Ricciarelli Traditional Italian Almond Cookies
Indulge in the timeless elegance of Ricciarelli, traditional Italian almond cookies that transport you straight to the heart of Tuscany. Crafted with finely ground blanched almonds, fragrant orange zest, and a hint of almond and vanilla extracts, these soft and chewy delights boast a tender, marzipan-like texture that melts in your mouth. A delicate dusting of powdered sugar adds a touch of sweetness to their rustic charm. With a simple preparation process and naturally gluten-free ingredients, Ricciarelli are perfect for holiday gatherings, an afternoon coffee break, or as a sophisticated gift. Their golden edges and melt-in-the-center softness make every bite a heavenly treat. Bake a batch of this classic Italian dessert and savor the authentic taste of Siena!
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Ingredients
- 200 grams blanched almonds
- 200 grams granulated sugar
- 20 grams powdered sugar (plus extra for dusting)
- 2 large egg whites
- 1 teaspoon orange zest (finely grated)
- 1 teaspoon almond extract
- 1 teaspoon baking powder
- 0.5 teaspoon vanilla extract
- 1 pinch salt
Directions
Step 1
Preheat your oven to 325°F (160°C) and line a baking sheet with parchment paper.
Step 2
Place the blanched almonds in a food processor and pulse until you achieve a fine almond flour-like consistency. Be careful not to over-process as this can release the oils from the almonds.
Step 3
In a large bowl, mix the ground almonds, granulated sugar, powdered sugar, baking powder, and a pinch of salt. Stir to combine.
Step 4
In a separate bowl, whisk the egg whites until they reach soft peaks. Gradually fold the whisked egg whites into the almond mixture a little at a time to form a sticky dough.
Step 5
Add the orange zest, almond extract, and vanilla extract to the dough, mixing gently until evenly combined.
Step 6
Lightly dust your hands and a clean surface with powdered sugar. Scoop out about 1 tablespoon of dough and shape it into an oval or diamond shape, roughly 2 inches long. Place each cookie onto the prepared baking sheet, leaving about 1 inch of space between them.
Step 7
Generously dust the tops of the cookies with powdered sugar.
Step 8
Allow the cookies to rest on the baking sheet for about 10-15 minutes to develop a slight crust on the surface.
Step 9
Bake the cookies in the preheated oven for 15-20 minutes, or until the edges are lightly golden. The centers should remain soft and chewy.
Step 10
Remove from the oven and allow the cookies to cool completely on the baking sheet. They will firm up as they cool.
Step 11
Store the cooled Ricciarelli in an airtight container for up to a week. Enjoy them with coffee, tea, or dessert wine!
Nutrition Facts
| Serving size | (499.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2041.1 |
| Total Fat 100.1g | 0% |
| Saturated Fat 7.1g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 0mg | 0% |
| Sodium 699.1mg | 0% |
| Total Carbohydrate 267.5g | 0% |
| Dietary Fiber 21.6g | 0% |
| Total Sugars 228.0g | |
| Protein 50.0g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 542.5mg | 0% |
| Iron 8.0mg | 0% |
| Potassium 1545.4mg | 0% |
Source of Calories