How to Make a Classic Italian Ricciarelli (Chewy Almond Cookies)
Ricciarelli are a traditional Italian almond cookie hailing from the region of Tuscany. These chewy, almond-flavored delights have become a popular treat during the Christmas season, but their sweet, nutty flavor makes them perfect for any occasion. Soft on the inside and slightly crisp on the outside, Ricciarelli offer a delightful combination of textures that makes them irresistible. Here’s how to make a classic Italian Ricciarelli at home.
Ingredients
- 1 1/2 cups (150g) Almond flour
- 1 cup (125g) Powdered sugar
- 2 large Egg whites
- 1 teaspoon Almond extract
- 1/4 teaspoon Vanilla extract
- 1/4 teaspoon Lemon zest (optional)
- 1/2 cup (60g) Whole almonds (for decoration)
- Powdered sugar for dusting
Instructions
Step 1: Preheat the Oven
Start by preheating your oven to 300°F (150°C). Ricciarelli are delicate cookies, so a low and slow bake is essential for getting that perfect chewy texture while maintaining a lightly crisp exterior.
Line a baking sheet with parchment paper to prevent the cookies from sticking and to ensure even baking.
Step 2: Mix the Dry Ingredients
In a large bowl, combine the almond flour and powdered sugar. Stir well to ensure the two ingredients are thoroughly mixed. Ricciarelli rely heavily on the quality of almond flour, so be sure to use a fine, high-quality almond flour for the best results.
Step 3: Whisk the Egg Whites
In a separate clean bowl, whisk the egg whites until they form soft peaks. This means that when you lift the whisk, the egg whites should form gentle peaks that curl over at the tip. Be careful not to over-whisk, as this can cause the egg whites to become too stiff and difficult to fold into the dry ingredients.
Step 4: Combine the Ingredients
Add the whisked egg whites into the almond flour and sugar mixture. Gently fold the egg whites into the dry ingredients using a spatula or a large spoon. Add the almond extract, vanilla extract, and lemon zest if using. The dough will be slightly sticky but should hold its shape when pressed together.
Step 5: Shape the Cookies
Once your dough is well mixed, it’s time to shape the Ricciarelli. Wet your hands lightly with water or dust them with a little powdered sugar to prevent the dough from sticking. Take small portions of the dough (about a tablespoon each) and roll them into oval or diamond shapes. Place the shaped cookies onto the prepared baking sheet, leaving space between them.
For a more authentic look, you can lightly flatten the cookies with the back of a spoon or your fingers.
Step 6: Decorate with Whole Almonds
Gently press a whole almond into the center of each cookie. This is not only decorative but adds a lovely contrast to the soft texture of the cookie. If you prefer, you can omit this step or replace it with slivered almonds for a different aesthetic.
Step 7: Bake the Cookies
Place the baking sheet in the preheated oven and bake the Ricciarelli for about 20-25 minutes. The cookies should be lightly golden around the edges and firm to the touch, yet still soft and chewy inside.
Step 8: Cool and Dust with Powdered Sugar
Once the Ricciarelli are baked to perfection, remove them from the oven and allow them to cool on the baking sheet for a few minutes. Then, transfer them to a wire rack to cool completely.
Once cooled, lightly dust the cookies with powdered sugar. This gives them that signature snow-like appearance and adds a touch of sweetness.
Tips for Perfect Ricciarelli
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Almond Flour Quality: The quality of the almond flour is crucial for this recipe. Use finely ground almond flour to ensure a smooth dough and avoid graininess in the final cookies.
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Egg Whites: Be sure the egg whites are properly whipped to soft peaks. If you whip them too much, they will become too stiff, making it difficult to fold them into the almond mixture.
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Resting the Dough: Although the dough for Ricciarelli is fairly easy to handle, letting it rest for about 30 minutes in the refrigerator can make it easier to shape the cookies, especially if it’s too sticky.
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Texture Variation: Ricciarelli are meant to be chewy inside, but if you prefer a crispier texture, you can bake them for a few extra minutes. Keep a close eye on them as they can go from golden to overdone very quickly.
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Storage: These cookies can be stored in an airtight container for up to a week. They also freeze well, so you can make a large batch and enjoy them later. If freezing, place the cookies on a baking sheet to freeze individually before transferring them to a sealed bag or container.
Why Ricciarelli Are Special
Ricciarelli cookies have a long history in Italy, particularly in Siena, where they were first made in the 14th century. The combination of almonds, egg whites, and sugar is a hallmark of Tuscan pastry-making, creating cookies that are both simple and rich in flavor. The use of almond flour rather than regular flour makes them gluten-free, so they’re a great choice for anyone with gluten sensitivities or those following a gluten-free diet.
These cookies are perfect for holiday gatherings, gift-giving, or simply enjoying with a cup of coffee or tea. Their delicate texture and sweet almond flavor make them a true classic in Italian baking.
Conclusion
Making Ricciarelli at home is an easy yet rewarding experience. With just a few ingredients and a bit of patience, you can create these delightful chewy almond cookies that bring a taste of Tuscany into your kitchen. Whether you’re celebrating a special occasion or simply indulging in a sweet treat, Ricciarelli will always be a crowd-pleaser. Enjoy!