Italian Ricciarelli Biscuits
courtesy of Ursula Ferrigno
These Italian Ricciarelli Biscuits are pronounced ‘reach-ee-a-relly,’ they are chewy and sticky and yummy.
You dust them with Icing Sugar and then why not 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 believe they are the perfect alternative to Christmas Mince pies!
You know you could always have both?!
I was invited to a cookery school to take part in an Italian themed course for Christmas and gosh I loved it.
We had so much fun.
It was at Braxted Cookery School and I can highly recommend it!
And Ursula Ferrigno what a lovely talented lady. She has some amazing recipes, look her up.
Here’s a link to one of her lovely books, I so love Italian food and I have this book:
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
They are specifically, a type of macaroon.
According to Wikipedia, these babies originated in the 14th century in Siena.
Apparently legend holds that they were introduced by Ricciardetto della Gherardesca in his castle near Volterra, upon his return from the Crusades.
So I’ve been thinking I must get myself to Italy soon, like really soon!
Makes 16 Italian Ricciarelli Biscuits – go on have a go, you’ll be really glad you did!
And if you love biscuits why not try my Retro Chocolate Chip Cookies? Yum
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Italian Ricciarelli Biscuits
- 2 Egg Whites
- Pinch of Salt
- 225 g Caster Sugar
- Grated Zest 1 Lemon
- 1/2 Teaspoon Vanilla Extract
- 300 g Ground Almonds
- 4 Tablespoons Flaked Almonds
- Icing Sugar for Dusting
- Preheat the oven to 150C/300F
- Place the egg whites in a large clean mixing bowl with the salt. Whisk until they stand in stiff peaks.
- Gradually add the Caster sugar until completely incorporated
- Add the lemon zest & Vanilla extract and mix again
- Fold in the ground almonds and mix, get your hands in and bring together
- Roll the dough into thick sausage
- Next using a sharp knife cut in 1 cm biscuits and place on a lined baking tray
- Sprinkle with Flaked almonds and bake in the pre-heated oven for approx. 25 minutes until they are pale golden in colour
- Remove from the oven and leave to cool, dust with LOTS of icing sugar before serving