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…
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Welcome to my little Italian kitchen in sunny Australia. My family originates from the Italian region of Calabria, and my food reflects my roots as well as the multicultural pot of my Australian home. I am a writer, traveller, cook and eater. My cookbooks are a collection of family recipes and twists on Italian favourites.
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