Italian Ricciarelli Cookies
User Reviews
5
Italian Ricciarelli Cookies
Description
This recipe mixes egg whites with citrus zest, vanilla, and almond extract, then incorporates powdered sugar, almond flour, salt, and baking powder to create a soft dough. Refrigeration for 12–24 hours firms the dough for easier slicing and shaping into oval cookies. Dusting with powdered sugar before baking yields a fine crackled surface and a tender inside.
The cookies bake at a low temperature until edges turn light golden and cracks appear on top. Their gentle almond and citrus flavor pairs nicely with coffee or tea.
They can be stored for a few days or frozen once cooled for longer keeping. Resting the dough enhances flavor and texture.
Ingredients
- 2 large egg white
- orange zest or lemon zest, ½
- ½ teaspoon vanilla
- ½ teaspoon almond extract flavoring
- ¾ cup powdered sugar aka icing sugar
- 2 cups almond flour
- 1 pinch salt
- ¼ teaspoon baking powder
EXTRAS
- ⅓-½ cup powdered sugar divided
Instructions
- In the mixer add the egg whites, zest, vanilla, almond flavoring and combine, then add the sugar, flour, salt and baking powder, combine with either a wooden spoon or beat with flat beaters on low speed until a soft and compact dough forms.
- Move the dough to a clean bowl, cover in plastic and refrigerate for 12-24 hours or up to 3 days.
- Pre-heat oven to 325F (160F). Line 1-2 cookies sheets with parchment paper.
- Remove the dough from the fridge, place the dough on a flat surface that has been liberally sprinkled with powdered sugar (extras) roll the dough to form an approximate 21 inch (55 cm) log, cut into ½ inch (1.2 cm) slices, and shape into an oval, place them on the prepared cookie sheets. Dust the slices well with the remaining powdered sugar. While the oven is pre-heating, allow the cookies to sit at room temperature for 10 – 15 minutes on the cookie sheets to dry out a bit before baking them.
- Bake for approximately 15-18 minutes. Gently and carefully with a spatula remove the cookies immediately to a wire rack to cool completely. They will be soft at first but when cooled will become the perfect chewy consistency. Enjoy!
Notes
- Cookies are ready when edges are lightly golden and the tops develop cracks.
- Store cooled cookies in an airtight container for 2-3 days to maintain freshness.
- Fully cooled cookies freeze well in a freezer-safe container for up to 2 months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 25cookies
Amount Per Serving
Calories 45 kcal
% Daily Value*
| Calories | 45kcal | 2% |
| Carbohydrates | 4g | 1% |
| Protein | 1g | 2% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Sodium | 4mg | 0% |
| Potassium | 5mg | 0% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Calcium | 13mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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