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Vegan Ricciarelli di Siena Recipe

A plate of Italian Ricciarelli cookies.
The delicious Italian Christmas Treat is now vegan!
Freya 12 cookies
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.