Dark chocolate ricciarelli

Dark chocolate ricciarelli

breakfast | makes 25

These delicious, chewy, almond-based Italian biscuits are perfect with coffee.

1. Start your biscuits the night before. Preheat the oven to 100C/gas Ľ. Arrange the almonds on a baking tray and toast in the oven for 5 minutes. Then take them out (turn off the heat) and leave them to cool.
2. Put the nuts into a food processor with 2 tablespoons of the icing sugar and whizz until the almonds are ground to the texture of semolina. Don’t over-blitz, or the oils in the nuts will make it sticky.
3. Sieve the rest of the icing sugar and the cocoa into a bowl, then stir in the ground almonds. Set aside.
4. In a separate bowl, whisk the egg whites with an electric whisk until they form stiff peaks, then beat in the vanilla seeds and almond extract.
5. Gently fold the egg whites into the almond mix, then stir in the melted chocolate. Leave in the bowl, cover with cling film and chill overnight.
6. The next day, preheat the oven to 160C/gas 2˝, and line 2 baking trays with baking paper. Take the dough out of the fridge and leave it at room temperature for 10 minutes to soften up. Then dust the work surface with icing sugar and, using your hands, roll the dough into a sausage. Cut it into about 25 pieces and shape them into balls, each about 4cm in diameter.
7. Scatter 250g of icing sugar onto a plate. Take each ball and roll it in the sugar, making sure they’re all coated in a thick layer. Put them on the baking trays, squashing each one very lightly, so it’s 1cm thick, and leaving some room between each one.
8. Bake the biscuits in the oven for 18–20 minutes, until crinkled on the surface. They’ll still be soft, but don’t worry, they will set. Leave to cool on the trays for 5 minutes then transfer to a wire rack to cool completely. Store in a tin to keep moist.

Per biscuit 157 cals, 5.1g fat (1.4g saturated), 2.5g protein, 24.6g carbs, 23.9g sugars

 

Recipe Georgie Socratous
Photo Martin Poole


from Issue 37

ingredients

• 150g blanched almonds
• 200g icing sugar, plus 250g for rolling, and extra for dusting
• 2 tbsp cocoa powder
• 2 egg whites
• Seeds of 1 vanilla pod
• 1 tsp almond extract
• 100g dark chocolate, melted and cooled slightly

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