Ricciarelli
User Reviews
5
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Prep Time
45 mins
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Cook Time
15 mins
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Total Time
1 hr
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Servings
20 cookies
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Calories
118 kcal
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Course
Dessert, Baked Goods
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Cuisine
Italian
Ricciarelli
Description
The recipe begins by blending zest with sugar to infuse fragrant oils, then combining with sifted almond flour and powdered sugar to form the dry base mixture. Separately, egg whites are whipped to soft peaks, then gently folded in with bitter almond and vanilla extracts to create a moist dough. Allowing the dough to chill for several hours or overnight enhances flavors and texture, although this is optional.
Dough pieces are shaped into flattened ovals and dusted with powdered sugar before resting to dry slightly. Baking at a moderate temperature produces a cracked, lightly golden surface while preserving a soft center. Cooling leads the cookies to firm up appropriately for storage at room temperature.
Traditionally, the dough is chilled shaped as sausages for overnight rest before slicing and baking, which produces characteristic cracks and a pale color. This method ensures a tender texture. Ricciarelli are usually stored in airtight containers to maintain freshness.
Ingredients
- 2 egg room temperature, white
- ¾ cup sugar
- orange grated zest
- lemon grated zest
- 1 cup powdered sugar sifted, aka icing sugar
- powdered sugar for dusting, extra
- 200 grams almond flour
- 2 tablespoons bitter almond extract
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 320℉/160℃
- In a mixing bowl, rub the zest into the sugar to release the fragrant oils into the sugar. Mix in the almond flour and icing sugar.
- In a separate bowl, whisk the egg whites till soft peaks are formed. Slowly stir mix in the vanilla and almond extracts. Gently fold this into the almond flour mixture and combine to form a moist dough.
- (This step is optional - wrap the dough into long sausage shapes, cover and chill for a minimum of 4 hours or overnight.)
- Line a baking tray with parchment paper. Break off small amounts of dough and form into flattened oval shapes. Dust liberally with icing sugar and leave on the counter for approximately 30 minutes to dry slightly.
- Bake for 15 minutes, till small cracks form on the surface. Remove from oven and allow to cool. They should still be soft but will harden on cooling. Store in an airtight container at room temperature.
Notes
- Chilling the dough wrapped in wax paper overnight before baking deepens flavor and creates cracked surfaces.
- Shape dough into flattened ovals; dust with powdered sugar and let it rest about 30 minutes before baking.
- Ricciarelli remain white to light golden and develop small cracks on top when baked properly.
- Store cooled cookies in an airtight container at room temperature to maintain softness and freshness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 20cookies
Amount Per Serving
Calories 118 kcal
% Daily Value*
| Calories | 118kcal | 6% |
| Carbohydrates | 17g | 6% |
| Protein | 2g | 4% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Sodium | 5mg | 0% |
| Potassium | 7mg | 0% |
| Fiber | 1g | 4% |
| Sugar | 15g | 30% |
| Calcium | 21mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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