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–+ servings

Vegan Ricciarelli di Siena Recipe

A plate of Italian Ricciarelli cookies.
The delicious Italian Christmas Treat is now vegan!
Freya 12 cookies
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Prep 15 minutes
Cook Time 30 minutes
resting overnight 12 hours
Total Time 12 hours 45 minutes

Ingredients

  • 110 g Ground almonds
  • ½ cup White sugar
  • ¼ tsp Vanilla extract
  • 1 tbsp Egg replacer - whisked up with 3 tbsp water
  • ½ cup Icing sugar
  • 1 tbsp Vanilla sugar - for sprinkling

Instructions

  • Place the ground almonds and white sugar in a blend and process until you have a paste.
  • Tip this into a mixing bowl.
  • Now beat in the icing sugar and vanilla extract.
  • Finally beat in the egg replacer.
  • Add more icing sugar if the mixture is too sticky. You need a consistency that you can easily shape.
  • Divide the dough into 12 pieces.
  • Sprinkling your hands with icing sugar, now form the dough pieces into ovals.
  • Place on greaseproof paper on a baking tray and leave to dry overnight at room temperature.
  • The next day, preheat oven to 135c and bake the ricciarelli for 30-40 minutes or until dry but still pale.
  • Sprinkle with the vanilla sugar then gently remove to a cooling rack.

Please note that where the recipe asks for milk, butter or yogurt, this refers to any plant-based version that you prefer.

Nutrition Facts
Vegan Ricciarelli di Siena Recipe
Amount per Serving
Calories
110
% Daily Value*
Fat
 
5
g
8
%
Saturated Fat
 
0.3
g
2
%
Polyunsaturated Fat
 
0.01
g
Monounsaturated Fat
 
0.03
g
Cholesterol
 
3
mg
1
%
Sodium
 
5
mg
0
%
Potassium
 
5
mg
0
%
Carbohydrates
 
16
g
5
%
Fiber
 
1
g
4
%
Sugar
 
15
g
17
%
Protein
 
2
g
4
%
Vitamin A
 
7
IU
0
%
Vitamin C
 
0.01
mg
0
%
Calcium
 
21
mg
2
%
Iron
 
0.4
mg
2
%
* Percent Daily Values are based on a 2000 calorie diet.