The church biscuit, ricciarelli (2nd version)

Ricciarelli

Easter Sunday saw another try at ricciarelli and this time the recipe was very simple and just as delicious.

Ingredients

200 g ground almonds

150 g blonde caster sugar

2-3 teasps mixed peel (to taste, we like them chewy)

2 egg whites whisked to stiff peaks

a little bowl of icing sugar

Pre-heat oven to 160 degrees F /140 degrees F for a fan oven/gas mark 3

Grease 2 baking trays 

Makes 24-30 biscuits depending on size

Mix the dry ingredients, then add the mixed peel and stir to distribute the peel evenly. Gently fold in the stiff egg whites. A slightly sloppy paste results. Dust your hands with icing sugar , take up a good teaspoonful of the mixture and roll it into a little ball. Place this on the baking tray and flatten it a little. Repeat until all the mixture is used up. 

The first few times I used rice paper but this isn’t necessary and after I’d run out of it, I found the biscuits cooked just as well on lightly greased greaseproof  paper (with a little butter to stick the greaseproof paper to the baking tray) – I think I’m being overcautious and greased baking sheet would do just as well.

Bake in the oven for 15- 20 minutes until lightly browned. Gently remove from the tray (the bottom of the biscuit is still a little goey and may stick but this is good as it indicates the biscuit will be chewy). Dust with sieved icing sugar. When cool store in an airtight tin. I have no idea how long they will keep as ours are all consumed on Sunday.

Another member of the congregation baked a most delicious Simnel Cake using homemade marzipan. As is traditional the top was decorated with 12 marzipan balls, one for each apostle.

The church biscuit: chocolate almond macaroons

Chocolate almond macaroons

Ingredients 

200 g ground almonds

35 g cocoa powder

130 g blonde caster sugar

2 egg whites whisked to peaks

a small bowl of additional cocoa powder

Pre-heat oven to 160 degrees F /140 degrees F for a fan oven/gas mark 3

Grease 2 baking trays 

Makes 24-30 biscuits depending on size

Mix the dry ingredients, then add the mixed peel and stir to distribute the peel evenly.  Gently fold in the stiff egg whites. A slightly sloppy paste results. Dust your hands with a little cocoa powder , take up a good teaspoonful of the mixture and roll it into a little ball. Place this on the baking tray and flatten it a little. Repeat until all the mixture is used up. Cook for 15-20 minutes until they feel firm but still soft if given a good press with the finger. Remove baking trays from oven and gently remove the biscuits with a palette knife. (The bottom will still feel soft and the biscuits a bit unstable, but that’s fine as you will have chewy biscuits. Place of a wire rack to cool.  Store in an airtight tin.

NB. Neither of the above biscuits look at all attractive, in spite of tasting good. I think I could improve on their looks by piping the mixture with a rosette nozzle. I now have piping equipment and I shall try that next time.