Almond Cookies: Ricciarelli
Ricciarelli are dense, chewy Italian almond cookies originating in Siena. They are a distant, and much less fussy, Italian cousin to the French macaron and make a great addition to the lunch box.
Ingredients
5 egg whites at room temperature
50ml bottle almond essence
500g almond meal
300g caster sugar
icing sugar for coating
Method
1. Whisk egg whites till white and frothy, but not dry
2. Mix in bottle of almond essence
3. Combine almond meal and sugar
4. Add wet ingredients and mix using your hands
5. Roll mixture into balls with damp hands
6. Roll balls in icing sugar for crispy outing
7. Place on baking tray and press down with a fork
8. Bake in moderate oven about 45 mins until dry
