Description

These delicate almond biscuits with a hint of orange and lemon are an absolute must during the Christmas season! I make them every year and they are always devoured in no time. The Ricciarelli, as they are also called, are soft inside and slightly crispy on the outside - simply irresistible. Due to the almonds, they are naturally gluten-free and lactose-free. They can be prepared well in advance and stay fresh in a cookie tin for a few days. Perfect for cozy Advent afternoons or as a small gift from the kitchen!

Ingredients (8 ingredients)

0.5 piece Organic Orange

0.5 piece Organic Lemon

2 piece Egg white (size M)

1 Prise(n) Salt

300 g Almonds (ground)

250 g Powdered sugar

1 Pck. Bourbon-Vanilla sugar

1 tsp Baking powder

Preparation (7 steps)

Prepare citrus zest

Wash the orange and lemon with hot water, dry them and grate the peel with a fine grater. You will need about ½ teaspoon of zest each. Set the zest aside.

Beat egg whites until stiff

Thermomix® Setting

3 min/keine/Speed 3.5

Put egg whites and a pinch of salt into the mixing bowl. Insert the butterfly and whisk for 3 min./speed 3.5 until stiff.

180

Stir in citrus zest

Thermomix® Setting

10 sec/keine/Speed 2

Remove the butterfly. Add the zest of orange and lemon to the stiffly beaten egg white in the mixing bowl and stir in for 10 sec./speed 2.

Prepare dough

Thermomix® Setting

30 sec/keine/Speed 3

Add almonds, powdered sugar, vanilla sugar and baking powder to the mixing bowl and mix for 10 sec./speed 4. Then add the beaten egg whites and stir in for 30 sec./speed 3. If necessary, help with the spatula.

Shape Ricciarelli

Preheat the oven to 120 °C top and bottom heat. Line a baking sheet with baking paper. Sieve powdered sugar into a deep plate. With slightly moistened hands, roll about 3 cm thick balls from the dough and roll them once through the powdered sugar. Place the Ricciarelli on the baking sheet lined with baking paper and press down lightly.

Resting time

Let the formed Ricciarelli rest for about 1 hour on the baking sheet.

Baking

Bake the Ricciarelli in the preheated oven for about 20 minutes until they take on a light color.

Finished cooking? Great! 🎉

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About this recipe

These almond biscuits, which I like to refine with a fine citrus note, are a fixed component of Advent season for us in the family. I got the recipe a few years ago from a friend, who in turn had it from her Italian Nonna. Since then, I have been baking them every year and remembering the cozy afternoons that we spent together in the pre-Christmas season. The main ingredient, the ground almonds, not only give the biscuits a nutty taste, but also a pleasant, slightly sandy texture. It is important to use high-quality almonds, as these significantly influence the taste. The powdered sugar provides the sweetness and the typical, slightly powdery surface of the Ricciarelli. Bourbon vanilla sugar rounds off the aroma and gives the biscuits a fine vanilla note. The baking powder ensures that the Ricciarelli are nice and soft and fluffy inside. The organic orange and lemon provide the fresh, citrusy taste that goes perfectly with the almonds. Make sure to use untreated fruits, as this is the only way to ensure that no unwanted residues get into the dough. When preparing in the Thermomix®, it is important to follow the order of the ingredients. First, the egg white is beaten stiff with a pinch of salt. The butterfly ensures that the egg white becomes nice and airy. Then the citrus zest is carefully stirred in. Then the dry ingredients are added and mixed. Finally, the beaten egg white is folded in. Here it is important not to stir for too long so that the dough does not become tough. If the dough is too sticky, you can put it in the refrigerator for a short time. For a vegan version, the egg whites can be replaced with aquafaba (chickpea water). For this, beat about 60 ml of aquafaba with a pinch of salt until stiff. Instead of Bourbon vanilla sugar, normal vanilla extract can also be used. If you like it a little spicier, you can add a pinch of cardamom or cinnamon to the dough. The Ricciarelli taste best when they are freshly baked. They go perfectly with a cup of coffee or tea. A glass of Vin Santo, an Italian dessert wine, also harmonizes wonderfully with the almond biscuits. If you like, you can also sprinkle the Ricciarelli with some powdered sugar or decorate them with melted chocolate. The Ricciarelli can be stored well in a cookie tin. This way they stay fresh and juicy for a few days. You can also prepare them well in advance and prepare the dough the day before. Before baking, however, the Ricciarelli should definitely rest for an hour so that they retain their typical shape.