Artbreak is taking time out for the rest of 2020. We'll keep you posted.

August 2017 - Baking - Ricciarelli Almond Biscuits Recipe

Published 28 August, 2017 by Heather in Heather

  • 250g ground almonds
  • 285g icing sugar
  • 20g rice flour
  • Quarter teaspoon cream of tartar
  • one eighth teaspoon baking powder
  • 2 egg whites
  • 30g liquid glucose
  • 1 teaspoon almond extract

In a bowl and using an electric mixer, mix almonds, icing sugar, rice flour, cream of tartar and baking powder for two minutes to blend. In a clean bowl whisk egg whites and glucose together just until foamy (do not take to soft peak stage). Pour egg white mixture into dry ingredients. Add almond extract and mix together until the dough comes together.

Dust bench top lightly with ground almonds. Roll portions of dough into logs and cut on an angle into 20g biscuits. Place biscuits on oven trays and leave to rest for one hour before baking.

Bake at 160 degrees C for 15 minutes until pale golden brown. Remove to cool completely. Dust with icing sugar to serve. Store in an airtight container. Also these keep well in the freezer.

FacebookFacebook Trip AdvisorTrip-advisor InstagramInstagram