RICCIARELLI MADE WITH MOGADOR PREMIUM-VIENNESE-MANTECA-AVOLETTA
TYPICAL ALMOND SWEETS FROM TUSCANY
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.