#Italian #SoftCookies #Recipes #Ricciarelli #thermomix
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1. Place 250 grams of almonds, 100 grams sugar, half a teaspoon of vanilla essence and the zest of an orange in the jug.
2. Select the timer for 2 seconds, speed at 10.
3. evacuate the mixture into a bowl and set aside.
4. Place the butterfly and put the egg whites in the mixing bowl (it must be clean and dry). Select 2 minutes, 37 ° speed. 4.
5. Add 100 g icing sugar. Select 30 seconds speed 4.
6. Remove the butterfly, with the help of a spatula collect the egg white from the sides and let it fall to the bottom, add the mixture of almonds and sugar.
7. Select 30 seconds speed. 4.
8. With the compound obtained, form a cylinder with wet hands, wrap it in cling film, in case air bubbles form, prick it with a toothpick. then transfer it to the refrigerator for at least 2 hours.
9 Take the dough, remove it from the film, sprinkle it with icing sugar and press the cylinder to give a slightly oval shape.
10. divide it into slices of about 8 millimeters and give the classic Ricciarelli shape with your hands, passing it on both sides with plenty of icing sugar.
11. Place Ricciarelli on a baking sheet covered with parchment paper.
12. Bake in a preheated oven at 170 ° for about 15 minutes.
13. Remove from the oven and allow to cool completely before removing them from the pan.