Stunning Strawberry Ricciarelli Biscuits (Gluten Free)
We're hosting a 'tea party' for one hundred people this weekend, as you do, and with that comes an awful lot of baking! This recipe is not only delicious but it's also gluten free so ideal for any guests who can't have flour.
Hailing from Tuscany in Italy, the texture of these tasty biscuits is somewhere between a macaron and a meringue and they are traditionally served at teatime or after dinner with dessert wine. I like to add strawberries to my mix for juiciness and freshness but you can add whatever takes your fancy - chocolate chips, blueberries, nuts - or just leave them plain.
Stunning Strawberry Ricciarelli Biscuits
Makes 15
300g ground almonds
Zest of 1 lemon
200g caster sugar
2 large free-range egg whites
100g strawberries, hulled and chopped
Icing sugar for dusting
Preheat the oven to 160°C/fan140°C/gas 3.
Whisk the egg whites until they hold their shape firmly, then gradually beat half of the caster sugar until smooth and glossy. Mix together the almonds, zest and remaining sugar. Fold this nut mixture into the meringue along with the strawberries.
Using 2 dessertspoons shape the mixture into ovals and place them on 2 baking paper-lined baking sheets, leaving room for a little spreading. Dust lightly with icing sugar and bake for 20 minutes until set and pale golden but still a little squishy in the centre. Leave to cool on a wire rack, then dust with more icing sugar before serving.
Hailing from Tuscany in Italy, the texture of these tasty biscuits is somewhere between a macaron and a meringue and they are traditionally served at teatime or after dinner with dessert wine. I like to add strawberries to my mix for juiciness and freshness but you can add whatever takes your fancy - chocolate chips, blueberries, nuts - or just leave them plain.
Stunning Strawberry Ricciarelli Biscuits
Makes 15300g ground almonds
Zest of 1 lemon
200g caster sugar
2 large free-range egg whites
100g strawberries, hulled and chopped
Icing sugar for dusting
Preheat the oven to 160°C/fan140°C/gas 3.
Whisk the egg whites until they hold their shape firmly, then gradually beat half of the caster sugar until smooth and glossy. Mix together the almonds, zest and remaining sugar. Fold this nut mixture into the meringue along with the strawberries.
Using 2 dessertspoons shape the mixture into ovals and place them on 2 baking paper-lined baking sheets, leaving room for a little spreading. Dust lightly with icing sugar and bake for 20 minutes until set and pale golden but still a little squishy in the centre. Leave to cool on a wire rack, then dust with more icing sugar before serving.
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