Italian Almond Biscuits
Also known as Ricciarelli, these are softish, chewy, gluten-free and delicious Italian almond biscuits (cookies),. I’ve been trying out different recipes as I whittle down my list of biscuits (cookies) that I’m planning to make to give to friends for Christmas.
Today I baked two batches of biscuits — one a poppy-seed shortbread that used three egg yolks and the other. these Italian almond biscuits that used three egg whites. A perfect balance, right?
Sadly I found the poppy-seed shortbreads to be a bit dry and not terribly interesting, so I tried icing them with lemon icing. It was slightly better, but not enough. (See the pic at the bottom.)
But the Italian almond biscuits were delicious. You can find the recipe here, along with a video showing you how to do it. I thought they might be a bit fiddly, but honestly they were really easy to make. And they look great, I think.
And in case you’re wondering whether I’m planning to eat my way through all these bikkies (Australian slang for biscuits), tomorrow they’re going to the gym where I train. The trainers there are lovely, and are happy to be my guinea-pigs and test out all my potential Christmas bikkie recipes. That way, they’re happy and I’m not tempted to eat them all myself. I eat a couple to see how they taste and decide whether they’re on the list or not, and that’s enough for me.
So the poppy-seed shortbreads are off the list and the Italian almond bikkies are definitely on it.
Do you have a favorite biscuit (or cookie) that you make for a gift?
Each year I have to make Springerle – a German anise cookie that should be made early and stored fora few weeks. They can become hard if baked too long or too much flour was added. But we always loved them as kinds when they were like teething biscuits. If done right, they have a crispy outside and softer inside.
I also bake a variety of other cookies.
Thanks, Margot. I do like anise-flavored cookies, but have never tried to bake Springerle. They sound delicious.
We all love my shortbread from Jean Stotter of Victoria….she was a Melbourne identity who only ever wore black and white..
In a food processor mix
2 oz. Castor sugar, 4 oz butter , 2 oz cornflour, 4 oz plain flour
press into Swiss roll tin , bake at 150 degrees…cut while hot in tin, tip out when cool
also cut in wedges in round fluted tin with lift out base for a single dish presentation
Thanks, Merrilyn — shortbread is a favourite — as is black and white. ;)