Ricciarelli - Sienese almond biscuits

These are fantastically easy and fantastically tasty. They take a little time because you need to leave the mixture to dry out overnight before baking, but make them at night and pop them in the oven while you eat your breakfast and they might even last the rest of the day (if you hide them and forget where they are, perhaps). They keep well in an airtight container (again, if you can keep yourself from eating them).

These may be useful for gluten free diets as there is no flour used, only ground almonds. It is similar to the topping on the tortine di mele e mandorle (apple and almond puds) so try them as well!

Ingredients

2 large egg whites
pinch of salt
225g caster sugar
zest of one lemon
½ tsp vanilla extract
1 tsp almond essence
300g ground almonds
icing sugar for dusting

Method:

1. Whisk the egg whites and salt until stiff and dry, then whisk in the sugar a little at a time until you reach a marshmallowy consistency.
   
2. Add lemon zest, vanilla extract, almond essence and ground almonds. Mix to a hard paste.
   
3. Shape into small diamonds - dust hands and surfaces with icing sugar to stop the mixture sticking. Lay on lined baking sheets and leave to dry out overnight.
   
4. Heat the oven to 140° C (fan 120° C / gas mark 1) and cook the biscuits for 25-30 mins - they should be pale and slightly cracked. When cool, dust with icing sugar and serve.