Ricciarelli

Name: Ricciarelli
Cuisine: British
Ingredients: 250 g ground almonds; 250 g icing sugar, plus extra to coat; 1/2 tsp baking powder; 2 large free-range egg whites; 1 tsp almond or vanilla extract

Joanne @JoanneinBath

Bath, UK

These little Italian macaroons are incredibly easy to make, look fantastic, and everybody loves them. If you have people coming over for dinner they make a good substitute for a complicated dessert, serve with chilled vin santo or coffee. They're often made at Christmas time in Italy, but they're also good for the Easter weekend. The original recipe uses vanilla extract but I prefer almond for a more intense flavour.

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Ingredients

250 gground almonds
250 gicing sugar, plus extra to coat
1/2 tspbaking powder
2large free-range egg whites
1 tspalmond or vanilla extract

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Steps

1

Preheat the oven to 160°C/Gas 3. In a large mixing bowl, combine the dry ingredients and add the almond or vanilla extract.
2

In a separate large bowl, whisk the egg whites until stiff. Fold the egg whites into the ground almond mixture with a metal spoon. You will end up with a sticky dough.
3

Prepare a flat bowl or plate with icing sugar, and a large baking tray covered with baking parchment. Form the dough into walnut sized balls then push into a rough diamond shape. Roll in icing sugar then place on the baking tray.
4

Repeat until all the mixture is used up, you might need two baking trays. Bake in the oven for about 10 minutes, but keep an eye on them, the bottoms scorch easily. They should still be soft in the middle. Cool for 10 minutes on the baking tray, if you pick them up too soon they might collapse, then transfer to a wire rack.

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Cooksnaps

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Joanne @JoanneinBath

on March 22, 2017 12:34

Bath, UK

I enjoy cooking mostly because I like eating, but also because it's a great way to relax at the end of the day. I work in book publishing and especially enjoy creating cookbooks written by cooks who love cooking and sharing food rather than creating show stopping dishes that take days to put together. As Nigel Slater would say; 'we are, after all, simply making ourselves something to eat'. I live with my lovely daughter Isobel who rarely pays any kind of compliment but will occasionally admit something I've cooked was quite nice, and our dog Piper, who will eat anything.