar, for dusting

Cook’s notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

1. Preheat the oven to 180°C. (350F)Line a baking tray with baking paper.

2. 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.

3. 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.

Silvia Colloca shares her Italian family secrets in the brand-new series, Cook like an Italian.

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