Begin to finely chop the almonds with 1 ½ cup of sugar.
Then transfer the mixture into a bowl and mix with a wooden spatula. In a small saucepan pour the remaining granulated sugar and water, turn on the low heat and stir to dissolve the sugar.
You will have to turn off the saucepan when the sugar begins to veil the spoon. At this point you can add it to the dough.
Then mix again with the wooden spatula. Also add ¼ cup of powdered sugar and sifted flour, candied oranges and baking powder. Mix all the ingredients again with the spatula.
The mixture obtained must rest in the bowl at room temperature at least 12 hours, covered with a damp cloth.
After 12 hours you can whip the egg whites with an electric whisk.
When they become white, add the sifted remaining icing sugar a little at a time.
Take the dough you have left to rest and break it with the wooden spatula. Then pour in the whipped egg whites, stirring from bottom to top to mix them.
When they are incorporated, start kneading with your hands. And when the dough is more homogeneous, transfer it to a sifted surface with powdered sugar. Then knead it until you get a soft and homogeneous dough. Make a loaf and cut into pieces of about 0,70 ounces each with a knife or other tool.
With your fingertips you can give the typical shape of ricciarelli. Arrange the ricciarelli on a baking sheet lined with parchment paper and sprinkled with a little flour that will prevent them from sticking. sprinkle them with sifted icing sugar and bake in a preheated static oven for 10 minutes at 230 °F.
The ricciarelli must be cooked, but still clear. Then take them out of the oven and let them cool on a wire rack before serving!
Ricciarelli can be stored for 2-3 days in a tin box or in food bags. Freezing is not recommended.