Ricciarelli
Makes 24
These delicious cookies are said to have been introduced to Sienna by
crusaders returning from the Middle East.
2 cups blanched almonds
1 cup granulated sugar
1 1/2 cups confectioners' sugar
1 teaspoon almond extract
2 egg whites (medium sized eggs)
parchment paper
Preheat the oven to 250 degrees F. Lightly toast the almonds until they
just begin to color. Remove and let cool. Increase the oven temperature to
325 degrees F. Place the almonds and the granulated sugar in a food
processor and pulse until finely ground. Add 1 cup of the confectioner's
sugar, the almond extract and the egg whites and pulse again. Remove the
almond dough from the mixer and shape into a rectangle. Cut into diamond
shapes about 2 inches long. Place on a parchment lined baking sheet and
place in the oven for about 15 minutes or until dry but still a little
soft in the center. Cool completely and then dust with the remaining
confectioner's sugar. These cookies keep well in an airtight container for
a few weeks.
Note: If you find the dough very wet try adding a couple of tablespoons of
flour.
--
Rec.food.recipes is moderated by Patricia D. Hill at [email hidden].
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/