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Vanilla and lemon ricciarelli biscuits recipe

41 ratings

The best presents are often the ones you make - these vanilla and lemon Italian biscuits are made with ground almonds and vanilla and dusted with icing sugar to create perfect snow-like treats. See method

Makes 24 biscuits
15 mins to prepare and 15 mins to cook
101 calories / serving
Freezable
Vegetarian
Gluten-free
Dairy-free

Ingredients

2 medium egg whites
200g icing sugar, plus extra for dusting
250g ground almonds
1 vanilla pod
1 lemon, zested

Each serving contains

Energy
425kj
101kcal 5%
Fat
3g 4%
Saturates
1g 3%
Sugars
10g 11%
Salt
0g 0%

of the reference intake
Carbohydrate 10.2g Protein 2.5g Fibre 0g

Method

Preheat the oven to gas 4, 180°C, fan 160°C and line a baking sheet with nonstick baking paper. Whisk the egg whites with an electric whisk in a clean, non-plastic bowl for 2-3 mins until stiff peaks form. Sieve the icing sugar into another bowl and stir through the almonds.

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Split the vanilla pod lengthways with a sharp knife and scrape out the seeds, then stir through the almond mix along with the lemon zest. Fold in the egg whites using a metal spoon until you have a thick, sticky paste.
Dust a clean worktop with icing sugar. Scoop out tablespoons of the almond mix, roll into ovals, then flatten a little. Carefully roll in the icing sugar until completely coated, then transfer to the prepared baking sheet. Repeat with the remaining mixture, spacing each one 3cm apart.
Bake for 12-15 mins until slightly golden and cracked, then leave on the tray to cool completely. Will keep for up to a week in an airtight container.

Freezing and defrosting guidelines

In order to enjoy optimum flavour and quality, frozen items are best used within 2 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

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