ITALIAN ALMOND COOKIES (RICCIARELLI) - GLUTEN FREE!
Recipe video above. These lovely little Italian cookies have a beautiful chewy texture and bursting with almond flavour. And because they're gluten free and dairy free, everyone can enjoy them!The almond sliver coating is something I copied from an Italian bakery in Sydney. It gives the cookie a great textural finish and makes it less fragile. Without it, you need to handle the cookie with care, and to me it feels less like a cookie because the crust is quite soft.These cookies are traditionally studded with dried cherries but other similar dried fruit will work in a pinch eg cranberries, or even raisins.
Provided by Nagi
Categories Cookies
Number Of Ingredients 10
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 :) ).
Nutrition Facts : Calories 127 kcal, Carbohydrate 11 g, Protein 4 g, Fat 8 g, SaturatedFat 1 g, TransFat 1 g, Sodium 20 mg, Fiber 2 g, Sugar 8 g, ServingSize 1 serving
ITALIAN ALMOND COOKIES
These delectable almond cookies are made with just a few ingredients. Though they're typically Sicilian, similar versions are found all over Italy. A bit like macaroons, they are crisp on the outside, with a perfumed chewy interior. They may be baked plain, decorated with candied fruit or whole almonds, or made into thumbprint cookies, filled with a spoonful of good jam. Ideal to bake in advance, these cookies keep well for several days, ready to serve at a moment's notice.
Provided by David Tanis
Categories cookies and bars, dessert
Time 1h45m
Yield 24 cookies
Number Of Ingredients 6
Steps:
- Put half the almonds and half the sugar in the bowl of a food processor. Process to obtain a coarse meal. Repeat with remaining almonds and sugar.
- Put egg whites and almond extract in a medium bowl. Using a wire whisk, beat whites until soft peaks form. Add the almond-sugar mixture to the whites and use a rubber spatula to incorporate the egg whites until you obtain a doughlike consistency.
- Use a spoon or small ice cream scoop to make 24 little blobs weighing about 1/2 ounce/20 grams. Roll each between 2 palms to make smooth spheres, then flatten them slightly. Roll them in a bowl of confectioners' sugar to coat well and place 1 inch apart on a parchment-lined baking sheet.
- Use the end of a wooden spoon to make little round dents in each cookie. Fill dents with whole, unblanched almonds or Amarena cherries, if desired. Alternatively, leave cookies plain with smooth tops. Leave the tray of unbaked cookies at room temperature, uncovered, for 1 hour.
- Heat oven to 350 degrees. Bake until lightly browned, 30 to 35 minutes. Cool on a wire rack. Store in an airtight container for up to 1 week.
ITALIAN ALMOND COOKIES II
This cookie is very chewy on the inside and crisp on the outside, BUT the entire outside is coated in sliced almonds for a fantastic look and is absolutely delicious. It is well worth the effort.
Provided by MYRAMANI
Categories World Cuisine Recipes European Italian
Time 35m
Yield 72
Number Of Ingredients 6
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.
Nutrition Facts : Calories 115.6 calories, Carbohydrate 16.8 g, Fat 4.9 g, Fiber 1 g, Protein 2.3 g, SaturatedFat 0.4 g, Sodium 7.4 mg, Sugar 9 g
ITALIAN COOKIES WITH ICING
These Italian sugar cookies feature almond extract in both the cookies and the icing, but you can switch it up and use either vanilla or anise extract, if preferred.
Provided by Lee M. Longo
Categories World Cuisine Recipes European Italian
Time 1h15m
Yield 60
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper.
- Sift flour and baking powder together into a bowl.
- Beat butter and sugar together in a large bowl with an electric mixer until creamy. Add eggs, 1 at a time, beating well after each addition. Mix in almond extract. Add flour mixture, 1 cup at a time; mix on low speed until incorporated. Roll batter into teaspoon-sized balls and place on the prepared baking sheets.
- Bake in batches in the preheated oven until edges are golden, 8 to 10 minutes. Cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.
- While cookies are baking, beat confectioners' sugar, milk, and almond extract for icing in a bowl until smooth.
- Set cooled cookies close together on a cookie sheet. Frost with icing and sprinkle with nonpareils.
Nutrition Facts : Calories 108.2 calories, Carbohydrate 16.6 g, Cholesterol 26.8 mg, Fat 3.7 g, Fiber 0.3 g, Protein 2 g, SaturatedFat 2.1 g, Sodium 56.9 mg, Sugar 6.8 g
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