Recipe: Italian Ricciarelli Biscuits

Prep time: 15 mins
Wait time: 1 hour
Cook time: 15 mins
Total time: ~1.5 hours


  • 2 egg whites
  • 250g almond flour (or blanched almond meal)
  • 200g icing sugar (+ 25g extra for coating biscuits)
  • 1/4 teaspoon baking powder
  • 1 pinch of salt
  • Splash of lemon juice
  • Grated zest of half a large orange
  • 1 tablespoon almond extract
  • 1 teaspoon vanilla extract


  1. Whip together the 2 egg whites and splash of lemon juice with an electric mixer until still peaks form
  2. Gradually fold in 250g almond flour, 200g icing sugar and 1/4 teaspoon baking powder using a wooden spoon until it forms a thick paste. It will begin to have the smell and consistency of marzipan
  3. Add 1 tablespoon almond extract, 1 teaspoon vanilla extract and zest of half a large orange
  4. Line a baking tray with baking paper
  5. Pour some icing sugar into a bowl to use for coating the biscuits
  6. Using clean hands, grab some dough and roll it into a ball about 3cm in diameter. Coat the ball in icing sugar from the bowl, then shape it into a flattened oval and put onto the baking tray. (Leave some space between the biscuits so they can expand while cooking)
  7. Leave the biscuits to dry out at room temperature for an hour, and preheat the oven to 150C (140C fan)
  8. Bake the biscuits for about 20 minutes
  9. Store in an airtight container and eat within a few days