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Ricciarelli Biscuits
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Ricciarelli Biscuits
These soft, chewy Tuscan biscuits are great with coffee, ice cream, sorbet and creamy puddings.
- Preparation time:
- 15 minutes
- Cooking time:
- 18 minutes to 20 minutes
- Total time:
-
33 minutes
to 35 minutes
- Makes:
- 28
Ingredients
- 2 Medium egg whites
- 2 tbsp Clear honey
- 175g Icing sugar, plus extra for rolling and dusting
- ½ tsp Baking powder
- 3 tbsp Wheat-free and gluten-free plain flour
- 1 Orange, zest
- 50g Chopped mixed peel
- 250g Blanched almonds
Method
- Preheat the oven to 120°C/gas ¾ and line 2 baking trays with greased baking parchment. In a food processor, blend all the ingredients except the egg whites until the mixture resembles coarse breadcrumbs. Transfer to a large mixing bowl. Whisk the egg whites until stiff. Stir them into the almond mixture to form a soft dough.
- Sprinkle icing sugar over the work surface and roll the dough with lightly dusted hands into a flat sausage roughly 2.5cm high and 5cm wide. Cut the sausage into 1cm-thick slices and place on the baking trays. Dust with icing sugar and bake for 18–20 minutes or until they are the colour of straw. Cool on a wire rack and dust with more icing sugar.
Nutritional Info
| Energy | 102.0kcal |
|---|---|
| Sugars | 10.2g |
| Fat | 5.1g |
| Saturated Fat | 0.5g |
| Salt | 0.1g |
This recipe was first published on Waitrose.com in February 2008
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