RICCIARELLI: CHEWY ITALIAN ALMOND COOKIES
Ricciarelli are dense, chewy Italian almond cookies originating in Siena. They are a distant, and much less fussy, Italian cousin to the French macaron - perfect with tea or coffee!
Provided by Caroline Lindsey
Categories Dessert
Time 50m
Number Of Ingredients 10
Steps:
- Whip egg whites and lemon juice together with a stand mixer or hand mixer until stiff peaks form.
- Using a fine mesh sieve, sift in almond flour, 1 3/4 cups powdered sugar, salt, and baking powder and fold into egg whites. I don't do it all at once but maybe in 2-3 batches. Try to keep some air in the egg whites, but at this point it will form a pretty sticky dough rather than a fluffy meringue.
- Add orange zest, vanilla extract, and almond extract and fold in until combined.
- Line a baking sheet with parchment paper. Using clean hands, roll dough into balls about 1" in diameter, then roll in powdered sugar until well coated. Shape into an oval, then arrange on baking sheet with some space between them for spreading, and flatten slightly.
- Leave at room temperature for about an hour or until the tops have dried out and formed almost a little shell. (This may take longer in humid areas.) Pre-crack the shell by squeezing the cookies slightly from opposite corners. (Not doing this won't affect the taste, but pre-cracking them makes them much prettier if you want that beautiful white-gold contrast!)
- While cookies are drying, preheat oven to 300 degrees. When the cookies are ready, bake for about 20 minutes. Cool and store in an airtight container. These are even better the next day and are great with coffee or tea!
Nutrition Facts : Calories 128 kcal, Carbohydrate 16 g, Protein 3 g, Fat 6 g, SaturatedFat 1 g, Sodium 13 mg, Fiber 1 g, Sugar 14 g, ServingSize 1 serving
RICCIARELLI - TRADITIONAL ITALIAN ALMOND COOKIES
Ricciarelli are wonderful intense flavor almond cookies that originated in the town of Siena, Italy. Very popular year 'round, but especially at Christmas time! I like to add a spoonful of rum or orange zest to the dough, for variation. You can also use lemon, brandy or Amaretto. Dip the baked ricciarelli in melted chocolate, if desired. I hope you enjoy them as much as we do!
Provided by BecR2400
Categories Dessert
Time 1h50m
Yield 2 dozen Ricciarelli Cookies
Number Of Ingredients 7
Steps:
- Place the blanched almonds into a nut grinder or food processor fitted with a steel blade; process to a fine powder.
- Transfer to a mixer bowl and mix in the almond paste with an electric mixer. Add the egg white and mix at the lowest speed until thoroughly blended (the dough should be firm). Add the baking powder and the almond extract (and the orange zest if using), and mix until well blended.
- Use a small cookie scoop to portion the dough into roughly 1-heaping tablespoonful sized balls. Dust your hands with icing sugar and then roll these balls to form little finger sized logs. Place the ricciarelli logs 1 inch apart on parchment-lined baking sheets and then flatten slightly. Let stand uncovered at room temperature at least 1 hour or overnight.
- When you are ready to bake, pre-heat the oven to 300F degrees.
- Place cookie sheet on the middle rack of the oven and bake until the cookies are a very light tan, 20 to 30 minutes. Take care NOT to bake until brown or crisp, as it is the softness that makes the ricciarelli so delicious!
- Generously dust cookies with additional icing sugar while still warm, then carefully transfer to racks to finish cooling.
- Ricciarelli cookies keep for several weeks in an airtight container.
Nutrition Facts : Calories 1352.7, Fat 93.2, SaturatedFat 8.1, Sodium 150, Carbohydrate 109.2, Fiber 16.7, Sugar 75.7, Protein 35.2
RICCIARELLI
Try these traditional Italian cookies from Siena for a deliciously different Christmas treat. They're often given as gifts, but you'll definitely want to keep some of these almond treats for yourself before you give the whole lot away!
Provided by lacucinadinadia
Time 13h47m
Yield 20
Number Of Ingredients 6
Steps:
- Combine white sugar and almonds in the bowl of a food processor; pulse into a fine powder. Pour into a bowl.
- Combine 1/4 cup egg whites and vanilla extract in a bowl; add to almond-sugar mixture, mixing as little as possible. Wrap dough in plastic wrap and refrigerate for 12 hours.
- Line a baking sheet with parchment paper.
- Remove dough from fridge. Sift 2 tablespoons confectioners' sugar and flour onto a clean work surface. Place dough in the center and add remaining 1/4 cup egg whites. Knead egg whites into dough until soft and smooth, adding additional confectioners' sugar and flour as needed.
- Roll portions of dough into 1-inch-thick logs. Take walnut-sized dough pieces from each log and shape into diamonds with slightly wet hands. Place cookies on the prepared baking sheet and generously dust with confectioner's sugar. Let rest at room temperature for 1 to 2 hours.
- Preheat oven to 350 degrees F (175 degrees C).
- Bake cookies in the preheated oven until lightly golden, 7 to 8 minutes. Cool on the baking sheet before serving.
Nutrition Facts : Calories 183.3 calories, Carbohydrate 27.6 g, Fat 7.3 g, Fiber 1.5 g, Protein 3.9 g, SaturatedFat 0.6 g, Sodium 14.2 mg, Sugar 24.8 g
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