• Easily devoured (Camellia Aebischer)Source: Camellia Aebischer
Even self-confessed biscuit haters have come around to these addictive, almond-based nuggets of joy.
By
Camellia Ling Aebischer

29 Jul 2020 - 11:35 AM  UPDATED 29 Jul 2020 - 11:35 AM

There’s something about almonds. Our audience of SBS Food fans seems to love them. One of our most popular all-time recipes is this orange and almond cake, and more recently, one of our most popular biscuit recipes has been Silvia Colloca’s ricciarelli.

Watching them being made, it’s not hard to see why they’ve taken off. Almond, sugar, egg white, some citrus zest and 15 minutes is all you need to make these crackling little crunchy-chewy treats. In case you haven’t noticed, I’m a big fan of crunchy-chewy.

Just five ingredients including the icing sugar for dusting. Also any citrus zest will do.

How to make ricciarelli

Following Silvia’s recipe here, combine 300 g almond meal, two egg whites, 250 g sugar and the zest of a lemon in a bowl.

Mix it first with a spoon, then get your hands in and squeeze into a firm dough. Split into 16-18 pieces and shape into chunky rectangles. You might need to wash your hands once or twice as the dough is sticky but should easily form. You should have a reasonably smooth surface once they’re formed so if the mix is too dry at a little more egg white.

Toss them in icing sugar to coat and bake at 180°C for about 10 minutes, or until golden on the bottom and at the edges and slightly cracked/puffed.

Cool before digging in so you can enjoy the crunchy corners to their fullest.

Team crunchy-chewy right here!

These biscuits have been so popular our entire team have made them time and time again since Cook like an Italian premiered on SBS Food. Our Managing Editor Farah Celjo has even come up with some useful variations substituting the egg white for aquafaba (less perfect looking but indistinguishable in taste) and using orange and lime zest in place of lemon.

Other viewers have sent through photos of chocolate and hazelnut versions too, so really the sky is the limit when it comes to nut meals and add-ins.

Love the story? Follow the author here: Instagram @cammienoodle

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