urmaniac13
Executive Chef
- Joined
- Sep 7, 2005
- Messages
- 4,764
We make these every year and always a big hit... we also make extra of them, as they are lovely company to the champagne to bring in the New Year!!
Ricciarelli (pronounced rich-arelli)
1 egg white
250g (8,5oz) peeled almonds
300g (10,5oz) sugar
a few drops of vanilla essence
a pinch of salt
20g (1 tbsp) honey
grated lemon zest from 1/2 of lemon
powdered sugar, as needed
confectioner's wafer, as needed
- In a food processor finely grind the almonds to fine granules (almost powder).
- In a bowl mix sugar and the almonds together.
- Beat eggwhite with vanilla and a pinch of salt, then pour it into the sugar/almond mixture, delicately blend them in with the rest of ingredients.
- Dust a flat working surface with plenty of powdered sugar, then roll out evenly the almond mixture upon to about 1-1,5cm (half inch) thickness.
with a sharp knife also dusted with powdered sugar, slice the dough into small diamond shapes (about 6 x 3,5cm, or 2,5 inch x 1,5 inch more or less).
- *Lay them on top of a sheet of confectioner's wafer, then cut the wafer to fit into each pieces, but just slightly larger. (the doughs grow slightly while being cooked.)
*Alternatively, you can lay out the dough directly onto the wafer and cut them together, if you have a large enough sheet of the wafer.
- Lay out a baking paper on the flat baking sheet/pan, place the ricciarelli and bake at 140°C/280°F for about 15 minutes, or take them out of the oven as soon as they take on brownish colour. This is crucial, as they need to remain very light in the colour and tender inside.
- Let it cool completely without touching. (while warm they are still very very soft, only when they are cool they would attain the right firmness.)
- Cover each ricciarelli generously with powdered sugar.
Buon Appetito!!
& Buon Natale!!
Ricciarelli (pronounced rich-arelli)
1 egg white
250g (8,5oz) peeled almonds
300g (10,5oz) sugar
a few drops of vanilla essence
a pinch of salt
20g (1 tbsp) honey
grated lemon zest from 1/2 of lemon
powdered sugar, as needed
confectioner's wafer, as needed
- In a food processor finely grind the almonds to fine granules (almost powder).
- In a bowl mix sugar and the almonds together.
- Beat eggwhite with vanilla and a pinch of salt, then pour it into the sugar/almond mixture, delicately blend them in with the rest of ingredients.
- Dust a flat working surface with plenty of powdered sugar, then roll out evenly the almond mixture upon to about 1-1,5cm (half inch) thickness.
with a sharp knife also dusted with powdered sugar, slice the dough into small diamond shapes (about 6 x 3,5cm, or 2,5 inch x 1,5 inch more or less).
- *Lay them on top of a sheet of confectioner's wafer, then cut the wafer to fit into each pieces, but just slightly larger. (the doughs grow slightly while being cooked.)
*Alternatively, you can lay out the dough directly onto the wafer and cut them together, if you have a large enough sheet of the wafer.
- Lay out a baking paper on the flat baking sheet/pan, place the ricciarelli and bake at 140°C/280°F for about 15 minutes, or take them out of the oven as soon as they take on brownish colour. This is crucial, as they need to remain very light in the colour and tender inside.
- Let it cool completely without touching. (while warm they are still very very soft, only when they are cool they would attain the right firmness.)
- Cover each ricciarelli generously with powdered sugar.
Buon Appetito!!
& Buon Natale!!
Last edited:
It is kinda tricky to get the right texture, but once you get the hang of it it becomes quite simple. The key is really, using the sharp knife, using the generous amount of powdered sugar, and then, not overcooking them. Give it a go, even if they become a bit too crunchy and golden they are still delicious, and you will know how to adjust it for the next time!!
