Ricciarelli

Really nice Italian almond biscuits. Like a rustic macaron. A simple yummy thing to have with an afternoon coffee or tea.

They’re gluten free. I, for one, am defiantly gluten-FULL, but I understand the importance of dietaries at this stage in the game.

Ingredients

3 large egg whites

50g icing sugar, plus extra for dusting

1 tsp almond extract

250g caster sugar

300g ground almonds

zest of 1 orange

Directions

Preheat oven to 160C.

Beat egg whites with icing sugar until you have stiff peaks.

Fold the rest of the ingredients into the egg mixture until you have a thick paste.

Shape the biscuits. Drop heaped tablespoons of dough onto icing sugar, and shape into balls.

Place onto parchment lined baking sheets, flatten and press down slightly in the middle.

Bake for 20 minutes, or until tops have cracked.

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