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Dark chocolate ricciarelli
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Total Time:
55 minutes
Chewy almond Italian biscotti, a delightful coffee pairing.
Ingredients:
  • 150 g blanched almonds
  • 450 g icing sugar plus extra for dusting
  • 2 tablespoons cocoa powder
  • 100 g dark chocolate
  • 2 free-range egg whites
  • 1 vanilla pod
  • 1 teaspoon almond extract
Instructions:
  • Prepare the night before: Preheat the oven to 100ºC/gas ¼. Toast almonds on a baking tray for 5 minutes. Remove and let cool. Blend almonds with 2 tablespoons icing sugar until texture is like semolina. Do not over-blend. Combine 180g icing sugar and cocoa in a bowl, then mix in the ground almonds. Set aside. Melt chocolate in a pan and let cool slightly. Whisk egg whites until stiff peaks form, then add vanilla seeds and almond extract. Gently fold egg whites into almond mix and stir in melted chocolate. Cover and chill overnight. Next day: Preheat oven to 160ºC/gas 2½. Line 2 baking trays with greaseproof paper. Let dough soften for 10 minutes at room temperature. Roll dough into a sausage shape on an icing sugar-dusted surface. Cut into 25 pieces and shape into 4cm diameter balls. Roll each ball in icing sugar and place on baking trays, lightly flattening each to 1cm thick. Bake for 18-20 minutes until crinkled on the surface. They will be soft but will set as they cool. Cool on trays for 5 minutes, then transfer to a wire rack. Store in a tin to keep moist.

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