These almond meringues are perfect for afternoon tea
Ricciarelli are chewy almond cookies that originate from Siena, Italy. They are covered with icing sugar, with a soft middle that melts in your mouth. These are traditionally served during Christmas, however, they are perfect any time of the year enjoyed with a cup of coffee or tea. They are originally oval in shape, however, I decided to roll them into a ball instead.
Makes: 22-24 | Prep time: 20 minutes | Baking time: 12 minutes
200g almond flour
150g caster sugar
2 egg whites
1 tsp vanilla extract
1 tsp almond extract (optional)
Zest of one citrus fruit (orange, lemon, or lime)
100g icing sugar, plus more for decoration
1. Preheat your oven to 190°C fan. Sift the almond flour and caster sugar in a large bowl to remove any lumps. Add the zest of fruit to the bowl and mix to combine.
2. In a separate bowl, whisk the egg whites until soft peak. Fold the egg whites into the dry mixture carefully. Add your flavourings - vanilla extract (and almond extract if using). Continue mixing until a firm and sticky dough has formed.
3. Using a spoon, scoop out 1/2 inch sized balls and roll into the icing sugar and place on a lined baking tray. Bake in the oven for 12 minutes or until cracks have formed and appears slightly golden on the edges.
4. Cool completely before dusting more icing sugar on top.