Ricciarello

To make them: mix together 300 g (10½ oz) freshly ground sweet almonds and 350 g (12 oz) sugar, and work thoroughly before adding the grated zest of 1 lemon, 1 teaspoon of vanilla sugar or a few drops of vanilla essence, the beaten whites of 2 eggs and 1 tablespoon honey. Mix again to incorporate all the ingredients, then roll the dough on a surface that has been dusted with icing sugar, until it is 2 cm (¾ inch) thick. Using an oval cutter or a knife, cut out lozenges 4-5 cm (1½-2 inches) in length. Place these on a baking tray lined with rice paper which has, in turn, been covered with a 3 mm (⅛ inch) layer of icing sugar. Bake in an oven preheated to 190°C/375°F/gas 5 for 20 minutes, but do not let the biscuits brown.