The perfect biscuit recipe for the festive season: Rose ricciarelli
soft, chewy and enhanced with fragrant rose water, these are our take on this classic Italian recipe. Ricciarelli are traditionally made with egg whites, but we use aquafaba – the water strained from cooked chickpeas. You can use water strained from a good quality jar of chickpeas for this. The protein from the chickpeas acts like egg white, allowing you to whip it into thick peaks and create a truly authentic tasting macaroon consistency.
ingredients
125g ground almonds
85g caster sugar
1 tbsp or 15g aquafaba
1 tbsp or 15g rose water
zest of half an orange
25g icing sugar, sifted
pinch salt
method
In a mixer with the whisk attachment, or using a handheld electric whisk, whip the aquafaba into a stiff peak.
Add the caster sugar and whip till pale white in colour.
Add rose water and zest of orange.
Using a paddle, mix in the ground almonds.
Mix well until the dough is slightly sticky.
Measure out 20g of dough for each biscuit, and roll into icing sugar before baking.
Place on a baking tray and bake at 180C for 16 minutes.
125g ground almonds
85g caster sugar
1 tbsp or 15g aquafaba
1 tbsp or 15g rose water
zest of half an orange
25g icing sugar, sifted
pinch salt
In a mixer with the whisk attachment, or using a handheld electric whisk, whip the aquafaba into a stiff peak.
Add the caster sugar and whip till pale white in colour.
Add rose water and zest of orange.
Using a paddle, mix in the ground almonds.
Mix well until the dough is slightly sticky.
Measure out 20g of dough for each biscuit, and roll into icing sugar before baking.
Place on a baking tray and bake at 180C for 16 minutes.
