Italian Almond Cookies (Ricciarelli) 🌰✨

Here’s a delicious and simple recipe for Italian Almond Cookies (Ricciarelli). These chewy, aromatic cookies are perfect for pairing with coffee or tea and are a classic from Siena, Italy! 🌰✨


Ricciarelli Recipe

Ingredients:

  • 2 cups (200g) almond flour (or finely ground blanched almonds)
  • 1 cup (200g) powdered sugar (plus extra for dusting)
  • 1 teaspoon orange zest (optional but recommended)
  • 1/4 teaspoon almond extract
  • 2 large egg whites
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking powder
  • Powdered sugar for coating

Instructions:

  1. Prepare the Dough:
    • In a large mixing bowl, combine the almond flour, powdered sugar, orange zest, and baking powder. Mix well.
  2. Whisk the Egg Whites:
    • In a separate bowl, whisk the egg whites with salt until soft peaks form.
  3. Combine Ingredients:
    • Gently fold the whisked egg whites into the dry ingredients. Add almond extract and mix until a soft, sticky dough forms.
  4. Shape the Cookies:
    • Dust your hands with powdered sugar. Roll small portions of the dough into oval or diamond shapes (traditional for Ricciarelli). Place them on a baking sheet lined with parchment paper.
  5. Rest the Dough:
    • Let the shaped cookies rest on the baking sheet for at least 1 hour. This helps them develop their characteristic crinkled surface.
  6. Bake:
    • Preheat the oven to 325°F (160°C). Dust the tops of the cookies generously with powdered sugar and bake for 15–18 minutes. The cookies should be slightly golden on the edges but still soft in the center.
  7. Cool and Enjoy:
    • Allow the cookies to cool completely on the baking sheet before transferring them. Serve dusted with extra powdered sugar if desired.

Tips:

  • These cookies are naturally gluten-free.
  • Ricciarelli improve in flavor and texture if stored in an airtight container for a day or two.

Buon appetito! 🇮🇹🍪

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