Almond ricciarelli cookies (GF)

Allow 15 minutes
12 Minutes

  • Makes 16-18
  • 300g of almond meal
  • 250g of caster sugar
  • 2 egg whites
  • finely grated zest of 1 lemon
  • icing sugar for dusting

Pre-heat your oven to 180°C Conventional

Mix almond meal and sugar in a bowl, add eggs and lemon zest and mix through to create a paste (using your hands is best here). Pinch off pieces paste a shape into 3×4 rectangles (give or take!). Dunk the in icing sugar and place them onto an oven tray lined with baking paper, well distanced apart. Bake for 10-12 minutes or until the cookies look slightly marked and the bottom is firm. Cool on a rack. They keep for weeks in a airtight container, so you can double the ingredients if you like, and make a bigger batch.

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