Almond Ricciarelli Cookies

Almond Ricciarelli Cookies

5.0

3 Ratings

12-15 minutes 24-30 small cookies Dairy Vegetarian

About this recipe:

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These little almond macaroons with a chewy centre are a traditional Italian cookie that are very quick and easy to make and keep well. Serve ricciarelli cookies with coffee, as a treat at the end of a meal, or parcel some up as a special gift for someone.

Equipment:

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large baking tray, mixing bowl, plate and metal spoon

Ingredients:

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150g icing sugar
25g Doves Farm Organic Pasta Flour
Ā½ 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

Method:

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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.

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