3 hrs 50 mins
3 hrs 30 mins
Cat R.'s Note:
AKA Sienese Almond Cookies, one of many sweet things simply called 'marzipan'. They are quite similar to the soft amaretti. Bought some for the festive season and it was strongly hinted that I should recreate them if possible. A little bit of googling turned up this recipe from thetravelerslunchbox.com, having borrowed it from Tessa Kiros.
My Private Note
Units: US | Metric
- 1Line a baking sheet with baking or parchment paper.
- 2Mix the almonds with the caster sugar,2/3 of the icing sugar, all the baking powder and the orange zest.
- 3In a clean bowl, beat the egg whites to soft peaks, then stir them into the almond mixture.
- 4Using a large spoon, mash the mixture to a wet, sticky mass.
- 5Stir in the almond extract.
- 6Form oval or torpedo shapes about 2.5 inches long, roll in the remaining powdered sugar, and flatten slightly.
- 7Put them onto the parchment-lined baking sheet, allowing room to spread slightly (mine doubled in size), and sift the remaining powdered sugar over the tops.
- 8Leave the cookies at room temperature for about 2-3 hours to dry a little before baking.
- 9Preheat the oven to 275F/140°C
- 10Bake the cookies for about 30 minutes, or until they are lightly golden and a little firm on the outside (the insides should still be soft). Turn the baking tray halfway through cooking if your oven demands this type of attention (mine is rather unreliable, so I got half of them over cooked so the insides weren't soft).
- 11Cool completely and store in an airtight container.
Nutritional Facts for Ricciarelli
Serving Size: 1 (781 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 166.1
- Calories from Fat 65
- Total Fat 7.2 g
- Saturated Fat 0.5 g
- Cholesterol 0.0 mg
- Sodium 23.8 mg
- Total Carbohydrate 23.7 g
- Dietary Fiber 1.6 g
- Sugars 21.4 g
- Protein 3.3 g
The following items or measurements are not included:
oranges, zest of