Description
Ricciarelli are traditional Italian almond cookies from Siena, Tuscany, featuring a soft, chewy center and a crisp, delicate crust. Made with almond flour, powdered sugar, and egg whites, they are naturally gluten-free and perfect for holidays or everyday indulgence. A dusting of powdered sugar gives them their signature snowy look. Try these authentic Tuscan cookies for a delicious taste of Italy!
Ingredients
- 2 cups almond flour
- 1 ½ cups powdered sugar (plus extra for dusting)
- 2 large egg whites
- ½ teaspoon almond extract
- ½ teaspoon vanilla extract
- ¼ teaspoon salt
- ¼ cup sliced almonds (for topping)
Instructions
- Preheat Oven: Preheat your oven to 325°F (160°C) and line a baking sheet with parchment paper.
- Mix Dry Ingredients: In a bowl, whisk together almond flour, powdered sugar, and salt.
- Whip Egg Whites: In a separate bowl, beat the egg whites until soft peaks form. Gradually add almond and vanilla extracts while continuing to beat until stiff peaks form.
- Combine Mixtures: Gently fold the almond flour mixture into the whipped egg whites until just combined. The dough should be thick and slightly sticky.
- Shape Cookies: Using your hands, form small balls (about 1 inch in diameter) and place them on the prepared baking sheet. Flatten slightly and press a sliced almond on top.
- Bake: Bake for 15-20 minutes, or until the edges are lightly golden.
- Cool & Dust: Let cookies cool on the baking sheet for a few minutes before transferring to a wire rack. Dust with powdered sugar before serving.
- Serve & Enjoy: Pair with coffee or tea for the perfect treat!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert, Cookies
- Method: Baking
- Cuisine: Italian
