Ricciarelli almond cookies.

Ricciarelli almond cookies.


300 g (3 cups) almond meal
250 g caster sugar
2 egg whites
finely grated zest of 1 lemon
icing sugar, for dusting


1. Preheat the oven to 180°C. Line a baking tray with baking paper.

2. Mix the almond meal and sugar in a large bowl. Add the egg whites (no need to beat them first) and lemon zest and mix through to create a paste (using your hands is best here). Pinch off pieces of paste and shape into 3 cm x 4 cm rectangles (give or take!). Dust in the icing sugar to coat well, then place onto the lined tray, leaving room for spreading. Bake for 10-12 minutes or until the cookies look slightly marked and the bottom is firm.

3. Cool on a rack. These biscuits keep for weeks in an airtight container, so you can double the ingredients if you like and make a bigger batch.

Leave a Reply


Your email address will not be published. Required fields are marked *