Ricciarelli di siena

Blanched almonds in boiling water, then peel them, let them warm in the oven and toast pestatele finely in a mortar with 60 g of caster sugar.

Transfer the mixture into a bowl, join the rest of granulated sugar, a pinch of vanilla powder and cinnamon and mix well.

Worked briefly and incorporate the egg whites a little at a time to the mixture of almonds.

Pour the dough in spoonfuls on a surface sprinkled with powdered sugar and shaped the piles by giving them the shape of a rhombus 10 cm long and 5 wide.

Align the communion wafers on the plate of the oven and place on each a biscuit.

Let it sit for 12 hours the ricciarelli, then let them dry in the oven at 50 degrees for 20 minutes.

After this time the baked cupcakes, let them cool, then sprinkle them with powdered sugar.

Individually wrapped cookies not consumed immediately and keep them, no later than two months, in tin cans.