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. 


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.