Ricciarelli

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Ricciarelli

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Ingredients

Ricciarelli

2 egg whites
1 level tbsp lemon juice
1.75 --- cups icing suger
2.25 --- cups Almond flour
1 pinch salt
1/4 level teaspoons baking powder
.5 Zest of an orange
1 level tbsp almond essence
1 level tsp vanilla essence
.5 --- cup extra icing sugar for dusting

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6

1h 30min

Preparation 1h 10min

Baking/Cooking
7

easy

Preparation
8
- Recipe is created for
  TM 6
  
  For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
- Recipe is created for
  TM 5
  
  If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
  For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
  
  Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
9
Italian

Recipe's preparation

place icing sugar, almond flour, salt and baking powder into the bowl

Sift sp4 - 15 seconds. transfer into a mxing bowl (hint use pastry brush to help transfer the mixture from the thermomix bowl)

wash bowl with vinegar wash and dry

place egg whites, lemon juice and whisk into the bowl

sp 4 -5 minutes or until stiff peaks form

transfer Egg whites into a large bowl

fold in previously sifted flour mixture
Add orange zest, almond and vanilla extract.
fold togther to mix.

Form into 1" balls, slightly flatten and dust with excess icing sugar. Place on a lined baking tray allowing room to spread

leave for hour at room temperature or until dough starts to form a slight crust

heat oven to 160 deg C, slightly squeeze each biscuit to form cracks in the crust.

bake 20 minutes then transfer onto a wire reack to cool completely before storing in an airtight container.

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This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.