WebRicciarelli or Italian Almond Cookies is a simple 30-minute gluten-free cookie recipe. They are chewy, soft, lemony, and great with tea or coffee. This cooki
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Ricciarelli which are pronounced ric-cia-rel-li, are Italian almond cookies with a soft and chewy bite. These Italian paste-like cookies are lemon scented and also wonderfully perfumed with the seeds of a vanilla bean. They also pack an intense almond taste that we so love in our almond flavoured desserts.
In ricciarelli, the ratio of almond flour to egg whites is much higher than in macarons, so you get a dense, chewy almond cookie rather than a light, airy one. Because there’s so much almond flour to fold in, it’s impossible to keep much of that fluffy meringue texture.
The night before you want to bake the ricciarelli, whip the egg whites with a drop of lemon juice until they form stiff peaks. Gently fold in the icing sugar and ground almond flour; then add the bitter almond extract, orange zest and vanilla seeds
To make Ricciarelli you'll need ground almonds, 2 large egg whites, white sugar, almond extract (an essential ingredient for an authentic taste), orange extract, orange zest and powdered sugar. See the photo below that shows you all the ingredients you need.