Sweet almond biscuits

Preparation info

  • 2 Dozen

    • Difficulty


Appears in

A Table in Tuscany

By Leslie Forbes

Published 1985

  • About

These sweet and wickedly rich macaroons are almost as famous in Siena as panforte. They have the taste of oriental sweetmeats about them and are costly to make and buy, even in Siena. If you buy your ricciarelli at A. Sclavi’s they will wrap them, however few, with ribbon and pretty paper, as if they were precious Christmas gifts.


  • 12¼ oz/360 g peeled almonds
  • 6 oz/180


Crush the almonds to a powder in a mortar, or put through a nut-grinder, making sure you don’t lose any of the oil. Mix well with the caster sugar and rub through a sieve into a large bowl. Whip the egg whites to form soft peaks. Fold into the almond/caster sugar mixture together with the icing sugar and orange peel. It should make a soft, smooth paste. Form into diamond-shaped lozenges, each l