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Ricciarelli Almond Biscuits

Soft, chewy Italian almond biscuits with a lightly crisp exterior, infused with orange zest and almond extract—perfect for enjoying with coffee or tea.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 20 biscuits
Course: Dessert, Snack
Cuisine: Italian
Calories: 80
Ingredients Method Notes

Ingredients
  

For the biscuits
  • 200 g almond flour about 2 cups
  • 200 g powdered sugar about 1 3/4 cups
  • 2 g salt about 1/2 teaspoon
  • 2 g baking powder about 1/2 teaspoon
  • 2 large egg whites
  • 1 zest organic orange
  • 15 ml almond extract about 1 tablespoon
  • 5 ml vanilla extract about 1 teaspoon
  • 50 g granulated sugar for coating, about 1/4 cup
  • 50 g powdered sugar for coating, about 1/2 cup

Method
 

Preparation
  1. Line a baking tray with parchment paper and set aside.
Mix Dry Ingredients
  1. In a bowl, sift together the almond flour, powdered sugar, salt, and baking powder.
Whip Egg Whites
  1. In a separate bowl, whip the egg whites until stiff peaks form.
Combine Mixtures
  1. Gently fold the almond mixture into the egg whites in three additions, being careful not to deflate the egg whites.
Add Zesty Flavors
  1. Stir in the orange zest, almond extract, and vanilla extract into the combined mixture.
Shape the Biscuits
  1. Form the dough into oval shapes, rolling them first in granulated sugar, then in powdered sugar.
Let Rest
  1. Allow the shaped biscuits to rest for one hour.
Bake
  1. Preheat your oven to 150°C (approximately 300°F). Bake the biscuits for about 20 minutes or until lightly golden.

Notes

Store them in an airtight container at room temperature for up to a week. They can be served with a hot cup of espresso or tea, or as part of a dessert platter.