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Carina in print – Daily record

Carina in print - Daily record | Contini

In print Monday 20th August 2018

Ricciarelli by Carina Contini

Makes 40

600g ground almonds
450g icing sugar
Lemon zest
4 egg whites

1. Preheat the oven to 150°C (320°F). Line a baking tray with greaseproof paper and
rub lightly with butter or oil.
2. Put the ground almonds and lemon zestin a bowl. Mix well.
3. In a separate bowl, whisk the egg whites until very stiff. Add the sugar and keepbeating until you have a stiff meringue mixture and fold in the ground almond
4. Cover a worktop in lots of icing sugar. Take the dough, roll out into a long logand cutinto small pieces.
5. Take each piece of dough. Make sure the exposed dough gets a coating of icingsugar, then use your hands to shape into a round shape. Cover each piece in more
icing sugar.
6. Arrange a few centimetres apart on the baking tray.
7. Bake for around 10 minutes until they are slightly expanded andcracked and the inside is pale golden.

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