RICCIARELLI MADE WITH MOGADOR PREMIUM-VIENNESE-MANTECA-AVOLETTA
TYPICAL ALMOND SWEETS FROM TUSCANY
Difficulty level
![](/IRCA/Recipes/image/2363/image-thumb__2363___auto_b492ef3e91c9043ccd499cc4b73eae8d/manteca---ricciarelli.jpg)
TYPICAL ALMOND SWEETS FROM TUSCANY
Ingredients
MOGADOR PREMIUM | g 1000 |
caster sugar | g 300 |
egg whites | g 80-100 |
Ingredients
VIENNESE | g 1000 |
caster sugar | g 300 |
egg whites | g 80-100 |
Ingredients
MANTECA | g 1000 |
caster sugar | g 300 |
egg whites | g 80-100 |
Ingredients
AVOLETTA | g 1000 |
caster sugar | g 150 |
egg whites | g 120-150 |
Mix all the ingredients in a planetary mixer with a paddle attachment until you get a well-combined dough.
Shape into long ropes of 2.5 cm of diameter.
Dust the work surface with confectioner's sugar and lay the ropes on it. Cut into rhombus-shaped pieces and press them with your fingers, then dust with plenty of confectioner's sugar.
Trasfer into tray lined with parchment paper and let them rest for 2-3 hours in a dry place, then bake at 220°C for about 10 minutes.