White chocolate ricciarelli

Perhaps these ought to be called bastard or fake ricciarelli, if they can be called ricciarelli at all. Real ricciarelli are meant to be this beautiful, and not have white chocolate anywhere near them. Perhaps think of this as the rural cousin of the ricciarelli, with a weird accent, ugly dress and too much make-up. The white chocolate adds an almost buttery base to the fresh and sweet almond crispness of the biscuit, and they are perfect snack size for your afternoon coffee. They are also quick and easy to make!

For the recipe, which is based on this Swedish post, you need:

  • 250 g almond flour
  • The peel of 1/2 lemon
  • 150 g sugar
  • 2 egg whites
  • 1 drop of bitter almond extract
  • 100 g white chocolate

Start by mixing the almond flour and half of the sugar in a bowl. In a different bowl, whisk the egg whites into a foam , then add the other half of the sugar, whisking along until you have a shiny kind of meringue base. Carefully add the lemon, almond-sugar mix and almond extract. You’ll get a sticky mix, which you can shape into little rounds or whichever shape you prefer (these are the quick and dirty sort of ricciarelli after all). Put them into the oven at 160 degrees for no more than 10 minutes, and keep a careful eye when they bake as they easily dry up. Take them out of the oven and let them cool whilst you melt the chocolate in a water bath. Dip the bottoms in the chocolate (or smear it on if that’s easier), and then let them rest on a sheet of baking paper. If you’re the restless kind, you can hurry up the stiffening of the chocolate through putting them in the freezer.

Enjoy a handful of them with your afternoon coffee.

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