Saturday, April 19, 2014

Ricciarelli

Marta from Mangiare รจ un po'come viaggiare is hosting both the English and Italian versions of Weekend Herb Blogging and for an Easter treat I've made Ricciarelli - an almond based biscuit from Sienna.

Traditionally you would make this with a base of ground almonds but I've used Liz Franklin's method which uses marzipan. These are super simple and quick to make and I guarantee, you'll be hard pressed stopping at one!

Ricciarelli© by Haalo


Ricciarelli
[Makes 26+]

250 grams marzipan, chopped roughly
100 grams caster sugar
grated rind of 1 orange
1 teaspoon orange juice (or orange liqueur)
1 egg white
150 grams almond meal


Place the marzipan into a food processor and process until it forms a paste. Tumble in the caster sugar, orange rind and juice and continue to process until amalgamated.

Add the egg and pulse to incorporate before finally adding the almond meal - process just until the mixture comes together.

Scoop the dough out into a bowl - it's going to be quite firm but a little sticky.

I used a small ice-cream scoop to portion the dough into roughly 20gram balls. Dust your hands with icing sugar and then roll these balls to form little finger sized logs. Place these logs on baking paper lined trays and then flatten slightly - leave room around each as they will spread a little when cooking.

Let these rest on the trays for about 30 minutes before baking.

Bake in a preheated 170°C/340°F oven for about 10 minutes or until golden. Let them stand on the trays for 5 minutes before generously dusting with icing sugar. Move them onto a wire rack to finish cooling.

Ricciarelli© by Haalo

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