“Ricciarelli” almond biscuits
100gr almond
15gr bitter almond (or essence)
3 table spoon sugar
vanilla extract
1 white egg
1 lemon (zest)
powdered sugar
Put the almonds (sweet and bitter) in a small food processor with the sugar, blend as finely as you can get them. Transfer the mixture in a bowl and add the lemon zest, the vanilla and the white of the egg. Using an electric hand-held whisk mix it well.
Dampen your hands with a little water, take about half a dessertspoon of the mixture at a time and roll into balls and flatten lightly. Add the powered sugar. Place the cookies on a baking sheet covered with baking paper. Bake (160° low fire) for 10-12 minutes until lightly golden.
