620. Ricciarelli di Siena

Sienese Almond Cookies

Preparation info
    • Difficulty

      Easy

Appears in

By Pellegrino Artusi

Published 1998

  • About

Ingredients

  • 220 grams (about 7-¾ ounces) of fine white sugar
  • 200 grams (about

Method

Blanch the almonds, dry them in the sun or on the fire, and crush very fine in a mortar with two tablespoons of the sugar, added a little at a time. Then add the rest of the sugar and mix thoroughly.

Beat the egg whites in any type of bowl and pour in the crushed almonds and the orange rind, grated. Mix again with a wooden spoon and pour the mixture onto a pastry board over a thin layer