Italian Almond Cookies Ricciarelli Gluten Free Recipes

ITALIAN ALMOND COOKIES (RICCIARELLI) - GLUTEN FREE!

Italian Almond Cookies (Ricciarelli) - gluten free! image

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

Ingredients

2 cups almond meal or blanched ground almonds ((Note 1))
1/2 cup caster / superfine sugar ((Note 2))
2 tsp lemon zest ((1 lemon))
3 drops natural almond extract
1/8 tsp salt
1/2 cup dried cherries (, chopped (Note 3))
2 egg whites (, at room temperature (from 2 large eggs, Note 4))
2 tsp honey
1 Extra egg white
1 1/2 cups flaked almonds

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

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