Vanilla and lemon ricciarelli biscuits recipe

Method

1. Preheat the oven to gas 4, 180°C, fan 160°C and line a baking sheet with nonstick baking paper. Whisk the egg whites with an electric whisk in a clean, non-plastic bowl for 2-3 mins until stiff peaks form. Sieve the icing sugar into another bowl and stir through the almonds.
2. Split the vanilla pod lengthways with a sharp knife and scrape out the seeds, then stir through the almond mix along with the lemon zest. Fold in the egg whites using a metal spoon until you have a thick, sticky paste.
3. Dust a clean worktop with icing sugar. Scoop out tablespoons of the almond mix, roll into ovals, then flatten a little. Carefully roll in the icing sugar until completely coated, then transfer to the prepared baking sheet. Repeat with theremaining mixture, spacing each one 3cm apart.
4. Bake for 12-15 mins until slightly golden and cracked, then leave on the tray to cool completely. Will keep for up to a week in an airtight container.

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• Freezing and defrosting guidelines

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