Description
These Italian Almond Cookies, known as Ricciarelli, are delicate, chewy, and naturally gluten-free treats perfect for almond lovers. With a subtle lemon zest and hints of almond extract, these cookies feature dried cherries for a touch of sweetness and a delightful texture contrasted by a coating of toasted flaked almonds. Ideal for festive occasions or as a sophisticated snack, these cookies balance nutty flavors with a soft, chewy bite.
Ingredients
Scale
Dry Ingredients
- 2 cups almond meal or blanched ground almonds
- 1/2 cup caster (superfine) sugar
- 2 tsp lemon zest (from 1 lemon)
- 3 drops natural almond extract
- 1/8 tsp salt
- 1/2 cup dried cherries, chopped
Wet Ingredients
- 2 egg whites, at room temperature (from 2 large eggs)
- 2 tsp honey
- 1 extra egg white (for coating)
For Coating
- 1 1/2 cups flaked almonds
Instructions
- Preheat Oven: Preheat your oven to 190°C/375°F (170°C fan). Line two baking trays with baking or parchment paper to prepare for baking the cookies.
- Combine Dry Ingredients: In a medium bowl, whisk together the almond meal, superfine sugar, lemon zest, almond extract, and salt until the zest and extract are evenly dispersed. Stir in the chopped dried cherries and set this mixture aside.
- Beat Egg Whites: Using an electric mixer or a hand whisk, beat the two egg whites together with honey to soft peaks. This takes about 2 minutes on speed 8 using a handheld mixer or 1 1/2 minutes on speed 6 with a stand mixer. The mixture should be fluffy but still soft.
- Fold Egg Whites into Almond Mixture: Gently fold the beaten egg whites into the almond and sugar mixture with a spatula. Even though it may seem like you’re deflating the meringue, the batter will remain light and airy.
- Shape the Cookies: Take spoonfuls of the dough and shape into rounded oval or rectangular biscuits. Brush each cookie lightly with the extra egg white, then press them gently into flaked almonds to coat all sides.
- Bake the Cookies: Arrange the prepared cookies on the lined trays, leaving adequate space between each. Bake in the preheated oven for 15 minutes or until the cookies are puffed and golden, but still soft in the center.
- Cool and Serve: Remove the cookies from the oven and let them cool completely on the tray before transferring to a wire rack. The cookies will firm up slightly as they cool, providing a chewy texture with a crisp almond exterior.
Notes
- Note 1: Almond meal or blanched ground almonds are fine almond powders without the skin, essential for the cookie’s delicate texture.
- Note 2: Caster sugar dissolves quickly, helping to create a smooth batter.
- Note 3: Dried cherries add a subtle fruity sweetness and chewy texture; feel free to substitute with dried cranberries if preferred.
- Note 4: Use egg whites at room temperature for better volume when beating.
- Note 5: Soft peaks mean the egg whites should hold a peak that gently bends over at the tip when the whisk is lifted.
