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Ricciarelli

by | Jul 18, 2017 | Recipes | 0 comments

DIFFICULTY: 3

INGREDIENTS PER 18 PEOPLE

Sliced or slivered almonds, 7 Oz
Egg whites, 2
Granulated sugar, 7 Oz
Vanilla extract, 1 Teaspoon
Grated zest of 1 medium orange
Confectioners’ sugar

PROCEDURE

Preheat the oven to 325 °F. Line 2 baking sheets using parchment paper.

Grind the almonds with a food processor until reduced to a semi-fine powder and set aside.

In a bowl, beat the egg whites on high-speed, adding sugar a little at a time. Once all the sugar has been incorporated, add vanilla. Continue beating the whites until very thick and glossy, at least for 5 minutes.

Using a rubber spatula, fold in the ground almonds and the orange zest.

Use 2 tbsps to scoop the mixture onto the prepared baking sheets. The shape of the cookies should be oval, about 2-1/2 inches long x 1 inch wide. Only put about 9 cookies on each baking sheet because they will spread a little. Dust the tops of the cookies using confectioners’ sugar.

Bake for about 15 minutes, or until firm to the touch, but pale in color, not brown.

Then transfer the cookies to wire racks to cool. When they are completely cool, re-dust the tops with confectioners’ sugar.

Thanks to: Jovina Cooks Italian

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