AuthorToscane DI GustoCategoryCookies, Desserts, Tuscan Tradition RecipesDifficultyBeginner
10 g of ammonia for sweets
1150 g of almond flour
600 g of granulated sugar
3 teaspoons of bitter almond essence
grated orange peel
11 whipped white egg
icing sugar
1
Mix all the ingredients, except the icing sugar, putting the whites part of the eggs last in the dough.
Leave the dough to rest for at least an hour.
2
Then put the icing sugar on a pastry board and with the dough form small rolls that you will cut obliquely to form the Ricciarelli.
Put the parchment paper on a baking sheet, lay the Ricciarelli on them leaving some space between them and bake in the preheated oven at 150 ° for about 18 minutes.
Ingredients
10 g of ammonia for sweets
1150 g of almond flour
600 g of granulated sugar
3 teaspoons of bitter almond essence
grated orange peel
11 whipped white egg
icing sugar
(Visited 175 times, 1 visits today)