Description
Classic Ricciarelli Almond Cookies are traditional Italian treats with a chewy texture, rich almond flavor, and a delicate powdered sugar dusting. Perfect for holidays, gifting, or enjoying with coffee, these gluten-free cookies are easy to make and elegant to serve.
Ingredients
- 2 cups almond flour
- 1 cup powdered sugar
- 2 large egg whites
- 1 teaspoon almond extract
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/4 cup sliced almonds (for topping)
- Powdered sugar (for dusting)
Instructions
- Preheat Oven: Preheat your oven to 325°F (160°C) and line a baking sheet with parchment paper.
- Mix Dry Ingredients: Combine almond flour, powdered sugar, and salt in a bowl. Mix well to eliminate lumps.
- Whip Egg Whites: Beat egg whites until soft peaks form. Gradually add almond and vanilla extracts, continuing to beat until stiff peaks form.
- Combine Mixtures: Gently fold the dry mixture into the whipped egg whites until just combined. Be careful not to deflate the egg whites.
- Shape Cookies: Form 1-inch dough balls, place on the prepared baking sheet, flatten slightly, and top with sliced almonds.
- Bake: Bake for 15-20 minutes, until edges are golden and tops slightly cracked.
- Cool and Dust: Cool cookies on the baking sheet before transferring to a wire rack. Dust with powdered sugar once completely cooled.
- Serve: Enjoy with tea, coffee, or dessert wine.
Notes
- Add citrus zest for a refreshing twist.
- Use aquafaba as an egg white substitute for a vegan option.
- Ensure egg whites are whipped to stiff peaks to avoid excessive spreading.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Desserts
- Method: Baking
- Cuisine: Italian
