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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 35 minutes

    Makes: 28


    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


    1. 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.
    2. 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.

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