Ricciarelli di Siena (Toscana, Italy)
(This recipe is NUXIA)
400g. almond flour
250 g of granulated sugar
80g of egg whites
1 sachet of vanilla
grated zest of 1 / 2 lemon
400g powered sugar
30g candied orange peel
Pick up the glass of the mixer almond flour, powered sugar and operate the mixer forabout two 3 / 2. Add the egg whites already beaten lightly with the vanilla and lemon peel.
Pour the mixture into a bowl and add granulated sugar, and if you want even the candied orange peel. Knead.
You will get a firm dough, cover and let rest in the fridge for 2 - 3 hours. Sprinkle the work surface with cornstarch and powdered sugar and roll out dough for a little timeto a thickness of 7-8mm.
Slit with a cookie-cutter oval and slightly flattened ends. Arrange ricciarelli spaced,in a baking sheet lined with paper forno.spolverizzateli just powered sugar and bake at 160 C (320 F) for 14/16 minutes. Let cool and serve sprinkled with powdered sugar again.
Recipe of December/16.