their preparation is linked to an ancient Tuscan tradition that has always wanted them to be protagonists among Christmas sweets
INGREDIENTS:
🔹 200 gr of peeled almonds
🔹150 gr of powdered sugar
🔹45 gr of egg white
🔹 15 gr of candied orange
🔹1 pinch of salt
🔹 1 vial of almond flavor
🔹 corn starch to taste
🔹 Vanilla icing sugar to taste
METHOD
🔹 200 gr of peeled almonds 👉 toast in #microondes at 1000 for 5 minutes or electric oven at 180 degrees for 5 minutes, then let it cool
🔹 After the necessary time, blend intermittently in the mixer:
🔹 Almonds + 150 grams of vanilla icing sugar + 15 grams of candied orange and you will get a fragrant almond flour
🔹In a bowl pour 45 g of egg whites + a pinch of fine salt and 1 vial of almond flavoring, then whisk for 1 minute with electric whisk
🔹 Now add the almond flour to the bowl and mix
🔹Once the mixture is obtained, wrap it in cling film and leave it to rest overnight
🔹 Then lay on the work surface floured with corn starch, and roll it into a loaf about 40 cm long and make cuts of about 3 cm in diameter, you will get 20 pieces
🔹 Then form the ricciarelli
COOKING IN STATIC ELECTRIC OVEN PREHEATED AT 150 DEGREES FOR 15 MINUTES ....
➡️ SWEETS SHOULD NOT DARKEN DURING COOKING, THEY MUST BE LIGHT.
➡️ COMPLETED COOKING THEY HAVE TO COOL COMPLETELY BEFORE BEING REMOVED
➡️ THE TOASTING OF ALMONDS:
🔹MICROWAVES at 1000 for 5 minutes
🔹 ELECTRIC OVEN at 180 degrees for 5 minutes
