Ricciarelli - almond biscuits. ( GF, DF)

One of my Covid 19 addictions has been watching the SBS food channel when I can't find anything else to view. It often combines food with travel to glorious places that seem a lifetime away. And Silvia Collaco has some good tips on Italian food, even though she does it all from her Sydney kitchen. These almond biscuits she made are delicious and remind me of a holiday in Tuscany - they originally hail from Siena, and when we were staying in Cortona the local baker made them. I added the crystallised orange peel as my husband had just made marmalade and he had all this crystallised sugar flavoured with oranges left. They only take a few minutes to make and are very good with a cup of espresso.


  • 300 gm almond meal 250 gm caster sugar 2 egg whites, lightly whisked finely grated zest of 2 lemons

  • optional - a table spoon of finely shopped up crystallised oranges, or marmalade, to replace an equal amount of sugar

  • icing sugar, for dusting


Heat oven to 160 fan forced. Mix all the ingredients together into a smooth dough and shape into balls the size of ping pong balls. Lay out in rows on baking paper on a cooking tray. Flatten each ball with a wettened fork, then dip in sieved icing sugar and cover all over.

Cook for 15 minutes until lightly brown.

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