Instructions

Prepare the Almond Base

Finely chop the almonds together with 1 ½ cups of sugar.

Transfer the mixture into a bowl and mix with a wooden spatula.

Prepare the Syrup

In a small saucepan, combine the remaining sugar with water and heat gently, stirring until dissolved.

Turn off the heat when the syrup lightly coats the spoon, then add it to the almond mixture.

Mix the Dough

Add powdered sugar, sifted flour, candied oranges, and baking powder. Mix well.

Cover the dough with a damp cloth and let it rest at room temperature for at least 12 hours.

Add Egg Whites

Whip the egg whites until frothy, then gradually add the remaining sifted powdered sugar.

Fold the egg whites into the dough, mixing from bottom to top.

Shape the Biscuits

Knead the dough until soft and homogeneous, then transfer it onto a surface dusted with powdered sugar.

Form a log and cut into small pieces (about 20 g each).

Shape each piece into the traditional oval form of ricciarelli.

Bake

Arrange on a baking tray lined with parchment paper and lightly dusted with flour.

Sprinkle with powdered sugar and bake in a preheated oven at 230°F (110°C) for about 10 minutes.

The ricciarelli should remain light in color.

Serve

Let cool on a wire rack before serving.

Store in an airtight container for 2–3 days. Freezing is not recommended.