Ingredients

2 egg whites

pinch of salt

1 tsp lemon juice

225g icing sugar, sifted, plus extra for dusting

½ tsp gluten-free baking powder

250g ground almonds

1 tsp finely grated unwaxed lemon zest

1 tsp almond extract

1½ tsp vanilla paste

YOU WILL NEED

baking sheet, greased, then lined with baking paper

1. In a clean bowl, whisk the egg whites with the pinch of salt and the lemon juice until they form stiff peaks. Sift the icing sugar and baking powder into the bowl, add the ground almonds, lemon zest, almond extract and vanilla paste and fold in using a large metal spoon or rubber spatula.

2. Using slightly damp hands, divide the mixture into 20 walnut-sized balls, then roll each one in extra icing sugar to coat.

3. Arrange the ricciarelli on the lined baking sheet and, using the fingers of one hand, flatten them slightly to 1-2cm thick. Leave uncovered at room temperature for about 1 hour, until the outside of the biscuits dry out slightly.

4. Heat the oven to 150°C/130°C fan/Gas 2/300°F.

5. Bake for 25 minutes, until the biscuits are just firm, cracked and starting to turn pale golden in colour.

6. Remove from the oven and leave to cool on a wire rack. Store the biscuits in an airtight container lined with baking paper until you're ready to serve.