Italian Almond Biscuits Food

ITALIAN ALMOND COOKIES (RICCIARELLI) - GLUTEN FREE!

Steps:

• Preheat oven to 190°C/375°F (170°C fan). Line 2 trays with baking/parchment paper.
• Combine Dry Ingredients: Place the almond meal, sugar, zest, almond extract and salt in a bowl. Whisk together until zest and almond extract is evenly distributed. Add the cherries and set aside
• Beat eggs whites: Using an electric mixer or a whisk, beat the egg whites and honey to soft peaks (Note 5). About 2 minutes on Speed 8 of a handheld beater, or 1 1/2 minutes on Speed 6 of a stand mixer.
• Fold the beaten egg whites gently into the almond mixture. You will seemingly knock most of the air out of the meringue, that's ok! (You actually haven't :) ).

CHEWY ITALIAN ALMOND BISCUITS

Steps:

• Preheat oven to 180˚C (350˚F) and line your baking tray with baking paper.
• Place your almond flour, lightly whisked egg whites, caster sugar and vanilla essence and almond essence in a bowl and mix well with a fork.
• Sprinkle your icing sugar on a chopping board or plate.
• Spoon a small scoop of mixture onto the board and coat generously with icing sugar while gently rolling into a ball.
• Bake for around 15 minutes, until the outsides are nicely crispy yet the cookies are still soft inside.

ITALIAN ALMOND COOKIES

Steps:

• Arrange racks in upper and lower thirds of oven and preheat to 350°F. Lightly oil 2 large baking sheets, then line with parchment paper.
• In food processor, combine 2 1/4 cups almonds and 1/3 cup sugar. Process until finely ground, scraping down sides once or twice. Set aside.
• In electric mixer fitted with whisk attachment, beat egg whites and salt at high speed until soft peaks form. Reduce speed to medium and gradually sprinkle in remaining 1/3 cup sugar. Return speed to high and beat mixture until stiff, shiny peaks form. Gently fold in ground almond mixture and almond and vanilla extracts.
• Roll mixture into 1-inch balls, place 2 inches apart on baking sheets, and flatten slightly. Top each with glacéed cherry or almond. Bake until cookies are golden, switching positions of pans halfway through, about 25 minutes. Cool on sheets 5 minutes, then transfer to racks to cool completely.
• Cookies keep, wrapped, several days, or frozen, several weeks. Recrisp in warm oven.

ITALIAN ALMOND COOKIES II

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
• In a large bowl, use your hands to mix together the almond paste, flour, egg whites, white sugar and confectioners' sugar until well blended. The mixture will be very sticky. Place the sliced almonds into a small bowl. Scoop out rounded teaspoonfuls of the dough and drop them into the almonds. Roll until completely coated. Place 2 inches apart onto the prepared cookie sheets.
• Bake for 15 to 20 minutes in the preheated oven, until golden brown. Cool on cookie sheets for a few minutes before removing to a wire rack to cool completely.