Ricciarelli
Aka sienese almond cookies, one of many sweet things simply called 'marzipan'. They are quite similar to the soft amaretti. Bought some for the festive season and it was strongly hinted that i should recreate them if possible. A little bit of googling turned up this recipe from thetravelerslunchbox.com, having borrowed it from tessa kiros.
Steps
Line a baking sheet with baking or parchment paper.
Mix the almonds with the caster sugar , 2 / 3 of the icing sugar , all the baking powder and the orange zest.
In a clean bowl , beat the egg whites to soft peaks , then stir them into the almond mixture.
Using a large spoon , mash the mixture to a wet , sticky mass.
Stir in the almond extract.
Form oval or torpedo shapes about 2.
5 inches long , roll in the remaining powdered sugar , and flatten slightly.
Put them onto the parchment-lined baking sheet , allowing room to spread slightly , and sift the remaining powdered sugar over the tops.
Leave the cookies at room temperature for about 2-3 hours to dry a little before baking.
Preheat the oven to 275f / 140c.
Bake the cookies for about 30 minutes , or until they are lightly golden and a little firm on the outside.
Turn the baking tray halfway through cooking if your oven demands this type of attention.
Cool completely and store in an airtight container.
Ingredients
ground almonds, caster sugar, icing sugar, baking powder, oranges, zest of, egg whites, almond extract