300g almond meal
250g caster sugar
2 egg whites
Finely grated zest of one lemon
Icing sugar, for coating
These Christmassy ricciarelli biscuits are gluten free, whip up in a flash and keep in an airtight container for weeks. They’re chewy, nutty, lemony, and we love them. Make a double batch, some for gifting and some for after-dinner coffee or liqueur. A big thank you to one of our lovely followers who sent in this suggestion as a ‘make to give’ idea!
Ricciarelli (Italian almond biscuits)
Makes about 18
If you’d like to watch a quick how-to for this recipe, head here.
Preheat the oven to 180°C. Line a baking tray with baking paper.
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.
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.
Hints and Tips
This recipe is by Silvia Colloca and is sourced from SBS Food.