Description
Ricciarelli are traditional Italian almond cookies characterized by their soft, chewy texture and delicate almond flavor. Made with almond flour, egg whites, and subtly enhanced with almond and vanilla extracts, these cookies are lightly dusted with sugar and baked to a perfect golden finish. Ideal for celebrations or a delightful everyday treat.
Ingredients
Scale
Dry Ingredients
- 2 cups almond flour
- 1 cup powdered sugar
- 1/4 teaspoon salt
- 1/4 cup granulated sugar (for dusting)
Wet Ingredients
- 2 egg whites
- 1 teaspoon almond extract
- 1/2 teaspoon vanilla extract
Instructions
- Preheat the Oven: Preheat your oven to 300°F (150°C) to prepare for baking the cookies evenly at a low temperature.
- Mix Dry Ingredients: In a medium bowl, combine the almond flour, powdered sugar, and salt. Stir well to aerate and evenly distribute the salt.
- Beat Egg Whites: In a separate bowl, beat the egg whites until stiff peaks form. This will ensure the meringue adds lightness to the cookies.
- Fold Egg Whites into Dry Mix: Gently fold the beaten egg whites into the almond flour mixture, taking care not to deflate the meringue. This will create a light, fluffy dough base.
- Add Extracts: Add the almond extract and vanilla extract to the mixture, then gently fold until fully incorporated for enhanced flavor.
- Form Cookies: Form small balls of dough, roughly 1 inch in diameter, then roll each ball in granulated sugar to create a sweet, crisp outer layer.
- Arrange on Baking Sheet: Place the sugared dough balls on a baking sheet lined with parchment paper or a silicone mat, spacing them adequately. Flatten each ball slightly to encourage even baking and characteristic shape.
- Bake: Bake in the preheated oven for 15-20 minutes or until the cookies are lightly golden on the edges. They should be soft but set.
- Cool: Remove from the oven and allow the cookies to cool completely on the baking sheet before serving. This helps them firm up and develop their chewy texture.
Notes
- Ensure egg whites are at room temperature before beating for better volume.
- Do not overbake; cookies should remain soft inside with a slight crisp exterior.
- Store in an airtight container at room temperature for up to one week.
- For a gluten-free option, verify the almond flour is certified gluten-free.
- These cookies pair wonderfully with coffee or a sweet dessert wine.
