Almond Ricciarelli Cookies

large baking tray, mixing bowl, plate and metal spoon

150g icing sugar
25g Doves Farm Organic Pasta Flour
½ tsp Doves Farm Baking Powder
200g ground almonds
2 egg whites
pinch of Doves Farm Vitamin C
1 tsp vanilla extract
icing sugar to dust
oil, for tray

180°C, Fan 160°C, 350°F, Gas 4

1. Pre-heat the oven.
2. Rub some oil around the inside of a large baking tray.
3. Measure the icing sugar, flour and baking powder into a bowl, stir to combine and sieve it into another bowl.
4. Stir in the ground almonds.
5. Sprinkle some icing sugar onto a plate for dusting later.
6. Put the egg whites and vitamin C into another bowl and beat until stiff.
7. Beat in the vanilla.
8. Tip a quarter of the flour and almond mixture into the egg white and cut and fold it in using a metal spoon, taking care not to overmix.
9. Cut and fold the remaining flour and almond mixture in 3 batches to make a soft paste.
10. Take teaspoons of the paste and drop them onto the prepared icing sugar plate.
11. Roll each into a ball in the icing sugar and transfer them to the prepared baking tray.
12. Bake for 12-15 minutes.
13. Allow the cookies to cool on the tray.
14. Store the cold cookies in a tin.