There’s something enchantingly satisfying about a well-made Ricciarelli almond cookie. These traditional Italian treats, with their unique citrusy aroma, chewy interior, and the delicate crispiness of a sugared exterior, bring a touch of Tuscan magic into your home. Imagine gathering family around a rustic wooden tray adorned with these beautiful cookies, an espresso cup steaming beside it—the perfect accompaniment to moments of sharing and laughter. Let’s dive together into creating these delightful Ricciarelli cookies—another cherished recipe that Zynahz is thrilled to bring to your kitchen, fostering warmth and memories one cookie at a time.
Recipe Summary
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 50 minutes
- Servings: 24 cookies
- Skill Level: Intermediate
Ingredients
- 1 ¾ cups almond flour
- 1 cup granulated sugar
- 2 large egg whites
- 1 teaspoon almond extract
- ½ teaspoon vanilla extract
- Zest of 1 orange
- 1 teaspoon baking powder
- ½ cup powdered sugar (for dusting)
Instructions
- Preheat your oven to 325°F (165°C) and line two baking sheets with parchment paper.
- In a large bowl, combine the almond flour, granulated sugar, and baking powder. Mix until well incorporated.
- In a separate, clean bowl, beat the egg whites using an electric mixer until they form stiff peaks.
- Gently fold the beaten egg whites into the dry ingredients, then add the almond and vanilla extracts along with the orange zest. Mix until a soft, sticky dough forms.
- With lightly dampened hands, scoop out teaspoon-sized portions of dough and form them into small ovals. Place the dough ovals onto the prepared baking sheets, spacing them about 2 inches apart.
- Generously dust the cookies with powdered sugar, ensuring they are evenly coated.
- Bake in the preheated oven for 15-20 minutes, or until the cookies have risen slightly and the edges are golden. The cookies should remain soft and chewy inside.
- Allow the cookies to cool completely on the baking sheets before transferring them to a serving tray.
Helpful Tips
- Ensure the egg whites are beaten to stiff peaks to give the cookies their characteristic chewy texture.
- If you don’t have almond flour, you can make your own by finely grinding blanched almonds in a food processor.
- For a hint of variation, try adding a touch of lemon zest or using almond meal instead of almond flour for a slightly coarser texture.
Storage Instructions
Store these Ricciarelli cookies in an airtight container at room temperature for up to one week. You can also freeze them for up to three months. Allow the cookies to come to room temperature before serving.
Pairings
These cookies are absolutely delightful with a steaming cup of espresso or a sweet dessert wine like Vin Santo. For a non-alcoholic option, a fragrant Earl Grey tea complements the citrus notes beautifully.
At Zynahz, we believe that every recipe is an opportunity to create, connect, and celebrate the joy of cooking. We encourage you to try these Ricciarelli cookies and relish the moments they bring. We’d love to hear about your culinary adventures—share your results, your tweaks, and even your mishaps with us! Don’t forget to pass this recipe along to friends and family, and inspire them with the magic of these Italian delights. Dive deeper into our collection for more recipes, follow us on social media, and sign up for our newsletter to never miss a taste of what Zynahz has to offer. Happy baking!
