Orange and hazelnut ricciarelli (biscuits)
makes
28
Silvia Colloca shares a citrussy and nutty treat, perfect with espresso.
Ingredients (5)
- 300g hazelnut meal
- 250g caster sugar
- 2 egg whites
- Finely grated zest of 1 orange
- 40g icing sugar, for dusting
Don't forget you can add these ingredients to your Woolworths shopping list.
CloseMethod
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1.Preheat oven to 180°C. Line a baking tray with baking paper.
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2.Mix hazelnut meal and sugar in a large bowl. Add egg whites and orange zest and mix using your hands to create a paste. Shape 1 tbs of paste into a rough 3cm x 4cm rectangle. Dust in icing sugar to coat well, then place on the prepared tray. Repeat with remaining mixture, leaving plenty of room between each biscuit for spreading. Bake for 12-14 minutes until the cookies look slightly crackled and the base is firm. Cool slightly before transferring to a wire rack to cool completely. Serve.
Recipe Notes
These biscuits keep for a week in an airtight container, so double the recipe if you like, and make a bigger batch for the cookie jar.
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