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Ricciarelli

For 12 cookies:

  • Salt: 2 pinches
  • Lemon juice: a few drops
  • Vanilla extract: 4g
  • Lemon zest: a lemon
  • Almond flour: 200g
  • Powdered sugar: 140g
  • Egg white: 2
  1. Sift almond flour and 120g of powdered sugar.
  2. Add lemon zest and mix well.
  3. In another bowl: add egg wihe, salt lemon juice. vanilla extract and beat until frothy.
  4. Add 20g powdered sugar. Beat more.
  5. Add dry mixture to meringue in 3 batches, just combined each time.
  6. Scoop small balls, and coat them in powdered sugar.
  7. Shape into an oval.
  8. Rest 10-15 minutes on baking rack at room temperature.
  9. Preheat over tho 150c
  10. Gently press down on each ball to pre-crack the dough.
  11. Bake for 18-20 minutes.
  12. Cool off on cooling rack.