How To Make Ricciarelli
Ricciarelli is a traditional Italian almond cookie, characterized by its soft and chewy texture and distinct almond flavor.
Serves:
Ingredients
- 2 cups almond flour
- 1 cup powdered sugar
- 2 egg whites
- 1 teaspoon almond extract
- Zest of 1 lemon
- Pinch of salt
- Additional powdered sugar for dusting
Instructions
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In a large mixing bowl, combine almond flour, powdered sugar, and salt.
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In a separate bowl, whisk the egg whites until frothy.
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Gradually add the frothy egg whites to the almond flour mixture, stirring until a sticky dough forms.
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Mix in almond extract and lemon zest until well combined.
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Cover the dough with plastic wrap and let it rest in the refrigerator for 1 hour.
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Preheat the oven to 325°F (160°C) and line a baking sheet with parchment paper.
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Using slightly wet hands, shape the dough into small oval-shaped cookies, about 1 inch thick.
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Place the cookies on the prepared baking sheet, leaving some space in between.
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Bake for 15 minutes or until the edges of the cookies start to turn golden brown.
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Remove from the oven and let the cookies cool completely on a wire rack.
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Once cooled, dust the cookies generously with powdered sugar.
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Serve the Ricciarelli cookies and enjoy!
Nutrition
- Calories : 180kcal
- Total Fat : 12g
- Saturated Fat : 1g
- Cholesterol : 0mg
- Sodium : 50mg
- Total Carbohydrates : 14g
- Dietary Fiber : 3g
- Sugar : 9g
- Protein : 6g
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