Ricciarelli Traditional 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

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

TUSCAN ALMOND COOKIES (RICCIARELLI)



Tuscan Almond Cookies (Ricciarelli) image

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

1 1/4 cups slivered almonds
1 teaspoon finely grated lemon zest
1/2 cup powdered sugar, divided, plus more for dusting
1 large egg white
Pinch of kosher salt
1/4 teaspoon vanilla extract

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



Ricciarelli image

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

Categories     Desserts     Cookies

Time 13h47m

Yield 20

Number Of Ingredients 6

2 ¼ cups white sugar
2 cups blanched almonds
½ cup egg whites
1 drop vanilla extract
¼ cup confectioners' sugar, or as needed
2 tablespoons all-purpose flour

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

RICCIARELLI



Ricciarelli image

AKA Sienese Almond Cookies, one of many sweet things simply called 'marzipan'. They are quite similar to the soft amaretti. Bought some for the festive season and it was strongly hinted that I should recreate them if possible. A little bit of googling turned up this recipe from thetravelerslunchbox.com, having borrowed it from Tessa Kiros.

Provided by Cat R.

Categories     Dessert

Time 3h50m

Yield 20 cookies

Number Of Ingredients 7

3 cups ground almonds
1 1/3 cups caster sugar
1 1/4 cups icing sugar
1 teaspoon baking powder
1 oranges, zest of or 1 lemon, zest of
2 egg whites
2 teaspoons almond extract

Steps:

  • Line a baking sheet with baking or parchment paper.
  • Mix the almonds with the caster sugar,2/3 of the icing sugar, all the baking powder and the orange zest.
  • In a clean bowl, beat the egg whites to soft peaks, then stir them into the almond mixture.
  • Using a large spoon, mash the mixture to a wet, sticky mass.
  • Stir in the almond extract.
  • Form oval or torpedo shapes about 2.5 inches long, roll in the remaining powdered sugar, and flatten slightly.
  • Put them onto the parchment-lined baking sheet, allowing room to spread slightly (mine doubled in size), and sift the remaining powdered sugar over the tops.
  • Leave the cookies at room temperature for about 2-3 hours to dry a little before baking.
  • Preheat the oven to 275F/140°C
  • Bake the cookies for about 30 minutes, or until they are lightly golden and a little firm on the outside (the insides should still be soft). Turn the baking tray halfway through cooking if your oven demands this type of attention (mine is rather unreliable, so I got half of them over cooked so the insides weren't soft).
  • Cool completely and store in an airtight container.

Nutrition Facts : Calories 166.2, Fat 7.2, SaturatedFat 0.6, Sodium 23.9, Carbohydrate 23.7, Fiber 1.7, Sugar 21.4, Protein 3.4

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