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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Recipe Information
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
Instructions
Preheat your oven to 325°F (160°C) and line a baking sheet with parchment paper.
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.
In a large bowl, mix the ground almonds, granulated sugar, powdered sugar, baking powder, and a pinch of salt. Stir to combine.
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.
Add the orange zest, almond extract, and vanilla extract to the dough, mixing gently until evenly combined.
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.
Generously dust the tops of the cookies with powdered sugar.
Allow the cookies to rest on the baking sheet for about 10-15 minutes to develop a slight crust on the surface.
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.
Remove from the oven and allow the cookies to cool completely on the baking sheet. They will firm up as they cool.
Store the cooled Ricciarelli in an airtight container for up to a week. Enjoy them with coffee, tea, or dessert wine!
Nutrition Facts
Calories |
104 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 5.0 g | 6% | |
| Saturated Fat | 0.3 g | 2% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 39 mg | 2% | |
| Total Carbohydrate | 13.3 g | 5% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 11.4 g | ||
| Protein | 2.5 g | 5% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 27 mg | 2% | |
| Iron | 0.4 mg | 2% | |
| Potassium | 77 mg | 2% | |
*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.
