The gauntlet is being laid before you, continue if you dare. Since that fateful day I first took a bite of the best cookie on Earth in the great town of Siena (birthplace of the Ricciarelli) I have searched long and hard for the recipe. It has taken me almost two weeks, 13 bookstores, 4 kitchen gadget shops and plenty of bakeries and I have finally found it. I will provide it below so long as you agree to participate in the ultimate cookie showdown, when I return to the states.
Now, for those of you unfamiliar with a cookie showdown I will explain the rules. Many people bake the same cookie, and others types if they feel the necessity, and bring them to a location. At that location there will be a cookie expert with specific knowledge about the chosen showdown cookie. From there a tasting will commence and winners shall be chosen. Easy enough now for the recipe.
300 g of peeled almonds
10g of bitter almonds
200g of sugar
3 egg whites
1/2 teaspoon of bicarbonate
2 tablespoons of powdered sugar
1 cialda (wafer)
Powdered sugar
Mix the previously ground almonds with the stiffly-beaten egg whites and the sugar. Form a ball and leave it to rest in the refrigerator for a minimum of one day to a maximum of 4 days. When it is time to bake the biscuits, work the ball of dough once more and add the bicarbonate and the powdered sugar. Make smaller balls of dough and put them on a baking sheet on which the wafer was placed previously. With one finger, press the small balls of dough lightly in the direction of the length. Place in the oven at 150-180 degrees F for 10 minutes, controlling frequently so that the biscuits do not take on too much color. They will remain very soft. While they are still hot, give them the form of the "ricciarelli" (oval), and dust them in powdered sugar. They will harden somewhat as they cool.
Now, because of my familiarity I will take the daunting task of tasting all your cookies. You may want to experiment before I get back to perfect your craft that is within the rules. Good luck and I will talk to you soon.
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1 comment:
Can you tell me what wafer and bicarbonate are? Oh- and what is a peeled almond v. a bitter almond etc? I am feeling retarded.haha I would like to try and be in the bake off though. we counter offered on the house and are waiting to hear back from them... and are still trying to get our house ready! Love ya!!
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