Ingredients (about 20 ricciarelli):
- 250 grams almond meal
- 2 egg whites
- 400 grams icing sugar
- 1 tablespoon bitter almond flavouring
- 1 sheet wafer
Preparation
Whip the egg yolks to stiff peaks. Gently fold in the almond meal and 200 grams of the icing sugar (reserve the remaining sugar).
Once these ingredients are well blended, mix in the almond flavouring.
Cover the mixture with cling-film and refrigerate for 4 hours.
Prepare the wafer bases: cut out about 20 ovals (the typical form given the Sienese ricciarelli) and dust each oval with icing sugar.
When the dough has cooled, divide into 20 balls and shape by hand, pressing the dough down to completely cover each wafer oval.
Dust with icing sugar. Bake for 15 minutes at 170 °C.
For a perfect result, we recommend allowing the ricciarelli to cool on the baking sheet before serving.
