Ricciarelli

Directions

1. Mix the ground almonds, baking powder and icing sugar in a large bowl.
2. Add the orange extract/oil if using and mix well.
3. In another bowl or with a stand mixer, whip the egg whites into stiff peaks.
4. Add the egg whites to the ground almond mixture, cover with cling film and leave to rest in the fridge for 24 hours or for at least 4 hours.
5. The next day, cut the rice paper into about 20 oval shapes of 7cm by 4 cm. Dust your work surface with icing sugar
6. Place the almond mixture on the dusted work surface and then roll it into a log or sausage shape.
7. Slice the sausage into 1 cm balls, then place them on top of the rice paper ovals to act as the base for the biscuits
8. Liberally dust the tops of the biscuits with icing sugar then arrange the biscuits on a baking tray lined with baking paper or silpat mat.
9. Bake in a pre-heated oven at 160°C for about 15 to 18 minutes.
10. Once you take the biscuits out of the oven they’ll be soft but will harden up once cooled down.
11. These biscuits keep well when stored in an airtight container.