These delicate Italian ricciarelli get their soft, chewy centre and crackled sugar shell from almond flour – a swap that is more than just gluten-free. Almond flour brings a natural dose of vitamin E, magnesium, and protein to the mix and a hint of citrus zest keeps things bright. These biscuits are literally ‘child’s play’ to make.
Tip: Chill the shaped balls (keep them small, around 22g each) for around 30 mins up to overnight, before baking.
(recipe adapted from various online recipes)
Ingredients
300g almond flour
230g caster sugar
2 egg whites (at room temperature)
finely grated zest of 1 lemon/orange
icing sugar, for dusting
Filling options:
Jam/nutella/etc or
flaked or slivered almonds
Method
- Preheat oven to 175C fan-forced. Line a baking tray with baking paper
- Mix the almond flour and sugar in a large bowl. Add the egg whites and lemon/orange zest and mix through to make a paste. Take small pieces of the paste and shape into small balls (make a small round hole with your thumb in the middle) or rectangles and roll in icing sugar to coat well. Put half a teaspoon of your favourite jam, nutella, lemon curd in the small hole OR flaked or slivered almonds on the rectangular biscuits
- Place on the lined tray and put in the refrigerator for 30 min or more
- Bake for 10-12 minutes or until the bottom of the biscuit is firm. You don’t want them to brown. Leave on the tray to cool and then store in an air-tight jar