Ricciarelli
Indulge in the delicate sweetness of Ricciarelli, traditional Italian almond cookies from the heart of Tuscany, perfect for any holiday gathering or afternoon treat. Made with finely ground almond flour, fragrant orange zest, and a touch of both vanilla and almond extracts, these gluten-free cookies boast a soft, chewy center and a lightly dusted powdered sugar exterior. Each bite is a harmonious blend of nutty richness and citrusy brightness, complemented by a crisp golden crust. Simple to prepare in under an hour, these elegant diamond-shaped cookies are a must-try for lovers of Italian desserts. Pair them with coffee, tea, or even a glass of sweet wine for a classic indulgence. Whether served fresh or stored for later, Ricciarelli will transport your taste buds straight to Siena!
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Recipe Information
Ingredients
- 200 grams Almond flour
- 150 grams Granulated sugar
- 50 grams Powdered sugar (for dough)
- 30 grams Powdered sugar (for dusting)
- 2 large Egg white
- 1 teaspoon Vanilla extract
- 0.5 teaspoon Almond extract
- 1 orange Zest of an orange
- 0.5 teaspoon Baking powder
- 1 pinch Pinch of salt
Instructions
Preheat your oven to 160°C (320°F) and line a baking sheet with parchment paper.
In a large bowl, combine almond flour, granulated sugar, powdered sugar (50 grams), baking powder, and a pinch of salt. Mix well to evenly distribute the dry ingredients.
In a separate bowl, beat the egg whites until they form soft peaks. Be careful not to overbeat them, as they should remain soft and pliable.
Gently fold the beaten egg whites into the dry ingredients. Add the vanilla extract, almond extract, and orange zest, and mix until a sticky dough forms.
Dust your work surface with powdered sugar to prevent sticking. Scoop out small portions of the dough (about 1 tablespoon each) and shape them into oval or diamond-shaped cookies, approximately 2 inches in length.
Place the shaped dough onto the prepared baking sheet, leaving about 1 inch of space between each cookie.
Generously dust the tops of the cookies with powdered sugar, using the remaining 30 grams.
Bake the cookies in the preheated oven for 18–20 minutes or until they are slightly golden on the edges but still soft in the center.
Remove the cookies from the oven and let them cool completely on the baking sheet, as they will firm up slightly as they cool.
Serve and enjoy! Store leftover Ricciarelli in an airtight container for up to one week.
Nutrition Facts
Calories |
2085 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 100.2 g | 128% | |
| Saturated Fat | 7.1 g | 36% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 475 mg | 21% | |
| Total Carbohydrate | 277.6 g | 101% | |
| Dietary Fiber | 22.0 g | 79% | |
| Total Sugars | 237.5 g | ||
| Protein | 50.0 g | 100% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 444 mg | 34% | |
| Iron | 7.3 mg | 41% | |
| Potassium | 131 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
