ALMOND RICCIARELLI COOKIES
Soft, very chewy almond cookies. Naturally gluten free and easy to make.
Provided by Lisa Lotts
Categories Dessert
Time 27m
Number Of Ingredients 7
Steps:
- Position the oven rack in the center of the oven and preheat to 350°. Line a half baking sheet with parchment paper. Note: do not use a silpat as the cookies will have a tendency to stick to the silicone mat.
- Use the large holes on a box grater to grate the almond paste. Transfer to the work bowl of your food processor and add the granulated sugar. Process the the almond paste and sugar together for about 1 full minute or until smooth and evenly combined.
- Add the egg white, salt and almond extract and process until blended and smooth. Transfer the almond paste mixture to a medium bowl using a rubber spatula to scrape all the batter from the container. Add the almond flour and use the rubber spatula to mix it well into the almond paste mixture.
- Sift the powdered sugar into a small bowl. Use a mini cookie scoop (holding 2-3 teaspoons) and scoop rounds of the dough into the powdered sugar. Gently toss the almond cookie to coat with sugar and transfer to the parchment lined baking sheet.
- Continue scooping and coating the dough and transfer to the baking sheet, spacing the cookies about 2 to 3" apart.
- Bake for 11-13 minutes, rotating the pan 180° about halfway through cooking. The almond cookies should just barely be starting to take on a little color.
- Rest the cookies on the sheet pan for 5 minutes to set, then transfer to a wire rack to cool completely. Store in an airtight container.
Nutrition Facts : Calories 99 kcal, Carbohydrate 16 g, Protein 2 g, Fat 4 g, SaturatedFat 1 g, Sodium 33 mg, Fiber 1 g, Sugar 14 g, ServingSize 1 serving
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
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.
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