We are fast approaching the end of this Cookie Advent Calendar: I had a lot of fun doing this and, as I had a lot of positive feedbacks about this, I am already thinking about a different one for the next year.
I am thinking about festive appetizers, let’s see if this project will see the light!
For the day 21 I have chosen another ancient recipe: ricciarelli senesi, very typical cookies from the city of Siena made of marzipan.
They are easy to make but you must respect the resting time to have a great result!
This is the perfect cookie if you love almonds a lot, if you cannot find the bitter almond extract you can omit it or use plain almond extract.
Ricciarelli, marzipan cookies from Siena.
- 200 g almond meal
- 200 g icing sugar
- 60 g egg whites room temperature
- 1 tsp lemon juice
- 1 tsp bitter almond extract
- 1/2 pod vanilla (seeds only)
- icing sugar to form cookies and to decorate
- Beat quickly egg whites with lemon juice, almond extract and vanilla seeds.They have to be just foamy and bubbly, not whipped.
- Add almond meal and icing sugar, mix with a spoon and wrap this dough in cling film.Let it rest in fridge for a minimum of 24 hours, two days is even better (but no more than three days).
- After this time roll the dough over a surface sprinkled with icing sugar, form a long sausage and cut pieces from it.
- Drop each piece into icing sugar then give it the classic diamond shape and put it on a baking tray.
- Before baking pass slightly wet finger over the surface of each cookie and sprinkle with icing sugar.
- Bake at 170°C/ 360°F until cracks appear, then low to 150°C/ 300°F for 5-6 minutes more.
- Let them cool completely before touching, they will last up to two weeks in a tin box.