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Italian Ricciarelli Cookies, known for their soft and chewy texture, are crafted using almond flour and delicately infused with a touch of orange or lemon essence. Originating from Tuscany, these delightful treats, reminiscent of amaretti cookies, traditionally grace Christmas celebrations but are equally delightful for indulgence throughout the year.
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Prep Time 20 minutes
Cook Time 20 minutes
Servings: 36 cookies
Ingredients Method

Ingredients
  

  • 2 cups almond flour
  • 2 large egg whites
  • ½ tsp vanilla extract
  • ¾ tsp almond flavoring
  • ½ zest orange or lemon
  • ¾ cup powdered sugar
  • ¼ tsp baking powder
  • ⅛ tsp pinch salt

Method
 

  1. Combine the egg whites, zest, vanilla, and almond flavoring in the mixer, then blend them together. Add the sugar, flour, salt, and baking powder, and mix on low speed until a soft and cohesive dough is formed.
  2. Transfer the dough to a bowl, cover it with plastic wrap, and place it in the refrigerator for a minimum of 4 hours or a maximum of 48 hours to chill and firm up.
  3. Preheat the oven to 325°F (160°C). Prepare two cookie sheets by lining them with parchment paper.
  4. Take the chilled dough out of the refrigerator and transfer it onto a flat surface that has been lightly dusted with powdered sugar. Cut dough into ½ inch slices and roll into balls. Arrange the dough balls on the prepared cookie sheets and gently press them to flatten and shape them into ovals. Sprinkle the cookies with powdered sugar once more. Let the cookies rest at room temperature on the cookie sheets for 10 minutes before placing them in the oven to bake.
  5. After baking the cookies for 15-18 minutes, remove them from the oven and let them cool for at least 10 minutes. Once they have sufficiently cooled, carefully transfer the cookies to a cooling rack to allow them to cool completely. During this cooling process, the cookies will develop a firm outer texture while maintaining a delightful chewiness on the inside.