Denise says:
Biscuits of all shapes, flavour and sizes are most welcome at Pesach. The Italians make a biscuit called ‘Ricciarelli’ which originate from the Tuscan city of Siena during the 14th Century. These are a twist on our traditional Pesach macaroon biscuits. I like to follow the classic method of toasting and grinding my own almonds but for a short cut buy ready ground. Shape into oval, diamond or circle shaped biscuits and leave for 4 hours in a fridge before baking. The rough and crackled surface gives a rustic appearance and is lightly sprinkled with icing sugar to complete the look!
Preparation Time: 10 minutes plus 4 hours
Cooking Time: 10 – 15 minutes
Makes: About 24
Ingredients:
250g peeled almonds –toasted and ground180g icing sugar
½ teaspoon baking powder
Zest of 1 lemon
1 tablespoon potato flour
200g ground almonds
2 large egg whites
Juice of ½ lemon
Bowl of icing sugar – for dusting
Method
1) In a large mixing bowl, combine the dry ingredients.2) In a separate bowl, whisk the egg whites until they reach stiff peaks and then fold in using a metal spoon. Stir in the lemon juce.The dough will feel slightly sticky and heavy.
3) With wet hands, take an olive size piece of dough and shape into diamond shape by pinching the sides and then roll into a shallow bowl of icing sugar.
4) Flatten with a fork and transfer to a tray lined with baking parchment paper.
5) Cover and refrigerate for 4 hours.
6) Preheat the oven to 150 C/ 300 F/ Gas mark 3.
7) Bake for 10-15 minutes or until they turn golden brown. Leave to cool on a rack.
8) Store in an air tight container for 4- 5 days or freeze.