One Reply to “Ricciarelli- A traditional Italian Almond cookie from Siena, in Tuscany. Italian Christmas cookie goodness!”

  1. Recipe below:

    Ricciarelli: Sienese Almond Cookies

    * 2 Large Egg Whites Room Temperature
    * ¼ TSP Lemon Juice
    * 2¼ Cups Almond Flour
    * 1¾ Cups Confectioner’s Sugar
    * 1 Pinch Salt
    * ¼ TSP Baking Powder
    * 1 TSP Orange Zest
    * 1 TBSP Almond Extract
    * ½ TSP Vanilla Extract
    * ⅔ Cup Confectioner’s Sugar To dust cookies

    ### Instructions

    * Prep ingredients by zesting orange. In a large bowl, mix together almond flour, confectioner’s sugar, salt, and baking powder. Set aside.
    * In a large bowl, whip the egg whites and lemon juice together with a hand mixer and whisk attachment. Alternatively, whisk together in a stand mixer until stiff peaks form.
    * Using a fine mesh sieve, sift in the dry ingredients into the egg whites in 2 to 3 increments. Work as quickly as possible to allow as much air as possible to remain in the meringue. A sticky dough will form.
    * Fold in the orange zest, almond and vanilla extract until well incorporated.
    * Line 2 baking sheets with parchment paper or silicone baking mats. Using a cookie scoop, make 1″ diameter balls of dough. Roll into a smooth ball and coat well with confectioner’s sugar.
    * Shape each ball into an oval, slightly flattening. Arrange on cookie sheet at least one inch apart.
    * Allow cookies to rest on the counter for 2 hours at room temperature. The tops will dry out, forming a light shell on the cookie. While cookies rest, preheat oven to 300°F.
    * Bake for 20 minutes and remove from oven. Move to a cooling rack to allow to cool completely. Store in an airtight container.

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