Italian Almond Cookies (Ricciarelli)
User Reviews
5
Italian Almond Cookies (Ricciarelli)
Description
Ricciarelli rely on finely ground almonds combined with egg whites and sugar to create a smooth dough infused with almond and orange extracts plus fresh orange zest. The dough rests in the fridge to firm up, which helps shape the cookies before baking. After shaping and dusting with powdered sugar, the cookies are baked at a moderate temperature until they remain pale and slightly moist, preserving a tender, chewy texture.
The gentle baking prevents browning, keeping the cookies soft and light in color. Once cooled completely, the cookies achieve their signature chewy texture with a subtly nutty and citrus aroma. They are traditionally enjoyed during holidays or special occasions and can be gifted wrapped in decorative packaging.
Ensuring even cookie sizes promotes uniform baking. The cookies should be allowed to cool fully before handling to prevent breakage. Proper sized egg whites and correct baking temperature are important for texture and color.
Ingredients
- 2 cups ground almonds (250g)
- 2 egg large, whites
- ¾ cup white sugar (150g)
- 1 tsp almond extract
- 1 tsp orange extract
- orange zest of 1
Instructions
- Put the egg whites in a bowl with the almond and orange extract and whisk them with a fork until frothy.
- In a separate large bowl combine the ground almonds, sugar and orange zest. Add the egg white mixture and mix together with a spoon until it starts to come together
- Use your hands to bring the dough together to form a ball. Make sure everything is incorporated.
- Wrap the ball of cookie dough in plastic wrap (cling film UK) and place in the fridge for at least 4 hours or overnight if possible.
- Pre-heat the oven to 320F (160C) and line a baking tray with baking parchment.
- Remove the dough from the fridge and shape it into a large log. Cut the log into 1/2 inch pieces and roll into balls.
- Press and shape the Ricciarelli into ovals and place on the prepared baking tray. Dust generously with powdered sugar and bake in the oven for 20 minutes.
- Remove from the oven (they will still seem very moist and pale) and let them cool completely.
Notes
- Use large egg whites to ensure correct dough consistency.
- Cut cookies into similar sizes for even baking.
- Allow cookies to cool fully before moving; they will be soft when fresh from the oven but firm up nicely.
- Avoid browning by baking at the recommended temperature and time.
- These cookies make thoughtful gifts when wrapped attractively for holidays or special occasions.
Nutrition Information
Show DetailsNutrition Facts
Serving: 18cookies
Amount Per Serving
Calories 105 kcal
% Daily Value*
| Calories | 105kcal | 5% |
| Carbohydrates | 11g | 4% |
| Protein | 3g | 6% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Sodium | 6mg | 0% |
| Potassium | 5mg | 0% |
| Fiber | 1g | 4% |
| Sugar | 9g | 18% |
| Calcium | 26mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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