Tuscan Almond Cookies Recipes

RICCIARELLI - TUSCAN ALMOND COOKIES

Steps:

• In a medium bowl, beat the egg whites with the lemon juice until stiff peaks form.
• Use a fine sieve to sift the almond flour and powdered sugar into the bowl.
• Add the extracts and gently fold the egg whites into the other ingredients until mixed.
• Line two baking sheets with parchment paper, and use your hands to roll the dough into 1 1/2 inch balls.
• Roll each ball into the extra powdered sugar until well coated.
• Shape the balls into an oval, and arrange on the prepared baking sheets with room for spreading between.
• Let the cookies sit at room temperature for at least an hour, or until the exterior of the cookies have dried out and feels firm to the touch.
• While the cookies dry, preheat oven to 300 degrees F., then bake for about 20 minutes.
• Cool completely, then store in an airtight container.

TUSCAN ALMOND COOKIES (RICCIARELLI)

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.

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.

TUSCAN ALMOND COOKIES

Steps:

• Preheat the oven to 300°F
• Heap the flour in a mound on a pastry board. Make a well in the center and add the eggs, sugar, baking soda and a punch of salt. Knead briefly. Add the almonds and knead again to mix thoroughly.
• Roll the dough into lengths about 1 1/2 inches in diameter (2-inches long). Flatten slightly. Arrange the cookies on a buttered and floured baking sheet.
• Bake in the oven for 7-8 minutes, or until golden. Remove from the oven, cut into diagonal slices about 3/8 - inch thick. Return to the oven to finish cooking until perfectly browned, about 7-10 minutes.