Finely grind the almonds with 200 g of sugar (if you use almond flour combine it well with the sugar) the candied orange or the grated lemon peel;
Transfer the mixture into a mixing bowl and combine well with a wooden spatula;
Prepare the syrup in a small non-stick pot: pour the remaining 50g of sugar and the 3 tbsp pf water;
Melt the sugar over low medium heat, swirling the pan (do not stir with a spoon as the syrup will form naturally);
Turn off the heat when the syrup starts to set (it must not get toot things or golden);
Pour the syrup into the dry mixture and combine well;
Sift in powdered sugar and starch, then the baking powder (or the baker’s ammonia, or baking soda);
Combine well; don’t panic if the dough falls apart- that’s good;
Cover the dough with a damp tea-towel and set aside to rest at room temperature for about 12 hours; if you are in a hurry, make a cylinder and wrap into cling film, and refrigerate for 4 hours;
Beat the egg white to stiff peaks;
When the white is fluffy and shiny add the powdered sugar and the almond extract;
Take the dough and smash it with a wooden spoon;
Pour the white egg mixture and combine with upwards motions until a smooth even soft dough;
Transfer onto a pastry board dusted with powdered sugar;
Shape one or two 4,5cm cylinders;
Cut 1cm thick slices, gently roll and flatten the sides in order to give the cookies their natural distinctive shape: a sort of uneven diamond shape;
Similarly cut and shape the hosts;
Fix the small pieces of dough in order to fit the hosts, place the cookies onto the hosts;
With your finger gently curl the tips of the ricciarelli, they should look like rice grains;
Arrange the cookies onto a baking tray lined with parchment paper;
Sprinkle with powdered sugar;
Let sit in a fresh place for about 1 hours (we are about to bake them!);
Bake in static oven at 140-150°C for about 25-30 minutes until their natural cracked texture;
Ricciarelli must result pale and white, so keep the baking process under control because when the sugar starts to crack, the cookies may get too golden;
Take them out of the oven transfer onto a cooling rack with a spatula. Do not touch them with your hands as they will fall apart; serve completely cold.