Tuscan Almond Cookies Ricciarelli Recipes

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TUSCAN ALMOND COOKIES (RICCIARELLI)

These traditional almond cookies hail from Tuscany; their texture is chewy, similar to macaroons.

Provided by Skye Gyngell

Categories     Bon Appétit     Bake     Cookies     Almond     Lemon     Dessert     Wheat/Gluten-Free     Kidney Friendly     Vegetarian     Pescatarian     Dairy Free     Peanut Free     Soy Free     Kosher

Yield Makes about 12

Number Of Ingredients 6



Tuscan Almond Cookies (Ricciarelli) image

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.

1 1/4 cups slivered almonds
1 teaspoon finely grated lemon zest
1/2 cup powdered sugar, divided, plus more for dusting
1 large egg white
Pinch of kosher salt
1/4 teaspoon vanilla extract

RICCIARELLI - TRADITIONAL ITALIAN ALMOND COOKIES

Ricciarelli are wonderful intense flavor almond cookies that originated in the town of Siena, Italy. Very popular year 'round, but especially at Christmas time! I like to add a spoonful of rum or orange zest to the dough, for variation. You can also use lemon, brandy or Amaretto. Dip the baked ricciarelli in melted chocolate, if desired. I hope you enjoy them as much as we do!

Provided by BecR2400

Categories     Dessert

Time 1h50m

Yield 2 dozen Ricciarelli Cookies

Number Of Ingredients 7



Ricciarelli - Traditional Italian Almond Cookies image

Steps:

  • Place the blanched almonds into a nut grinder or food processor fitted with a steel blade; process to a fine powder.
  • Transfer to a mixer bowl and mix in the almond paste with an electric mixer. Add the egg white and mix at the lowest speed until thoroughly blended (the dough should be firm). Add the baking powder and the almond extract (and the orange zest if using), and mix until well blended.
  • Use a small cookie scoop to portion the dough into roughly 1-heaping tablespoonful sized balls. Dust your hands with icing sugar and then roll these balls to form little finger sized logs. Place the ricciarelli logs 1 inch apart on parchment-lined baking sheets and then flatten slightly. Let stand uncovered at room temperature at least 1 hour or overnight.
  • When you are ready to bake, pre-heat the oven to 300F degrees.
  • Place cookie sheet on the middle rack of the oven and bake until the cookies are a very light tan, 20 to 30 minutes. Take care NOT to bake until brown or crisp, as it is the softness that makes the ricciarelli so delicious!
  • Generously dust cookies with additional icing sugar while still warm, then carefully transfer to racks to finish cooling.
  • Ricciarelli cookies keep for several weeks in an airtight container.

Nutrition Facts : Calories 1352.7, Fat 93.2, SaturatedFat 8.1, Sodium 150, Carbohydrate 109.2, Fiber 16.7, Sugar 75.7, Protein 35.2

1 cup blanched almond
1 3/4 cups almond paste
1 egg white
1/2 teaspoon baking powder
1 teaspoon almond extract
2 tablespoons grated orange zest (optional)
icing sugar, for dusting

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