Ricciarelli [Sienese almond biscuits]

Ingredients

gr 250 peeled almonds
gr 300 caster sugar
1 egg white
1 teaspoon honey
1 pinch ground cinnamon
grated zest of 1 lemon
icing sugar
1 rice flour wafer or rice paper

Method

While the oven heats to 140°C, crush the almonds in a blender and mix them with the caster sugar. Beat the egg white and mix it into the almonds with honey, cinnamon and lemon zest. Mix well. Roll out the dough on a work surface sprinkled with icing sugar until it is about 2 cm thick, then cut out lozenge shapes approx. 7.5 cm in length. Place each on a slightly larger piece of wafer and bake in the oven for about 15 minutes, removing the biscuits from the oven before they turn brown. Sprinkle liberally with more icing sugar.