If you love almonds (like I do), you will not resist these biscuits.
Typical of Siena, in Tuscany, they are one of the best kept secret recipe: Ricciarelli are so easy to make at home that Italian pastry chefs don't give away the recipe so easily!
I learnt this one at the bakery school I attended in Italy and I cannot stop baking them since then. I love to eat Ricciarelli after dinner, they go very well with passito wine.
INGREDIENTS PREPARATION: 1 h + 6 h waiting time / SERVING SIZE: 25-30 biscuits
250 g of almonds powder
7 g of bitter almonds
300 g of powdered sugar
88 g of egg white
40 g of pasta arancio (or 1 peeled orange)
1 g of baking soda (or 2 g of baking powder
First things first, reduce the bitter almonds to a powder and mix all the ingredients together, either by hand or with the leaf hook of the mixer.
Place the dough in the fridge, well covered, for about 6 hours. When it is cool enough, roll it out to a thickness of 1 cm using a rolling pin. Cut into the desired shape: rhombuses, ovals, squares... Place the biscuits on baking paper and sprinkle with plenty of icing sugar before baking.
Bake in a static oven at about 150° for 15/20 minutes.
You have to take them out of the oven when the typical ricciarello cracks have formed, so check them often and don't let them become too brown, they must be white and soft.
Let it rest for at least 30 minutes at room temperature, before devouring them!
You can keep the Ricciarelli for a week in a tin box or in a paper food bag, like a bread bag. If you cook them right, they will stay soft and tender but let's be honest, they'll never last a week!