Italian Almond Cookies Recipes

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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

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

ITALIAN ALMOND COOKIES



Italian Almond Cookies image

These delectable almond cookies are made with just a few ingredients. Though they're typically Sicilian, similar versions are found all over Italy. A bit like macaroons, they are crisp on the outside, with a perfumed chewy interior. They may be baked plain, decorated with candied fruit or whole almonds, or made into thumbprint cookies, filled with a spoonful of good jam. Ideal to bake in advance, these cookies keep well for several days, ready to serve at a moment's notice.

Provided by David Tanis

Categories     cookies and bars, dessert

Time 1h45m

Yield 24 cookies

Number Of Ingredients 6

2 cups/290 grams blanched almonds
2/3 cup/130 grams granulated sugar
2 egg whites
1/2 teaspoon almond extract
Confectioners' sugar, for dusting
Amarena cherries or whole unblanched almonds, for garnish (optional)

Steps:

  • Put half the almonds and half the sugar in the bowl of a food processor. Process to obtain a coarse meal. Repeat with remaining almonds and sugar.
  • Put egg whites and almond extract in a medium bowl. Using a wire whisk, beat whites until soft peaks form. Add the almond-sugar mixture to the whites and use a rubber spatula to incorporate the egg whites until you obtain a doughlike consistency.
  • Use a spoon or small ice cream scoop to make 24 little blobs weighing about 1/2 ounce/20 grams. Roll each between 2 palms to make smooth spheres, then flatten them slightly. Roll them in a bowl of confectioners' sugar to coat well and place 1 inch apart on a parchment-lined baking sheet.
  • Use the end of a wooden spoon to make little round dents in each cookie. Fill dents with whole, unblanched almonds or Amarena cherries, if desired. Alternatively, leave cookies plain with smooth tops. Leave the tray of unbaked cookies at room temperature, uncovered, for 1 hour.
  • Heat oven to 350 degrees. Bake until lightly browned, 30 to 35 minutes. Cool on a wire rack. Store in an airtight container for up to 1 week.

ITALIAN ALMOND COOKIES



Italian Almond Cookies image

Provided by Tracey Seaman

Categories     Cookies     Food Processor     Mixer     Fruit     Nut     Dessert     Bake     Christmas     Cherry     Almond     Winter     Party     Kidney Friendly     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher

Yield Makes about 3 dozen cookies

Number Of Ingredients 7

2 1/4 cups blanched whole almonds (about 12 ounces), plus 15 for garnishing
2/3 cup sugar
2 large egg whites, at room temperature
1/4 teaspoon salt
1/2 teaspoon pure almond extract
1/4 teaspoon pure vanilla extract
15 glacéed cherries

Steps:

  • Arrange racks in upper and lower thirds of oven and preheat to 350°F. Lightly oil 2 large baking sheets, then line with parchment paper.
  • In food processor, combine 2 1/4 cups almonds and 1/3 cup sugar. Process until finely ground, scraping down sides once or twice. Set aside.
  • In electric mixer fitted with whisk attachment, beat egg whites and salt at high speed until soft peaks form. Reduce speed to medium and gradually sprinkle in remaining 1/3 cup sugar. Return speed to high and beat mixture until stiff, shiny peaks form. Gently fold in ground almond mixture and almond and vanilla extracts.
  • Roll mixture into 1-inch balls, place 2 inches apart on baking sheets, and flatten slightly. Top each with glacéed cherry or almond. Bake until cookies are golden, switching positions of pans halfway through, about 25 minutes. Cool on sheets 5 minutes, then transfer to racks to cool completely.
  • Cookies keep, wrapped, several days, or frozen, several weeks. Recrisp in warm oven.

ITALIAN ALMOND COOKIES II



Italian Almond Cookies II image

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

2 pounds almond paste
1 cup all-purpose flour
8 egg whites
2 cups white sugar
2 cups confectioners' sugar
2 cups sliced almonds

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

RICCIARELLI - TRADITIONAL ITALIAN ALMOND COOKIES



Ricciarelli - Traditional Italian Almond Cookies image

Ricciarelli are wonderful intense flavor almond cookies that originated in the town of Siena, Italy. Very popular year 'round, but especially at Christmas time! I like to add a spoonful of rum or orange zest to the dough, for variation. You can also use lemon, brandy or Amaretto. Dip the baked ricciarelli in melted chocolate, if desired. I hope you enjoy them as much as we do!

Provided by BecR2400

Categories     Dessert

Time 1h50m

Yield 2 dozen Ricciarelli Cookies

Number Of Ingredients 7

1 cup blanched almond
1 3/4 cups almond paste
1 egg white
1/2 teaspoon baking powder
1 teaspoon almond extract
2 tablespoons grated orange zest (optional)
icing sugar, for dusting

Steps:

  • Place the blanched almonds into a nut grinder or food processor fitted with a steel blade; process to a fine powder.
  • Transfer to a mixer bowl and mix in the almond paste with an electric mixer. Add the egg white and mix at the lowest speed until thoroughly blended (the dough should be firm). Add the baking powder and the almond extract (and the orange zest if using), and mix until well blended.
  • Use a small cookie scoop to portion the dough into roughly 1-heaping tablespoonful sized balls. Dust your hands with icing sugar and then roll these balls to form little finger sized logs. Place the ricciarelli logs 1 inch apart on parchment-lined baking sheets and then flatten slightly. Let stand uncovered at room temperature at least 1 hour or overnight.
  • When you are ready to bake, pre-heat the oven to 300F degrees.
  • Place cookie sheet on the middle rack of the oven and bake until the cookies are a very light tan, 20 to 30 minutes. Take care NOT to bake until brown or crisp, as it is the softness that makes the ricciarelli so delicious!
  • Generously dust cookies with additional icing sugar while still warm, then carefully transfer to racks to finish cooling.
  • Ricciarelli cookies keep for several weeks in an airtight container.

Nutrition Facts : Calories 1352.7, Fat 93.2, SaturatedFat 8.1, Sodium 150, Carbohydrate 109.2, Fiber 16.7, Sugar 75.7, Protein 35.2

ITALIAN ALMOND CRESCENT COOKIES



Italian Almond Crescent Cookies image

Yum! Yum! Just like when I was a child when my dad took me to the Italian neighborhood to buy these delicious Sicilian cookies.

Provided by Dedee Royale

Categories     Dessert

Time 1h15m

Yield 36 cookies

Number Of Ingredients 7

1 cup unsalted butter
2/3 cup sifted powdered sugar
1 teaspoon vanilla
1 teaspoon almond extract
1 cup almonds, coarsely chopped
2 1/2 cups all-purpose flour, sifted
powdered sugar, for rolling

Steps:

  • Preheat oven to 350F.
  • Line a baking sheet with parchment paper.
  • Cream together butter and 2/3 cup powdered sugar until fluffy.
  • Beat in extracts then add chopped almonds.
  • Stir in flour and beat until well mixed.
  • Chill for 30 minutes.
  • Divide dough in 1/2 and roll each half into a log 1" thick in diameter.
  • Cut each log into 3/4" pieces and roll each piece into a cylinder 2" long.
  • Place 1-2" apart on prepared baking sheet and form into crescents with your fingers.
  • Bake 15-18 minutes or until lightly browned.
  • Let cool.
  • Fill a small bowl with sifted powdered sugar and roll cooled cookies into it coating well.

Nutrition Facts : Calories 108.9, Fat 7.2, SaturatedFat 3.4, Cholesterol 13.6, Sodium 13.9, Carbohydrate 9.7, Fiber 0.7, Sugar 2.4, Protein 1.8

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Top Asked Questions

How do you make almond cookies?
If using ground almonds then in the food processor add the ground almonds, sugar, flavouring and egg white and combine. Roll the dough into small balls (or if using 2 egg whites drop by spoonfuls) and place them about an inch apart on the prepared cookie sheet, sprinkle with a little granulated sugar if desired.
Are Italian almond cookies gluten free?
Authentic Italian almond cookies don’t use flour in the recipe so they’re naturally gluten free. In a huge bowl mix almond flour and sugar. In a separate bowl beat egg whites with a whisk just until foamy. Start adding beaten egg whites, leaving about 1 egg white for later.
How to make the best Italian cookies?
These Italian Cookies are very easy to make and they disappear quickly! In a huge bowl mix almond flour and sugar. In a separate bowl beat egg whites with a whisk just until foamy. Start adding beaten egg whites, leaving about 1 egg white for later. Mix with a spatula. Add honey and almond flavor extract.
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