Ricciardelli

Place the almond butter and icing sugar in a blender. Blitz to form a smooth paste. Add the egg white, ground almonds, baking powder and vanilla extract and blend until a soft dough forms.

Transfer the dough to a surface dusted with icing sugar and roll into a long log, approx. 2cm wide. Slice the log at 3cm intervals. Shape each piece into a diamond/lozenge shape.

Sift 200g of the icing sugar over the shaped dough and flatten slightly. Place them spaced apart on a lined baking sheet and leave uncovered at room temperature for at least 1 hour or overnight.

Preheat the oven to 180°C, gas mark 4.

Bake the cookies until barely browned, approx. 20-25 minutes. The cookies should still be soft.

Serve with a dusting of the remaining icing sugar.