Ricciarelli - Almond Cookies
User Reviews
5
Ricciarelli - Almond Cookies
Description
The traditional Ricciarelli almond cookies combine almond flour, sugar, flour, orange zest, and optionally almond extract, mixed with a syrup made by dissolving sugar in water. Allowing the mixture to rest enhances the cookie’s aroma and texture by hydrating the dry ingredients. Beaten egg white and baking powder are folded in to create a slightly sticky dough.
Shaped into small ovals and dusted with icing sugar, these cookies bake at a low temperature to preserve softness inside while developing a crunchy outside. The recipe emphasizes careful baking to avoid drying out the cookies, preserving their chewy, soft texture inside.
These cookies are best stored in an airtight container and consumed within a few days. Their soft center and almond flavor make them ideal as a delicate treat with tea or coffee. Precision in measuring ingredients by weight is recommended to achieve consistent results.
The recipe allows for variations such as shaping the dough with hands or a scoop and advises checking doneness regularly after initial baking to maintain desired texture.
Ingredients
- 200 g sugar
- 200 g almond flour
- 2 tablespoon flour
- orange zest of ½
- 1 teaspoon almond extract optional
- 1 tablespoon icing sugar plus extra
- 2 tablespoon water
- 1 egg white
- ½ teaspoon baking powder
Instructions
- Set 3 tablespoons of sugar aside. Add the remaining sugar, almond flour, flour, orange zest, almond extract (if using), and icing sugar to a bowl and mix briefly.
- Pour the water into a saucepan with the remaining 3 tablespoons of sugar, and simmer over low heat, stirring, until the sugar has dissolved. Remove from the heat, allow to cool slightly, then pour it into the bowl with the almond mixture.
- Cover the bowl with cling film and let it rest at room temperature for at least 1 hour or overnight. This step is optional but recommended as it will make the cookie dough more aromatic.
- Whisk the egg white until foamy then add into the bowl with the remaining ingredients. Add baking powder and mix all the ingredients together to form a slightly sticky dough.
- Preheat oven to 160°C/320°F and or with the fan option on at 140°C/280°F, and arrange the baking tray onto the middle shelf of the oven.
- Sprinkle a work surface with icing sugar, and roll the dough into a log.
- Cut into slices about 1,5 cm-½-inch thick, and give each slice the classic oval shape of the ricciarello. As you make them, dust them on both sides with icing sugar and arrange them on the baking tray lined with parchment paper.
- Bake the cookies for about 10-12 minutes. As soon as the cracks begin to form on the surface, they are ready and you can take them out of the oven.
- Do not worry if they seem too soft, when they get cold they will reach the right consistency. Transfer the cookies to a cooling rack and allow them to cool completely, then serve.
Notes
- Use grams for ingredient measurements for best accuracy; US cups are less precise.
- Store the cookies in an airtight container at room temperature or in the fridge for 3-4 days.
- Form cookies using hands or a small scoop instead of rolling to save time.
- Do not overbake; check cookies frequently after the first 5 minutes to keep softness inside.
- Cool completely on a rack to let the exterior crisp while keeping the inside chewy.
Nutrition Information
Show DetailsNutrition Facts
Serving: 18Serving
Amount Per Serving
Calories 112 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 112kcal | 6% |
| Carbohydrates | 15g | 5% |
| Protein | 3g | 6% |
| Fat | 6g | 9% |
| Saturated Fat | 0.4g | 2% |
| Polyunsaturated Fat | 0.003g | 0% |
| Monounsaturated Fat | 0.001g | 0% |
| Sodium | 15mg | 1% |
| Potassium | 4mg | 0% |
| Fiber | 1g | 4% |
| Sugar | 12g | 24% |
| Calcium | 30mg | 3% |
| Iron | 0.5mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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