Ricciarelli Balls

Yes, finely ground blanched almond flour works just as well, and it gives you an extra smooth dough. Just make sure it is blanched (skinless), otherwise the balls turn out darker and a bit coarser. Weigh out 300 g so the dough keeps the right consistency.

Let them cool completely first, then keep them in an airtight tin at room temperature. Layer them with parchment paper so the sugar coating stays pretty and the balls don't stick together. Because the inside stays soft, they are best enjoyed within a few days.

It is best to shape and bake the dough right after mixing, because the whisked egg whites slowly lose their airiness. If you need to plan ahead, bake the balls a day or two early and store them airtight. They stay lovely and soft inside.

Most often the egg whites were not whisked to truly stiff peaks, or the powdered sugar was added too fast. Next time, whisk until the peaks stand up firmly and add the sugar bit by bit until glossy. If the dough is still loose, fold in a spoonful of extra ground almonds to firm it up.

Hard balls usually mean they stayed in the oven too long, since they should only be lightly set outside and still soft inside. Check them at the early end of the baking time and pull them out once the surface feels set. A thick coat of powdered sugar also creates those pretty cracks, so a few are perfectly normal, you know.