How to make ricciarelli: Italian lemon and almond biscuits recipe

One of my most popular blog posts of all time is my ricciarelli biscuit post.

I started a delicious dalliance with these crunchy-on-the-outside squidgy-on-the-inside Italian biscuits early last year and, as it had been a little while since I last indulged in an evening of baking, last night I decided to do just that.

Even though I have previously posted this recipe before, adapted from other ricciarelli recipes I had found, today I decided to write it up again as I have altered the proportions and I think they may be some of my best Italian biscuits yet!


1 egg
130g sugar
1 & 1/2 tsp vanilla bean extract
1 lemon zest
200g ground almonds

Kitchen utensils

Big mixing bowl
Small bowl (to weigh ingredients in)
Wooden mixing spoon
Baking parchment
Baking tray


For the video tutorial, head over to my Instagram!

1. Crack the egg into the big mixing bowl and mix it until it's aerated
2. Mix in the sugar (I used fine white sugar)
3. Pour in the vanilla bean extract and lemon zest, and blend together
4. Combine in the ground almonds until you have a solid mixture
5. Roll into small balls and place them on baking parchment in a baking tray (they will expand in the oven!)
6. Bake in the oven for 25-30 mins at 140 degrees Celsius
7. Your kitchen will now smell like a zesty Italian utopia - take the biscuits out of the oven and enjoy!

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