Ricciarelli (Sienese Almond Biscuits)
Soft, chewy Sienese almond lozenges dusted with icing sugar. Naturally gluten free and a Christmas favourite.
- Time1 hr 15
- LevelMedium
- Costabout £0.15 a head
- Oven150°C (130°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Mix the ground almonds, 200 g icing sugar, baking powder and orange zest in a bowl.
- 2
Whisk the egg whites with the almond extract to stiff peaks. Fold into the almond mixture to make a soft, sticky dough.
- 3
Cover and chill for 30 minutes so it is easier to shape.
30 min - 4
Heat the oven to 150°C (130°C fan) and line two trays with baking paper. Dust the worktop with icing sugar.
- 5
Roll the dough about 1.5 cm thick and cut into diamonds or ovals, or shape by hand into lozenges. Place them on the trays and leave to dry for 15 minutes.
15 min - 6
Bake for 18 to 20 minutes, until set but still pale. Cool, then dust thickly with icing sugar.
19 min
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.