why make this recipe
Ricciarelli are heavenly almond cookies that bring together rich flavors and a delightful chewy texture. Originating from Siena, Italy, these cookies are perfect for festive occasions or as a treat with your afternoon tea. They are gluten-free and a great way to utilize almond flour. With their simple ingredients and easy process, you can impress friends and family with a taste of Italy right at home.
how to make Ricciarelli
Ingredients:
- 2 cups almond flour
- 1 cup powdered sugar
- 2 large egg whites
- 1 teaspoon almond extract
- 1/2 teaspoon vanilla extract
- A pinch of salt
- Powdered sugar, for dusting
- Optional: slivered almonds for garnish
Directions:
- Preheat your oven to 325°F (160°C) and line a baking sheet with parchment paper.
- In a bowl, combine the almond flour, powdered sugar, and a pinch of salt. Stir until well blended.
- In a separate bowl, beat the egg whites until soft peaks form. Gently fold in the almond and vanilla extracts.
- Gradually fold the dry ingredients into the whipped egg whites until a sticky dough forms. Be careful not to overmix.
- With damp hands, form small mounds of dough (about 1 inch in diameter) and place them on the prepared baking sheet. If desired, press a slivered almond on top of each cookie.
- Lightly dust the tops of the cookies with powdered sugar.
- Bake for 15-20 minutes, or until the edges are lightly golden and the tops are slightly cracked.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
how to serve Ricciarelli
Serve Ricciarelli with a cup of coffee or tea for a delightful afternoon snack. These cookies are also great for festive gatherings, adding a touch of Italian charm to any dessert table. You can enjoy them plain or topped with slivered almonds for a little extra crunch.
how to store Ricciarelli
Store Ricciarelli in an airtight container at room temperature. They will stay fresh for about a week. If you want to keep them longer, you can freeze them. Just make sure to layer them with parchment paper to prevent sticking, and place them in a freezer-safe bag.
tips to make Ricciarelli
- Ensure that your egg whites are at room temperature for better volume and stability when whisking.
- Do not overmix the dough once you add the dry ingredients to keep the cookies tender and chewy.
- Experiment with different flavor extracts, like orange or lemon, to add a unique twist to your Ricciarelli.
variation
You can add a bit of cocoa powder to the dough for a chocolate version of Ricciarelli. Just substitute a few tablespoons of almond flour with cocoa powder. Another variation is to include a handful of mini chocolate chips for extra sweetness.
FAQs
Can I use regular flour instead of almond flour?
No, Ricciarelli are specifically made with almond flour, which gives them their unique flavor and texture. Using regular flour will alter the recipe significantly.
Can I make Ricciarelli ahead of time?
Yes, you can prepare the dough in advance and store it in the fridge for a couple of days. Just form the cookies and bake them when you are ready.
Why are my Ricciarelli flat?
If your Ricciarelli flatten during baking, it may be due to overmixing the batter or not beating the egg whites properly. Make sure to keep a light hand during mixing and whisk the egg whites until they form soft peaks.
Ricciarelli
- Total Time: 35 minutes
- Yield: 24 cookies
- Diet: Gluten-Free
Description
Heavenly almond cookies from Siena, Italy, perfect for festive occasions or afternoon tea. Gluten-free and easy to make.
Ingredients
- 2 cups almond flour
- 1 cup powdered sugar
- 2 large egg whites
- 1 teaspoon almond extract
- 1/2 teaspoon vanilla extract
- A pinch of salt
- Powdered sugar, for dusting
- Optional: slivered almonds for garnish
Instructions
- Preheat your oven to 325°F (160°C) and line a baking sheet with parchment paper.
- In a bowl, combine the almond flour, powdered sugar, and a pinch of salt. Stir until well blended.
- In a separate bowl, beat the egg whites until soft peaks form. Gently fold in the almond and vanilla extracts.
- Gradually fold the dry ingredients into the whipped egg whites until a sticky dough forms. Be careful not to overmix.
- With damp hands, form small mounds of dough (about 1 inch in diameter) and place them on the prepared baking sheet. If desired, press a slivered almond on top of each cookie.
- Lightly dust the tops of the cookies with powdered sugar.
- Bake for 15-20 minutes, or until the edges are lightly golden and the tops are slightly cracked.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
Ensure egg whites are at room temperature for better volume. Do not overmix the dough for tender cookies. Experiment with different extracts for unique flavors.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian