Description
Ricciarelli are traditional Italian almond cookies from Siena, characterized by their soft, chewy texture and delicate almond flavor. These lightly sweetened cookies are perfect for an afternoon treat or festive occasions, combining almond flour and egg whites to create a naturally gluten-free delicacy dusted with granulated sugar for a slight crunch on the outside.
Ingredients
Scale
Cookie Dough
- 2 cups almond flour
- 1 cup powdered sugar
- 1/4 teaspoon salt
- 2 egg whites
- 1 teaspoon almond extract
- 1/2 teaspoon vanilla extract
For Dusting
- 1/4 cup granulated sugar
Instructions
- Preheat the oven: Set your oven to 300°F (150°C) to prepare for baking the cookies.
- Mix dry ingredients: In a medium bowl, combine the almond flour, powdered sugar, and salt to ensure the dry ingredients are evenly distributed.
- Beat egg whites: In a separate, clean bowl, beat the egg whites until stiff peaks form; this will help provide the cookies their light texture.
- Fold egg whites carefully: Gently fold the beaten egg whites into the almond flour mixture to maintain the airiness of the egg whites.
- Add extracts: Stir in the almond extract and vanilla extract until the dough mixture is uniform and aromatic.
- Shape the cookies: Form small balls from the dough, then roll each ball in granulated sugar to coat the exterior.
- Prepare for baking: Place the sugared dough balls onto a lined baking sheet, spacing them adequately and slightly flattening each ball to encourage even baking.
- Bake: Bake in the preheated oven for 15-20 minutes or until the cookies are lightly golden, signifying they are done.
- Cool and serve: Remove the cookies from the oven and allow them to cool completely on a rack before serving to ensure the best texture.
Notes
- For best results, use fresh almond flour for a moist and chewy texture.
- Do not overbeat the egg whites; stiff peaks are necessary but avoid dry or grainy whites.
- Allow cookies to cool completely, as they firm up as they cool, developing their signature soft texture.
- These cookies are naturally gluten-free and can be made dairy-free since no butter or milk is used.
- Store in an airtight container to maintain freshness for up to one week.
