RICCIARELLI (SIENESE CHRISTMAS COOKIES)
These are delightfully moist little almond cookies which come from a centuries old Italian recipe. There are many alternatives you can do to the base recipe. The photo shows plain Ricciarelli laced with Rum and Ricciarelli with orange and lemon, dipped in dark chocolate. I've made boxes of these cookies for people and they always seem to come back for more!
Provided by JustEmma
Categories Dessert
Time 20m
Yield 12-16 Cookies
Number Of Ingredients 10
Steps:
- Sieve together the Icing Sugar, Flour and Baking Power into a bowel, then mix in the Ground Almonds.
- In a separate bowl, add a couple of drops of almond extract to the egg whites and then whisk until stiff peaks form.
- Stir the stiffened egg whites into the dry mixture until a sticky 'dough' is formed.
- If you are trying the options, at this point add either a tablespoon of mixed orange/lemon peel OR the zest of half a lemon/orange OR a tablespoon of Rum, Brandy or Amaretto.
- Sprinkle a board with sifted Icing Sugar and take a desertspoon full of the dough, roll in the Icing Sugar and form into a ball. Flatten the ball a little with the back of a fork. Continue until all your dough is gone (the amount above should make 12-16 cookies).
- Line a baking sheet with greaseproof paper and place your dough balls on, taking care to leave space for 'spread' during cooking.
- Pop into an oven that's been preheated to Gas Mark 6 (200C, 390F) until golden brown. This should take approximately 10-12 minutes.
- Remove from oven and leave to cool completely. If you are intending to dip the cookies in chocolate, at this stage you should melt very good quality dark chocolate (70%+ cocoa solids) in a bowl over a pan of simmering water and dip the cooled cookies inches Return them to the tray and cool off in the fridge or a cool place until chocolate is set.
- Ricciarelli keep for a few weeks in an airtight container.
Nutrition Facts : Calories 308.2, Fat 21.9, SaturatedFat 9.7, Sodium 31.6, Carbohydrate 32.1, Fiber 6.5, Sugar 20.5, Protein 7.3
RICCIARELLI - TRADITIONAL ITALIAN ALMOND COOKIES
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
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
RICCIARELLI (SIENESE ALMOND COOKIE) RECIPE - (4.4/5)
Provided by paperplategourmet
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees. Mix all dry ingredients together. Beat egg whites until stiff and then beat almond extract into them. Mix egg whites into dry ingredients (doing this by hand works best). The dough should have the consistency of a firm cookie dough and hold its shape in a ball. It will be slightly tacky once fully mixed but not wet. For balls of dough (roughly 1 tablespoon). Roll them in icing sugar. Flatten and pinch and push the dough into a diamond shape. You can also leave them as balls and bake, skipping this step but the end product won't be nearly as pretty. Bake on a lined cookie sheet for 10-12 minutes, until bottoms are lightly browned and tops show the faintest signs of turning gold. Cool completely on sheets. They freeze extremely well once completely cooled. To unfreeze leave at room temperature, uncovered. Options: Add candiend orange peel or candied ginger to the dough. Dip the finished cookies in chocolate. Use hazelnuts instead. Or, roll them in crushed pine nuts. I find the cookies wonderful as is and would not recommend varying, but isn't it nice to know you can?
TUSCAN ALMOND COOKIES (RICCIARELLI)
These traditional almond cookies hail from Tuscany; their texture is chewy, similar to macaroons.
Provided by Skye Gyngell
Categories Bon Appétit Bake Cookies Almond Lemon Dessert Wheat/Gluten-Free Kidney Friendly Vegetarian Pescatarian Dairy Free Peanut Free Soy Free Kosher
Yield Makes about 12
Number Of Ingredients 6
Steps:
- Preheat oven to 350°F. Toast almonds on a rimmed baking sheet, tossing once, until golden, 5-8 minutes; let cool.
- Pulse almonds, lemon zest, and 1/4 cup powdered sugar in a food processor until finely ground. Whisk egg white and salt in a large bowl to medium peaks. Whisking constantly, gradually add 1/4 cup powdered sugar; whisk until egg white is very stiff but not dry. Fold in almond mixture and vanilla. Drop heaping tablespoonfuls of batter onto a parchment-lined baking sheet; using wet hands, flatten tops and press sides to make rounded diamond shapes. Chill 30 minutes.
- Bake ricciarelli until edges are lightly golden and firm and centers are still a little soft, 10-12 minutes; let cool on baking sheet. Dust with powdered sugar.
RICCIARELLI
Try these traditional Italian cookies from Siena for a deliciously different Christmas treat. They're often given as gifts, but you'll definitely want to keep some of these almond treats for yourself before you give the whole lot away!
Provided by lacucinadinadia
Time 13h47m
Yield 20
Number Of Ingredients 6
Steps:
- Combine white sugar and almonds in the bowl of a food processor; pulse into a fine powder. Pour into a bowl.
- Combine 1/4 cup egg whites and vanilla extract in a bowl; add to almond-sugar mixture, mixing as little as possible. Wrap dough in plastic wrap and refrigerate for 12 hours.
- Line a baking sheet with parchment paper.
- Remove dough from fridge. Sift 2 tablespoons confectioners' sugar and flour onto a clean work surface. Place dough in the center and add remaining 1/4 cup egg whites. Knead egg whites into dough until soft and smooth, adding additional confectioners' sugar and flour as needed.
- Roll portions of dough into 1-inch-thick logs. Take walnut-sized dough pieces from each log and shape into diamonds with slightly wet hands. Place cookies on the prepared baking sheet and generously dust with confectioner's sugar. Let rest at room temperature for 1 to 2 hours.
- Preheat oven to 350 degrees F (175 degrees C).
- Bake cookies in the preheated oven until lightly golden, 7 to 8 minutes. Cool on the baking sheet before serving.
Nutrition Facts : Calories 183.3 calories, Carbohydrate 27.6 g, Fat 7.3 g, Fiber 1.5 g, Protein 3.9 g, SaturatedFat 0.6 g, Sodium 14.2 mg, Sugar 24.8 g
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