Ricciarelli

Ricciarelli are almond and sugar biscuits traditionally eaten around Christmas time, which originate from the city of Siena, in Italy. They are fat and gluten free (although very sugary), with a melt in the mouth consistency and a sweet, lingering scent. They keep well in an airtight container and therefore make lovely presents to give to your friends and family. You can accompany them with an aromatic espresso, or dip them in dessert wine (for instance, Vin Santo).

The following recipe is from Nigella Lawson's book How to be a domestic goddess, one of my favourite baking recipe books!

INGREDIENTS

• 2 large egg whites
• A pinch of salt
• 225 gr caster sugar
• Zest of one lemon
• Half a teaspoon of vanilla extract
• 1 teaspoon of almond essence
• 300 gr of ready ground almonds
• Icing sugar for dusting

Whisk the egg whites and the salt until stiff, with the aid of an electric beater. Then gradually whisk in the sugar until you have a glossy, thick mixture.

Add the lemon zest, vanilla extract, almond essence and ground almonds, then mix to a hard paste. 

Line a couple of baking trays with baking parchment. Dust your hand lightly with icing sugar, then shape the paste into small diamonds. 

Cover with cling film, then leave to dry in the fridge overnight. The following morning, heat the oven at 140°C and bake each batch for 30 minutes, or until slightly cracked on top. Leave them to cool, the dust with icing sugar and serve.