Almond Cookies with Citrus Note

Name: Almond Cookies with Citrus Note
Prep time: 30 min
Cook time: 80 min
Total time: 110 min
Yield: 40 Portionen
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 Icing sugar; 1 Pck. Bourbon vanilla sugar; 1 tsp Baking powder

Biscuits

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Cook Time

1 h 50 min

Servings

Difficulty

Medium

Prep Time

30 Min

This Thermomix® recipe for Almond Cookies with Citrus Note is ready in 1 h 50 min and yields 40 servings. Step-by-step guide with precise Thermomix® settings on MixBuch.

Description

These delicate almond cookies 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 on the 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 Icing 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. Approx. ½ teaspoon of zest is required for each. Set the zest aside.

Whisk 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 whisk and whisk until stiff for 3 min./speed 3.5.

180

Stir in citrus zest

Thermomix® Setting

10 sec/keine/Speed 2

Remove the butterfly whisk. Add the zest of orange and lemon to the stiff egg whites in the mixing bowl and stir in for 10 sec./speed 2.

Prepare dough

Thermomix® Setting

30 sec/keine/Speed 3

Add almonds, icing 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 icing sugar into a deep plate. With slightly moistened hands, roll the dough into approx. 3 cm thick balls and roll them once through the icing sugar. Place the Ricciarelli on the baking sheet lined with baking paper and press down lightly.