- See more at: http://blogtimenow.com/blogging/automatically-redirect-blogger-blog-another-blog-website/#sthash.6XeXEVt9.dpuf The Curiosity Project: DIY With Miss Curiosity...Tessa Kiros' Ricciarelli

16 December 2011

DIY With Miss Curiosity...Tessa Kiros' Ricciarelli

It's the weekend, and with Christmas just around the corner, we're turning our thoughts towards food. Every year at Christmas Miss Curiosity makes Ricciarelli, an Italian almond cake/biscuit which began life in the Tuscan town of Siena. We just adore them on their own or with a hot chocolate. This weekend, we're sharing them with friends, old and new.

This recipe is taken from the book 'Twelve' written by one of Miss Curiosity's personal heros, Tessa Kiros. We were lucky enough to join her at a literary lunch many years ago at Books For Cooks where we got to chat with her over a selection of dishes from her then third book, 'Apples For Jam'. Needless to say, she was as lovely as her food is delicious.

These little biscuits are traditionally baked on sheets of rice paper, however if you don't have any it's absolutely fine to put them straight onto baking parchment as we did here. 

So, Buon Natale and enjoy!



You Will Need:

✍ X2 mixing bowls
✍ A zester or grater
✍ A mixer
✍ A spoon
✍ Measuring spoons
✍ Parchment or greaseproof paper
✍ X2 baking sheets or trays
✍ A sieve


You Will Need:

✍ 300g (10.5oz) almond flour (or ground almonds)
✍ 280g (10oz) superfine caster sugar
✍ 150g (5.5oz) icing sugar
✍ 1 teaspoon baking powder
✍ Grated zest of one orange
✍ 2 egg whites
✍ 1 sheet of rice paper or about X20 small rounds OR parchment paper as above if you can't find it.

Line a baking tray with the parchment.

Mix the ground almonds with the caster sugar, 100g of the icing sugar, baking powder and the orange zest in a bowl.

Whisk the egg whites to soft peaks and combine with the almond mix. 

Mash the mixture together to make a sticky, wet mass.

Mould oval shapes to 6cm (2.5in) long x 4cm (1.5in) wide x 2cm (3/4 in) thick onto a spoon. Slide the ovals off the spoon carefully with your thumb, and reshape any indentations. 

Put them onto the baking tray, allowing room for them to spread. Sprinkle the tops with 25g (1oz) or half of the remaining icing sugar. 

 Leave the biscuits on the tray for 2-3 hours at room temperature to dry them a little before baking.

It was a long and difficult wait!

Preheat the oven to 140ºC (275ºF/Gas 1). Bake for about 30 minutes or until they are lightly golden and a little firm on the outside. The insides will still be soft. Remove from the oven. Cool slightly before sprinkling with the remaining 25g (1oz) of icing sugar.

If you've used the rice paper, cut this around the bottom of each cake. They will keep for about a week stored in an airtight container."

We put ours under the tree in a tin or box as an easily accessible snack...although they never last long!


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