Homemade Ricciarelli Biscuits

Step 1: Prepare the Egg Whites

1. Whisk the Egg Whites: In a clean bowl, whisk the egg whites until they form stiff peaks. This means when you lift the whisk out of the bowl, the peaks should stand upright and not fold over.
2. Add Flavors: Gently whisk in the almond extract and lemon zest until evenly combined.

Step 2: Combine Dry Ingredients

3. Sift Dry Ingredients: In a separate bowl, sift together the icing sugar, ground almonds, and a pinch of salt. This helps to remove lumps and ensure a smooth dough.

Step 3: Make the Dough

4. Fold Together: Carefully fold the dry mixture into the whipped egg whites. Use a spatula and be gentle to avoid deflating the egg whites. Keep folding until everything is well combined and forms a dough.
5. Chill the Dough: Cover the dough with plastic wrap and chill in the refrigerator for at least 4 hours, or ideally overnight. This helps the flavors to develop and makes the dough easier to handle.

Step 4: Shape the Biscuits

6. Preheat the Oven: Preheat your oven to 190°C (170°C fan)/gas mark 5.
7. Dust Your Surface: Generously dust a clean work surface with icing sugar to prevent sticking.
8. Roll the Dough: Turn the chilled dough out onto the prepared surface. Roll it into a long sausage shape about 40 cm in length.
9. Cut the Dough: Slice the sausage into 2 cm thick pieces. You should get around 20 slices.
10. Shape the Biscuits: Take each slice and shape it into an oval. Pat down the tops slightly to flatten them a bit. Each biscuit should be about 4-5 cm wide and 5-6 cm long.

Step 5: Bake the Biscuits

11. Prepare the Baking Tray: Arrange the shaped biscuits on a baking tray lined with baking parchment. Dust the tops lightly with more icing sugar.
12. Bake: Bake in the preheated oven for 20-23 minutes. The biscuits should be just turning brown but will be soft; they will firm up as they cool.
13. Cool: Once baked, let the biscuits cool completely on the tray before transferring them to an airtight container.

Storage

• The biscuits will keep well in an airtight container for up to three days. Enjoy!