RICCIARELLI (SIENESE CHRISTMAS COOKIES)
These are delightfully moist little almond cookies which come from a centuries old Italian recipe. There are many alternatives you can do to the base recipe. The photo shows plain Ricciarelli laced with Rum and Ricciarelli with orange and lemon, dipped in dark chocolate. I've made boxes of these cookies for people and they always seem to come back for more!
Provided by JustEmma
Categories Dessert
Time 20m
Yield 12-16 Cookies
Number Of Ingredients 10
Steps:
- Sieve together the Icing Sugar, Flour and Baking Power into a bowel, then mix in the Ground Almonds.
- In a separate bowl, add a couple of drops of almond extract to the egg whites and then whisk until stiff peaks form.
- Stir the stiffened egg whites into the dry mixture until a sticky 'dough' is formed.
- If you are trying the options, at this point add either a tablespoon of mixed orange/lemon peel OR the zest of half a lemon/orange OR a tablespoon of Rum, Brandy or Amaretto.
- Sprinkle a board with sifted Icing Sugar and take a desertspoon full of the dough, roll in the Icing Sugar and form into a ball. Flatten the ball a little with the back of a fork. Continue until all your dough is gone (the amount above should make 12-16 cookies).
- Line a baking sheet with greaseproof paper and place your dough balls on, taking care to leave space for 'spread' during cooking.
- Pop into an oven that's been preheated to Gas Mark 6 (200C, 390F) until golden brown. This should take approximately 10-12 minutes.
- Remove from oven and leave to cool completely. If you are intending to dip the cookies in chocolate, at this stage you should melt very good quality dark chocolate (70%+ cocoa solids) in a bowl over a pan of simmering water and dip the cooled cookies inches Return them to the tray and cool off in the fridge or a cool place until chocolate is set.
- Ricciarelli keep for a few weeks in an airtight container.
Nutrition Facts : Calories 308.2, Fat 21.9, SaturatedFat 9.7, Sodium 31.6, Carbohydrate 32.1, Fiber 6.5, Sugar 20.5, Protein 7.3
RICCIARELLI
AKA Sienese Almond Cookies, one of many sweet things simply called 'marzipan'. They are quite similar to the soft amaretti. Bought some for the festive season and it was strongly hinted that I should recreate them if possible. A little bit of googling turned up this recipe from thetravelerslunchbox.com, having borrowed it from Tessa Kiros.
Provided by Cat R.
Categories Dessert
Time 3h50m
Yield 20 cookies
Number Of Ingredients 7
Steps:
- Line a baking sheet with baking or parchment paper.
- Mix the almonds with the caster sugar,2/3 of the icing sugar, all the baking powder and the orange zest.
- In a clean bowl, beat the egg whites to soft peaks, then stir them into the almond mixture.
- Using a large spoon, mash the mixture to a wet, sticky mass.
- Stir in the almond extract.
- Form oval or torpedo shapes about 2.5 inches long, roll in the remaining powdered sugar, and flatten slightly.
- Put them onto the parchment-lined baking sheet, allowing room to spread slightly (mine doubled in size), and sift the remaining powdered sugar over the tops.
- Leave the cookies at room temperature for about 2-3 hours to dry a little before baking.
- Preheat the oven to 275F/140°C
- Bake the cookies for about 30 minutes, or until they are lightly golden and a little firm on the outside (the insides should still be soft). Turn the baking tray halfway through cooking if your oven demands this type of attention (mine is rather unreliable, so I got half of them over cooked so the insides weren't soft).
- Cool completely and store in an airtight container.
Nutrition Facts : Calories 166.2, Fat 7.2, SaturatedFat 0.6, Sodium 23.9, Carbohydrate 23.7, Fiber 1.7, Sugar 21.4, Protein 3.4
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