Super soft egg-free Ricciarelli, even tastier

These super soft, eggless Ricciarelli are extraordinary! Soft and bursting with flavor, they're the fragrant, irresistible treats that instantly put a smile on everyone's face. Everyone wants to eat them, which is why they sell out in an instant. So, the advice is always the same: make a few extra, because they'll definitely be asking for seconds, if not thirds.

Super easy and quick to make, anyone can make them with this recipe, even those with no pastry knowledge, and they're always delicious!

Very soft eggless Ricciarelli: here's how to make them

These super soft, eggless Ricciarelli are amazing! Soft and inviting, it's impossible to resist taking at least one bite, even just to taste them. From the first bite, they melt in your mouth, pampering your palate with their delicate, enveloping, and delicious flavor.

Delicious and visually stunning in their simplicity, no one can say no to them!

Done in: a few minutes

Cooking: oven, 170° for 10 minutes.

• Instruments
• a bowl
• a whip
• a spatula
• a baking tray
• baking paper
• a bowl
• Ingredients
• a teaspoon of filtered organic orange juice and its grated zest
• 7 tablespoons + 1/3 of a tablespoon of granulated sugar
• sale q.b.
• a tablespoon and a half of cake flour
• 125 g of almond flour
• 10 tablespoons of aquafaba
• a teaspoon of almond flavoring
• powdered sugar to taste

Very soft egg-free Ricciarelli, procedure

Pour the aquafaba into a bowl and whisk it with the citrus juice before gradually incorporating the sugar. Then, fold in the flours, finely grated citrus zest, salt, and almond extract.

Shape the smooth mixture into a flat roll, then cut into slices. Roll each slice in powdered sugar before placing them, spaced evenly apart, on a baking sheet lined with parchment paper. Let the ricciarelli rest for 1 hour before baking at 170°C (340°F) for 10 minutes.