Ricciarelli Sienese Christmas Cookies
Bring the warmth of Italian holiday traditions into your kitchen with Ricciarelli Sienese Christmas Cookies—a classic almond-based treat from Siena, Italy, perfect for festive celebrations. These irresistibly chewy, gluten-free cookies are delicately flavored with aromatic lemon zest, sweet honey, and fragrant vanilla, creating a harmony of flavors in every bite. Made from a simple blend of finely ground blanched almonds, fluffy egg whites, and a dusting of powdered sugar, their unique lozenge shape and snowy sugar coating make them as beautiful as they are delicious. Elegant yet easy to make, Ricciarelli bake up soft and golden in just 20 minutes, making them an ideal addition to any holiday cookie platter or a thoughtful homemade gift. Perfect for Christmas or any occasion that calls for a touch of Tuscan charm!
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Recipe Information
Ingredients
- 200 grams blanched almonds
- 150 grams granulated sugar
- 50 grams powdered sugar
- 1 tablespoon all-purpose flour
- 2 large egg whites
- 1 teaspoon honey
- 1 teaspoon lemon zest
- 1 teaspoon vanilla extract
- 0.25 teaspoon baking powder
- 30 grams powdered sugar (for dusting)
Instructions
Preheat your oven to 160°C (320°F) and line a baking sheet with parchment paper.
In a food processor, pulse the blanched almonds and granulated sugar together until finely ground. Be careful not to over-process and turn it into almond butter.
Transfer the almond mixture to a large bowl. Add powdered sugar, all-purpose flour, baking powder, and lemon zest. Mix to combine.
In a separate bowl, whisk the egg whites until they are frothy and slightly thickened (but not stiff peaks).
Gently fold the whisked egg whites into the almond mixture. Add honey and vanilla extract, and mix until it forms a sticky dough.
Dust a clean work surface with a little powdered sugar. Scoop about a tablespoon of dough, roll it into an oval shape using your hands, and slightly flatten it to form a lozenge shape. Repeat with the remaining dough.
Place the shaped cookies on the prepared baking sheet, leaving a little space between each cookie.
Generously dust the tops of the cookies with powdered sugar.
Bake in the preheated oven for 18-20 minutes, or until the cookies are slightly golden but still soft in the center. Do not overbake to preserve their chewy texture.
Allow the cookies to cool completely on the baking sheet before serving. Store in an airtight container for up to a week.
Nutrition Facts
Calories |
2124 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 100.1 g | 128% | |
| Saturated Fat | 7.2 g | 36% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 224 mg | 10% | |
| Total Carbohydrate | 287.5 g | 105% | |
| Dietary Fiber | 22.0 g | 79% | |
| Total Sugars | 242.8 g | ||
| Protein | 50.8 g | 102% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 548 mg | 42% | |
| Iron | 8.3 mg | 46% | |
| Potassium | 1564 mg | 33% | |
*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.
