Ricciarelli are a traditional Italian biscuit, originating in the 14th century. These chewy almond cookies are a type of macaroon and were created in Siena, Italy. Chewy, sweet cookies bursting with almond flavor, a hint of citrus and crispy edges…these are cookie perfection!
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Siena is a small medieval city located in Tuscany. Even today, Siena remains rooted in tradition. These almond cookies are a slice of a delicious past, their chewy almondy goodness makes it easy to see why this recipe has lasted for centuries.
Ricciarelli is typically consumed at Christmas in Italy, it is highly recommended to add this recipe to your traditions at Christmas as well!
Ricciarelli take a little bit of elbow grease, but the end result is certainly worth the effort. These gluten-free little cookies are also not too unhealthy, so you won’t need to feel too guilty about eating a few!
Ingredients & Techniques
The simple ingredients for these Italian Almond Cookies include almond flour, confectioner’s sugar, egg whites, and orange zest. Simple, yet when pulled together, they are divine.
Egg whites are whipped until stiff peaks form. This can be accomplished with a stand mixer and whisk, however I prefer the result with a hand mixer with whisk attachment.
To whip perfect egg whites, begin with your mixer on low until they begin to get frothy. Continue to increase the speed until stiff peaks form. When peaks will form and stand, you have reached the desired stage.
Almond flour requires sifting to ensure smooth batter without lumps and achieve that melt in your mouth result. Perfect technique for Ricciarelli is to sift together the dry ingredients into the egg whites. Using a large, fine mesh strainer sift the flour and sugar mixture through the mesh. The flour sometimes needs some assistance, here is where you might need to use some muscle. Using the back of a metal spoon, sift the flour through the strainer.
Coating in powdered sugar and allowing the Ricciarelli to rest for two hours will allow the surface of the cookies to dry out and while baking, beautiful cracks will appear on the surface. The contrast of golden cookie with the white sugar makes for a pretty little cookie.
These traditional Almond Italian Cookies are similar to macaroons. Chewy and sweet. The tiny pop of orange zest is perfection!
Christmas requires cookies! The tradition that fills your home with glorious aromas of the season and the bellies of your loved ones with delicious treats! Ricciarelli will likely be your new favorite holiday tradition.!
Ricciarelli- Italian Almond Cookies
Ingredients
- 2 Large Egg Whites Room Temperature
- ¼ TSP Lemon Juice
- 2¼ Cups Almond Flour
- 1¾ Cups Confectioner's Sugar
- 1 Pinch Salt
- ¼ TSP Baking Powder
- 1 TSP Orange Zest
- 1 TBSP Almond Extract
- ½ TSP Vanilla Extract
- ⅔ Cup Confectioner's Sugar To dust cookies
Instructions
- Prep ingredients by zesting orange. In a large bowl, mix together almond flour, confectioner's sugar, salt, and baking powder. Set aside.
- In a large bowl, whip the egg whites and lemon juice together with a hand mixer and whisk attachment. Alternatively, whisk together in a stand mixer until stiff peaks form.
- Using a fine mesh sieve, sift in the dry ingredients into the egg whites in 2 to 3 increments. Work as quickly as possible to allow as much air as possible to remain in the meringue. A sticky dough will form.
- Fold in the orange zest, almond and vanilla extract until well incorporated.
- Line 2 baking sheets with parchment paper or silicone baking mats. Using a cookie scoop, make 1" diameter balls of dough. Roll into a smooth ball and coat well with confectioner's sugar.
- Shape each ball into an oval, slightly flattening. Arrange on cookie sheet at least one inch apart.
- Allow cookies to rest on the counter for 2 hours at room temperature. The tops will dry out, forming a light shell on the cookie. While cookies rest, preheat oven to 300°F.
- Bake for 20 minutes and remove from oven. Move to a cooling rack to allow to cool completely. Store in an airtight container.
Live fully. Eat well. Bake cookies.
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