Ricciarelli: the Classic Tuscan recipe

Step 1

Dice the candied orange into ⅛ “ pieces. Blend the diced peel with the powdered sugar and almond flour in a food processor for 1-2 minutes. Add the all-purpose flour, a pinch of salt and a few drops almond extract.

Step 2

Bring water to a boil. Dissolve the granulated sugar in the water. When it begins to melt, add it to the candied fruit-sugar mixture with the food processor on low speed. Add the egg whites and continue to mix until the eggs are completely incorporated and the dough is compact. Shape the dough into a small loaf and cover with a tea towel. Let rest for at least 2 hours.

Step 3

Preheat the oven to 310°F.

Step 4

Place the dough on top of the wafer paper sheet. Coat a rolling pin with powdered sugar or put a sheet of parchment paper between the rolling pin and the dough to prevent sticking and roll out the dough.

Step 5

Cut out the ricciarelli with a diamond-shaped cookie cutter. Trim the extra wafer from the base of the biscuits with a small knife.Place the ricciarelli on a baking tray and sprinkle with powdered sugar. Bake for 20 minutes. Remove from the oven and let cool.