Ricciarelli with Candied Peel from The Vegetarian Kitchen by Prue Leith and Peta Leith
This recipe was given to me by my great friend and colleague Liza, the head pastry chef at The Ivy, who has taught me an enormous amount. She sent me the recipe for these ricciarelli with a note sa...
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Ingredients
- icing sugar for rolling
- 30 g mixed candied peel, finely chopped
- 100 g ground almonds
- 125 g granulated sugar
- a pinch of table salt
- 1 large egg white
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