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
TUSCAN ALMOND COOKIES (RICCIARELLI)
These traditional almond cookies hail from Tuscany; their texture is chewy, similar to macaroons.
Provided by Skye Gyngell
Categories Bon Appétit Bake Cookies Almond Lemon Dessert Wheat/Gluten-Free Kidney Friendly Vegetarian Pescatarian Dairy Free Peanut Free Soy Free Kosher
Yield Makes about 12
Number Of Ingredients 6
Steps:
- Preheat oven to 350°F. Toast almonds on a rimmed baking sheet, tossing once, until golden, 5-8 minutes; let cool.
- Pulse almonds, lemon zest, and 1/4 cup powdered sugar in a food processor until finely ground. Whisk egg white and salt in a large bowl to medium peaks. Whisking constantly, gradually add 1/4 cup powdered sugar; whisk until egg white is very stiff but not dry. Fold in almond mixture and vanilla. Drop heaping tablespoonfuls of batter onto a parchment-lined baking sheet; using wet hands, flatten tops and press sides to make rounded diamond shapes. Chill 30 minutes.
- Bake ricciarelli until edges are lightly golden and firm and centers are still a little soft, 10-12 minutes; let cool on baking sheet. Dust with powdered sugar.
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