Ricciarelli Biscuits
These soft, chewy Tuscan biscuits are great with coffee, ice cream, sorbet and creamy puddings.
These are lovely - quite a sticky mix so be prepared for lots of icing sugar everywhere. They don't quite look like the picture but more like long rugby balls as the mix doesn't spread due to no fat in the recipe. Well worth a go, super quick and wonderfully chewy!
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.