Dark Ricciarelli macaroons with NUTELLA®
Ingredients for 8 portions
Toast the almonds for a few minutes in the oven pre-heated at 100°C, then put them in the food mixer with 2 tablespoons of icing sugar. Melt the chocolate in a bain-marie and keep it to one side until it cools. Sieve the rest of the icing with the bitter cocoa into a large bowl. Beat the egg whites with a few drops of bitter almond extract until stiff. Add the other 2 prepared mixtures, mixed them all together, cover with cling film and leave in the fridge to rest overnight.
Pre-heat the oven to 160°C. Take the mixture out of the fridge, leave it at room temperature for 15 minutes and place it onto the work surface, sprinkled with some icing sugar. Knead the dough to form a sausage and split that into twenty little balls. Coat the little balls of dough in a dish filled with icing sugar, turning them around to make sure they are completely covered.
Transfer the little balls onto a baking tray covered with baking paper, gently squash them down and cook them in a hot oven for approximately 20 minutes until cracks form on the surface of the biscuits. Take the baking tray out from the oven and let the biscuits cool for 5 minutes, then arrange them on a cooling rack to allow them to cool completely.
Arrange the ricciarelli on a tray, sprinkle them with some more icing sugar and serve with 15 g of Nutella® per portion (2-3 biscuits).