Ricciarelli from Siena
2 Then put the icing sugar on a pastry board and with the dough form small rolls that you will cut obliquely to form the Ricciarelli.
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Cooking tools:
- Pastry board
- Oven
- Baking sheet
- Parchment paper
- Mixing bowl
- Whisk
Ingredients
- 10 g of ammonia for sweets
- 1150 g of almond flour
- 600 g of granulated sugar
- 3 teaspoons of bitter almond essence
- grated orange peel
- 11 whipped white egg
- icing sugar
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