RICCIARELLO
Ingredients
300g ground almonds
200g sugar
2/3 egg whites
drops vanilla essence
15ml honey
Grated rind 1 lemon
Oven: 170c
Serves: Approx 12-14 cookies
Method
Mix almonds and sugar.
Stir in lemon rind
Loosely whisk egg white, add vanilla and honey.
Mix all together - soft sticky dough
Roll out using icing sugar 2cm thick.
Cut into lozenges 1"x2". Reuse the off cuts.
To make smaller cookies reduce depth of pastry to 1-1.5 cm and reduce dimensions of lozenges.
The mix will make approx 12-14 cookies
Place on lined baking sheet. Dredge with extra icing sugar.
Bake 20 mins until golden and puffed
