Italian Almond Biscuits Recipes
ITALIAN ALMOND COOKIES (RICCIARELLI) - GLUTEN FREE!
Recipe video above. These lovely little Italian cookies have a beautiful chewy texture and bursting with almond flavour. And because they're gluten free and dairy free, everyone can enjoy them!The almond sliver coating is something I copied from an Italian bakery in Sydney. It gives the cookie a great textural finish and makes it less fragile. Without it, you need to handle the cookie with care, and to me it feels less like a cookie because the crust is quite soft.These cookies are traditionally studded with dried cherries but other similar dried fruit will work in a pinch eg cranberries, or even raisins.
Provided by Nagi
Categories Cookies
Number Of Ingredients 10
Steps:
- Preheat oven to 190°C/375°F (170°C fan). Line 2 trays with baking/parchment paper.
- Combine Dry Ingredients: Place the almond meal, sugar, zest, almond extract and salt in a bowl. Whisk together until zest and almond extract is evenly distributed. Add the cherries and set aside
- Beat eggs whites: Using an electric mixer or a whisk, beat the egg whites and honey to soft peaks (Note 5). About 2 minutes on Speed 8 of a handheld beater, or 1 1/2 minutes on Speed 6 of a stand mixer.
- Fold the beaten egg whites gently into the almond mixture. You will seemingly knock most of the air out of the meringue, that's ok! (You actually haven't :) ).
Nutrition Facts : Calories 127 kcal, Carbohydrate 11 g, Protein 4 g, Fat 8 g, SaturatedFat 1 g, TransFat 1 g, Sodium 20 mg, Fiber 2 g, Sugar 8 g, ServingSize 1 serving
CHEWY ITALIAN ALMOND BISCUITS
Hot baked biscuits in less than 30 minutes? Yes please! Here's a simple recipe for Italian almond biscuits. They are chewy, delicately sweet and packed with the rich flavour of roasted almond.
Provided by Wandercooks
Categories Snack
Time 25m
Number Of Ingredients 6
Steps:
- Preheat oven to 180˚C (350˚F) and line your baking tray with baking paper.
- Place your almond flour, lightly whisked egg whites, caster sugar and vanilla essence and almond essence in a bowl and mix well with a fork.
- Sprinkle your icing sugar on a chopping board or plate.
- Spoon a small scoop of mixture onto the board and coat generously with icing sugar while gently rolling into a ball.
- Bake for around 15 minutes, until the outsides are nicely crispy yet the cookies are still soft inside.
Nutrition Facts : Calories 165 kcal, Carbohydrate 19 g, Protein 4 g, Fat 9 g, SaturatedFat 1 g, Sodium 9 mg, Fiber 2 g, Sugar 16 g, ServingSize 1 serving
ITALIAN ALMOND COOKIES II
This cookie is very chewy on the inside and crisp on the outside, BUT the entire outside is coated in sliced almonds for a fantastic look and is absolutely delicious. It is well worth the effort.
Provided by MYRAMANI
Categories World Cuisine Recipes European Italian
Time 35m
Yield 72
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
- In a large bowl, use your hands to mix together the almond paste, flour, egg whites, white sugar and confectioners' sugar until well blended. The mixture will be very sticky. Place the sliced almonds into a small bowl. Scoop out rounded teaspoonfuls of the dough and drop them into the almonds. Roll until completely coated. Place 2 inches apart onto the prepared cookie sheets.
- Bake for 15 to 20 minutes in the preheated oven, until golden brown. Cool on cookie sheets for a few minutes before removing to a wire rack to cool completely.
Nutrition Facts : Calories 115.6 calories, Carbohydrate 16.8 g, Fat 4.9 g, Fiber 1 g, Protein 2.3 g, SaturatedFat 0.4 g, Sodium 7.4 mg, Sugar 9 g
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