Pour the almond flour into a bowl, add the granulated sugar, grated orange peel, bitter almond drops, ammonium bicarbonate, cornstarch and mix to combine the ingredients;
Add the egg whites, one at a time, continuing to work until you obtain a smooth mixture that can be worked with your hands;
Form a loaf, wrap in cling film and leave to rest in the fridge for 12 hours (I prepare it in the evening and leave to rest all night);
Sprinkle the pastry board with icing sugar, place the dough on it and form a loaf;
After that, cut small pieces of about 20 g each and give them the classic diamond shape;
Roll the Ricciarelli in the icing sugar (make sure it sticks well) and place them on a baking tray lined with baking paper, slightly spaced apart;
Sprinkle with more icing sugar;
Bake our biscuits in a static oven, preheated to 150° for 8/10 minutes;
When cracks form on the surface, it means that our Ricciarelli are ready, they must be white and soft;
Remove from the oven and let cool in the pan (do not touch them when they are hot or you risk ruining them)
Our delicious Ricciarelli di Siena are ready to be enjoyed with tea and coffee, but also as a snack and dessert!
