These biscuits are a version of the Italian Ricciarelli, a chewy, almond biscuit originating from Siena, Tuscany. They can be made with the addition of cocoa, cherries, or infused with citrus flavour. I love this orange and almond version.
The orange brings a real floral note to them. You could substitute with lemon if you like. These biscuits have a distinct, moreish chew, almost like a macaroon, and are perfect with a cup of coffee.
I like the final addition of the flaked almond coating, adding crunch to the texture. They really look beautiful dusted with a blanket of icing sugar, but rustic all the same.
Your hands are the best tools for mixing the dough, it requires ‘squishing’ rather than stirring. Likewise, when pressing the almonds into the dough before baking.
I particularly enjoy making these biscuits at Christmas time, it seems to be the time when I feel most inspired to bake. They keep well, so you can easily double or triple the recipe and store in glass jars to give away as home-made gifts.
To make a gluten-free version, replace the plain flour with rice flour, or simply omit it and increase the quantity of almond meal by 50g.
Ingredients
Method
- Preheat your oven to 180°C (350°F). Line two oven trays with baking paper.
- Place the almond meal, sugar and flour into a bowl and mix to combine.
- In a separate bowl, whisk the 2 egg whites with the salt until soft peaks form. Fold into the dry mix with the vanilla and rind and mix to form a dough. It’s easiest to use your hands to squish it into a dough.
- Place the flaked almonds into a shallow bowl. Form the dough into oval size biscuits, around 5–6 cm long and 2 cm thick. Brush with the extra beaten egg white and press into the flaked almonds
- Cook for 20–25 minutes, or until golden. Cool on a wire rack, then dust with icing sugar to serve
Recipe from my book – The Sweet Life – Homemade Sweet Treats Italian Style, New Holland Publishers, Photo – Locket Photography
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