Ricciarelli
Ricciarelli is a delicious Italian almond cookie that originates from the city of Siena in the Tuscany region. They are made from a blend of finely ground almonds, sugar, and egg whites. The dough is flavored with citrus zest, and a touch of almond extract. Naturally gluten free, in the end you get a soft and chewy cookie with a slightly crispy exterior and a nutty, sweet flavour.
Ingredients
- 2 egg whites
- 1 orange or lemon zested
- 1 tsp almond extract
- 200 g almond flour
- 200 g icing sugar plus more for dusting
Instructions
- Preheat oven to 320°F (160°C).
- In a large bowl whisk the egg whites, orange/lemon zest and almond extract until foamy.
- Sift in the almond flour and icing sugar.
- Mix until well combined. Wrap the dough in plastic wrap and let it chill in the fridge for at least 4 hours.
- Dust your work surface with icing sugar. Roll the dough into a log with about 1¼ inch diameter.
- Slice the dough into 1 inch thick rounds. Shape each round into a diamond shape and place them on a parchment lined baking sheet, about 1 inch apart.
- Brush the tops with water and then dust with icing sugar. Bake for about 15-18 minutes, until the edges just begin to colour. Remove and let cool completely.