Ricciarelli

Name: Ricciarelli
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 16 servings
Cuisine: Toscana
Ingredients: 250 g blanched ground almonds; 180 g caster sugar; 100 g icing sugar; 2 large Egg whites; 1 tsp orange zest; 1 tsp bitter almond extract; 2 g Baking powder; 0.5 tsp Vanilla extract

Soft, chewy Sienese almond biscuits coated in cracked icing sugar, traditionally baked during the Christmas season.

🇮🇹Italy· Tuscany

Prep: 30 min
Cook: 15 min
Total: 45 min
Servings: 16
Difficulty: Medium
Calories: 140 kcal

Ingredients

0 of 8 gathered

Servings

250 g blanched ground almonds — finely milled almond flour
180 g caster sugar — fine white sugar
100 g icing sugar — sifted, plus extra for rolling
2 large Egg whites — at room temperature
1 tsp orange zest — freshly grated, untreated unwaxed orange
1 tsp bitter almond extract — provides authentic aroma
2 g Baking powder — roughly half a teaspoon
½ tsp Vanilla extract — pure extract

Equipment

•Large mixing bowl
•Electric hand whisk
•Baking sheet
•Baking parchment
•Fine sieve

Nutrition

Per serving, approximate

Calories: 140 kcal
fat: 8 g
carbs: 16 g
fibre: 1 g
protein: 4 g
calories: 140 kcal

Instructions

1
Sift the ground almonds, caster sugar, and baking powder together into a large mixing bowl.
2
Stir the grated orange zest, vanilla, and bitter almond extract into the dry almond mixture.
3
Whisk the egg whites in a separate bowl until soft, gentle peaks begin to hold.
4
Fold the whisked egg whites gently into the dry ingredients until a soft, sticky dough forms.
5
Cover the bowl with a damp tea towel and rest at cool room temperature for two hours.
6
Preheat your oven to 150C (130C fan) and line a flat baking sheet with baking parchment.
7
Dust your work surface generously with a thick layer of sifted icing sugar.
8
Roll the rested almond dough into a thick log and slice into sixteen equal pieces.
9
Shape each piece into a flattened oval with gently tapered ends to form a diamond shape.
10
Transfer the biscuits to the baking sheet and dredge the tops heavily with remaining icing sugar.
11
Bake for twelve to fifteen minutes until the surface cracks but the biscuits remain completely pale.
12
Leave the biscuits to cool fully on the baking sheet before handling so they do not break.

Chef's tips

Do not let the biscuits take on brown colour in the oven, as they must stay moist and chewy inside. A generous coating of icing sugar before baking is crucial to create the signature cracked crust.

Ingredient substitutions

bitter almond extract → standard sweet almond extract, though the aroma will be slightly milder
baking powder → cremor tartaro (cream of tartar) mixed with a pinch of bicarbonate of soda

Storage

Store the cooled biscuits in an airtight tin at room temperature for up to two weeks.

Reheating

These biscuits are served at room temperature and should not be reheated.

Common mistakes to avoid

•Overbaking until golden, which dries out the delicate marzipan-like interior.
•Skipping the resting time, which prevents the proper cracked surface from developing.
•Using coarse almond meal instead of finely milled blanched almond flour.

Serving suggestions

Serve alongside a small glass of Tuscan Vin Santo dessert wine.Enjoy as an afternoon treat with an espresso or black tea.Arrange on a festive holiday platter dusted with extra powdered sugar.