Recipe: Ricciarelli Almond Cookies

Ricciarelli Almond Cookies

Ricciarelli Almond Cookies

Ricciarelli Almond Cookies

Ricciarelli Cookies are a traditional Italian cookie made with blanched and finely ground almond flour, sweetener and egg whites. If you do a quick search for Ricciarelli cookies, you will see that there are lots of variations out there. Some call for citrus zest or other flavorings in addition to almond extract. Some are drop cookies, while other recipes call for you to shape them. I’ve tried many of these recipes, and they are all delicious and gluten-free.

After many batches, I came up with my own variation that is even easier than the other ones I’ve tried, and just as delicious. The dough comes together quickly in a food processor, is rolled into logs and frozen until ready to bake. Just slice the logs evenly into cookies, and the whole batch fits on one cookie sheet.

This recipe is quick and easy, and the resulting cookies transport well. You can pack a whole batch neatly into a ziplock bag for transportation or mailing.

Ricciarelli Almond Cookies

Prep Time: 10 minutes

Cook Time: 30 minutes

Yield: 40

Ricciarelli Almond Cookies

Ingredients

Instructions

    For the Dough
  1. Pour extracts and egg whites into a measuring cup
  2. Add remaining ingredients to food processor with chopping blade and pulse until combined
  3. While processor is on, slowly pour liquids into the feeding tube and process until a dough ball forms
  4. Transfer dough to a piece of parchment paper and split dough into two balls
  5. Roll one of the balls of dough into a 1 1/4-in in diameter log on the parchment paper
  6. Wrap the log of dough in parchment
  7. Repeat with the second ball of dough
  8. Freeze the dough logs for at least 2 hours (Or wrap them in plastic wrap and freeze for up to three months)
  9. To Bake
  10. Preheat oven to 300F
  11. Unwrap a log of dough and slice into 5/8" pieces while still frozen
  12. Repeat with second log
  13. Place cookies on a parchment lined baking sheet, about 1" apart (They won't spread while baking, so they can be crowded together onto one sheet)
  14. Bake for 20 minutes, rotating the baking sheet half way through
  15. Remove sheet from oven and turn all the cookies over. They should be slightly browned on the bottom
  16. Bake for another 10 minutes
  17. Cookies are done baking when both sides are slightly browned
  18. Cool on baking sheet and store in a sealed container at room temperature for 3 days, or 3 months in the freezer
http://greenbabyguide.com/2015/03/25/recipe-ricciarelli-almond-cookies/

Comments

  1. Give these a try; they are delicious!

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