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Ricciarelli

Ingredients

2 large egg whites

250g ground almonds

200g caster sugar

Zest of 1 lemon

Few drops vanilla extract

½ tsp baking powder

Pinch salt

Icing sugar to serve

MAKES 24  PREP TIME 20 MINS (plus overnight) COOKING TIME 10 MINS

These delicious almond biscuits are wheat and gluten free and have a wonderful chewy texture which will accompany many desserts or are just perfect with your morning espresso or cappuccino.

Pre-heat oven to 160C. Line one or two baking sheets with baking parchment

  • With an electric mixer whisk the egg whites (with the pinch of salt) until stiff peaks are formed and the mix looks quite dry
  • Slowly add the sugar and continue whisking until it looks like marshmallow fluff
  • Then by hand with a large metal spoon, stir in the lemon zest, the vanilla and the ground almonds until all combined well. This will be quite a sticky paste.
  • With wet hands make small balls of the mix about conker size
  • Put onto your lined baking sheet a few centimetres apart and press down slightly.
  • Once you have rolled all of the mix it is important to leave the biscuits to dry out preferably overnight (this will give them a nice crisp outside with a chewy centre). Cover loosely with a clean tea towel.
  • After leaving to try bake in a pre-heated oven for approximately 10 – 15 mins or until golden brown.
  • Dust with icing sugar to serve
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Desserts

New York Cheesecake

With fruit coulis - Serves 8-10

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Frangipan Plum Tart

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Lemon Tart

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Apple & Blackberry Crumble

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Baked Beetroot

with Balsamic syrup, Horseradish & Goat’s cheese

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Poached Salmon Side

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Roasted Gammon

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Mixed Cheese Board

A selection of British & Continental Cheeses (serves 8-10)

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Mixed Charcuterie Platter

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Brocolli & Stilton Quiche

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Bacon, Leek, Cheese & Tomato Quiche

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Winter Warmers

Chicken & Mushroom Pie

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Lamb & Mint Pie

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Beef & Stilton Pie

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Chicken Tagine

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Fish Pie

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Mustard Mash

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Dauphinoise Potatoes

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Total:
£0.00

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