Description
Ricciarelli are traditional Italian almond cookies that are soft, chewy, and irresistibly delicious.
Ingredients
Scale
- 2 cups almond flour
- 1 cup confectioners’ sugar
- 2 large egg whites
- 1 teaspoon vanilla essence
- 1/2 teaspoon almond essence
- 1/4 teaspoon sea salt
- 1/4 cup confectioners’ sugar (for finishing)
Instructions
- Preheat your oven to 325°F (163°C) and prepare a baking sheet with parchment paper.
- In a spacious bowl, mix together the almond flour, 1 cup of confectioners’ sugar, and sea salt until well blended.
- In another bowl, whisk the egg whites until they reach soft peaks, then gently incorporate the vanilla and almond essences.
- Carefully fold the egg white mixture into the almond flour blend, ensuring everything is combined into a thick, slightly tacky dough.
- With your hands, shape the dough into small balls, roughly 1 inch in diameter, and arrange them on the prepared baking sheet, leaving about 2 inches between each.
- Dust the tops lightly with the extra confectioners’ sugar.
- Bake for 15 to 20 minutes, or until the cookies are just golden at the edges and have a cracked surface.
- Let them cool on the baking sheet for about 5 minutes before moving them to a wire rack to cool completely.
Notes
- Enhance the flavor by adding a tablespoon of finely grated lemon or orange zest into the mixture.
- For a festive touch, dip half of each cooled cookie in melted dark chocolate and allow them to set on parchment paper.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 4g
- Sodium: 0mg
- Fat: 9g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 0mg
Keywords: Ricciarelli Italian Almond Cookies