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:
- Prepare the Dough:
- In a large mixing bowl, combine the almond flour, powdered sugar, orange zest, and baking powder. Mix well.
- Whisk the Egg Whites:
- In a separate bowl, whisk the egg whites with salt until soft peaks form.
- Combine Ingredients:
- Gently fold the whisked egg whites into the dry ingredients. Add almond extract and mix until a soft, sticky dough forms.
- 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.
- 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.
- 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.
- 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!