Ricciarelli Cookies


  • 200g icing sugar
  • 25g Doves Farm Organic Pasta Flour
  • ½ tsp Freee Baking Powder
  • 200g ground almonds
  • 2 egg whites
  • 1 tsp vanilla extract


  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.