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Ricciarelli Cookies

Makes 24

Traditionally covered in powdery white sugar, ricciarelli biscuits have a soft chewy centre. Very quick and easy to make, these special cookies look lovely wrapped in parchment and tied with a ribbon to make a special sweet treat.

Free from Soya, Dairy


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  1. Sieve 50g of the icing sugar onto a plate and the remaining 150g of icing sugar into a bowl.
  2. Sieve the flour and baking powder into the bowl, add the almonds, and stir to combine.
  3. Put the egg whites into another bowl and beat until stiff then beat in the vanilla.
  4. Using a metal spoon, fold in a quarter of the prepared almond mixture into the egg white.
  5. Gently incorporate the remaining almond mixture in batches to make a soft paste.
  6. Take teaspoons of the paste and drop them onto the prepared plate of icing sugar.
  7. Roll each into a ball covered in icing sugar and transfer them to the prepared baking tray.
  8. Bake for 12-15 minutes.
  9. Allow the cookies to cool on the tray.
  10. Store the cold cookies in a tin.


Large baking tray


180°C, Fan 160°C, 350°F, Gas 4

Cooking time

12-15 minutes

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