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Italian Ricciarelli Biscuits

Italian Ricciarelli Biscuits – courtesy of Ursula Ferrigno

These Italian biscuits are pronounced ‘reach-ee-a-relly,’ they are chewy and sticky and yummy. Dust them with Icing Sugar , put them in  a pretty box and give them to someone as a present (alternatively, scoff them all yourselves). And big bonus, they are GLUTEN FREE

I was invited to a cookery school to take part in an Italian themed course for Christmas, gosh I loved it, it was at Braxted Cookery School – I can highly recommend it! And Ursula Ferrigno what a lovely talented lady, she has some amazing recipes, look her up. The thing about learning something new is that you put all your energy in it and get totally absorbed. I made some beautiful  things,  however I think these Italian Ricciarelli Biscuits were my favourite. They are now my go-to Christmas treats – move over mince pies!

Ricciarelli are traditional Italian biscuits – specifically, a type of macaroon. According to Wikipedia –  they originated in  the 14th century in Siena. Legend holds that they were introduced by Ricciardetto della Gherardesca in his castle near Volterra upon his return from the Crusades.

Now I must get myself to Italy soon, like really soon!

Makes 16 biscuits

Ingredients

  • 2 Egg Whites
  • Pinch of Salt
  • 225g Caster Sugar
  • Grated Zest 1 Lemon
  • 1/2 Teaspoon Vanilla Extract
  • 300g Ground Almonds
  • 4 Tablespoons Flaked Almonds
  • Icing Sugar for Dusting

Preparation Method

  1. Preheat the oven to 150C/300F
  2. Place the egg whites in a large clean mixing bowl with the salt. Whisk until they stand in stiff peaks.
  3. Graduuallty add the Caster sugar until completely incorporated
  4. Add the lemon zest & Vanilla extract and mix again
  5. Fold in the ground almonds and mix, get your hands in and bring together
  6. Roll the dough into thick sausage
  7. Next using a sharp knife cut in 1 cm biscuits and place on a lined baking tray
  8. Sprinkle with Flaked almonds and bake in the pre-heated oven for approx. 25 minutes until they are pale golden in colour
  9. Remove from the oven and leave to cool, dust with LOTS of icing sugar before serving

 

 

Comments

Honest Mum says:
How fab! Thanks for linking up to #tastytuesdays
Carole says:
Amazing - quick and easy to make and very well received. Took them to a small party and have subsequently printed off the recipe for several people
    Clare x says:
    oh thanks Carol - get them to come over to the website xxx
21 gluten free recipes for Coeliac Disease Awareness Week | UK magazine says:
[…] Made with tasty belligerent almonds. Recipe from Easy Peasy Lemon Squeezy. […]