Juliet made these delicious ricciarelli biscuits for the Christmas 2012 issue of delicious. magazine that Band of Bakers were featured in. These are light almond biscuits, perfect for afternoon tea or to be given as a gift (if you can bear to part with them).
Juliet’s Ricciarelli Biscuits
250g ground almonds
250g icing sugar, plus extra to coat
½ tsp baking powder
2 large egg whites
1 tsp vanilla extract
Preheat the oven to 180ºc. Line a baking sheet with greaseproof paper.
Mix together the dry ingredients in a large bowl. In a separate bowl, or in the bowl of a freestanding mixer, whisk the egg whites until stiff peaks form.
Add the vanilla extract to the dry ingredients and then fold in the egg whites using a large metal spoon. The dough will be quite heavy.
Roll out walnut-sized pieces of the dough. Sprinkle some icing sugar on a plate and roll the pieces of dough in it to coat. Place them on the baking sheet and flatten a little with your hand. You can pinch the sides together to form diamond-shapes if you wish.
Bake in the oven for 10-15 minutes until golden brown. Leave to cool on the tray and then remove them with a palette knife.
Original recipe from delicious. Magazine. The article on Band of Bakers can be found here.