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  • Writer's pictureTina Brand

Finders Keepers: Silvia Colloca's Italian almond biscuits or ricciarelli for the holidays.

These take but minutes to make, yet provide so much pleasure. Make them over the holidays and enjoy with a little desert wine after dinner if the thought of pudding is going just a step too far.

Thank you to my neighbour Jenny for pointing me in the direction of this wonderful recipe.


  • 300g (3 cups) almond meal

  • 250g caster sugar

  • 2 egg whites

  • Finely grated rind of 1 lemon

  • icing sugar for dusting


  1. Preheat oven to 180degrees celcius.

  2. Line a baking tray with parchment paper.

  3. Mix almond meal and sugar in a large bowl.

  4. Add the lemon zest and the egg whites to the bowl and mix with fingers to form a paste.

  5. Pinch off pieces oft he paste and shape into 3 cm x 4 cm rectangles.

  6. Dust in icing sugar, and place on a baking tray with enough space for the biscuits to spread a little during baking.

  7. Place in the oven and bake for 10-12 minutes.

  8. Cool on a rack and store in an airtight container.


- I added a teaspoon of vanilla bean essence to this batch when mixing the paste together.

-Next time I make these, I'll try it with 200g sugar to have them a little less sweet. I might need to adjust the almond meal measurement to get the right paste consistency.

-As you can see, I didn't worry too much about the 'rectangles'... mine look more like little bugs!

My expert baker friend Lyn wrote to say she made these with a sour Amerena cherry at the centre. Can you imagine the elevation of this humble cookie ?I cannot wait to try this option!


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