These delicate and soft cookies have a marzipan-like texture. Ricciarelli are best when made at home and eaten fresh
| Created by | Spinneys |
| Prep time | 35 minutes |
| Resting time | At least 1 hour or overnight |
| Cook time | 25 minutes |
| Serves | Makes 14 |
| Cuisine | Italian |
| Diet | Vegetarian |
| Preparation | Moderate |
| Calories | 139 |
| Fat | 5.9g |
| Saturates | 0.4g |
| Protein | 2.8g |
| Carbs | 20.5g |
| Sugars | 18g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFPlace 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.
