Ricciarelli

Flatten the almond kernels with boiling hot tap water, soak for ten minutes, then cool immediately. After that, the brown skin can be easily flicked off. There should now be 300 grams of almond kernels left.

Chop in portions with the same amount of fine sugar in an electric chopper. Do not whisk too long, so that the quantity does not heat up too much and the almond oil escapes. Finally, add by hand 100 grams of fine sugar as ditto the vanilla sugar.

Beat the egg whites with a fork and knead them into the almond mixture, which should now become marzipan-like. Make a roll with the diameter of a five-mark piece. Cut centimeter-thick slices, press them a little flat on a surface sprinkled with fine sugar and make grooves with a fork.

Place them side by side on a baking tray covered with parchment paper and leave to dry overnight. Then dry for a final 20 minutes at about 75 °C. The ricciarelli should be completely bright.

The ricciarelli should remain very light, to enhance the white appearance, sprinkle with fine sugar. They keep fresh for weeks in a tin.

Drink: Ricciarelli are served with espresso. A Vin Santo, the Tuscan sweet wine made from dried grapes, goes well with it. Or a Passito (ditto made from dried grapes) from southern Italy, for example from Calabria.

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