## Tuscan Almond Cookies (Ricciarelli): A Sweet Treat with a Rich History and Unique Flavor
Immerse yourself in the captivating world of Tuscan cuisine with our enticing recipe for Ricciarelli, traditional almond cookies that have captivated taste buds for centuries. These bite-sized delights, originating from the heart of Tuscany, Italy, are a harmonious blend of sweet, nutty, and delicate flavors. Their unique texture, a delightful balance between crisp and chewy, is a testament to the skill and artistry of Italian confectioners.
Our comprehensive guide takes you step-by-step through the process of crafting these delectable cookies, ensuring that every bite is a moment of pure indulgence. From selecting the finest almonds to creating the perfect glaze, we provide detailed instructions and helpful tips to guarantee success in your baking endeavors.
In addition to the classic Ricciarelli recipe, we present a tantalizing collection of variations that add a touch of innovation and excitement to this timeless treat. Discover the delectable flavors of chocolate, pistachio, and orange-infused Ricciarelli, each offering a unique sensory experience that will leave you craving more.
Embark on a culinary journey through the streets of Tuscany with our comprehensive guide to Ricciarelli. Master the art of creating these exquisite cookies, impress your loved ones with your baking skills, and savor the authentic taste of Italy in every bite.
RICCIARELLI - TUSCAN ALMOND COOKIES
Steps:
- In a medium bowl, beat the egg whites with the lemon juice until stiff peaks form.
- Use a fine sieve to sift the almond flour and powdered sugar into the bowl.
- Add the extracts and gently fold the egg whites into the other ingredients until mixed.
- Line two baking sheets with parchment paper, and use your hands to roll the dough into 1 1/2 inch balls.
- Roll each ball into the extra powdered sugar until well coated.
- Shape the balls into an oval, and arrange on the prepared baking sheets with room for spreading between.
- Let the cookies sit at room temperature for at least an hour, or until the exterior of the cookies have dried out and feels firm to the touch.
- While the cookies dry, preheat oven to 300 degrees F., then bake for about 20 minutes.
- Cool completely, then store in an airtight container.
"RICCIARELLI DI SIENA" ITALIAN ALMOND COOKIES
A soft sugary cookie similar to a macaron, with chewy almond and orange center. These traditional Tuscan cookies are a perfect Christmas treat.
Provided by Jessica Montanelli
Categories Dessert
Time 30m
Number Of Ingredients 7
Steps:
- Preheat the oven to 300°F (150°C).
- In a large bowl, add the room temperature egg whites with the vanilla extract, almond extract, and orange zest.
- Whisk with an electric whisk until you get a foamy consistency. It should not be stiff like meringues but very soft foam.
- Add the sugar and the almond meal and mix with a spoon until you get a paste. If crumbly, knead with your hands until the dough stays compactly together.
- Dust a cutting board with powdered sugar and roll the dough into a thick cylinder, about 2 inches (5 cm) thick, then cut it into 1 inch (2.5 cm) chunks.
- Flatten lightly the discs on the board, then give them an oval shape and coat them well with powdered sugar.
- Set the Ricciarelli on a baking sheet, then lightly wet your fingers with water and wet the surface of each cookie (it should be just slightly wet, not drippy), then dust again with abundant icing sugar to coat them well. Tap lightly with dry fingers to smoothen the sugary surface.
- Bake in the preheated oven for the first 5 minutes at 300°F (150°C), then 5 minutes at 340°F (170°C) and the last 5 minutes at 320°F (160°C). Alternatively, you can bake them only at 320°F (160°C) for 18-20 minutes.
- Gently move the cookies to a cooling rack with a spatula and let them cool completely before serving.
Nutrition Facts : Calories 161 kcal, Carbohydrate 21 g, Protein 4 g, Fat 8 g, SaturatedFat 1 g, Fiber 2 g, Sugar 18 g, ServingSize 1 serving
RICCIARELLI - TRADITIONAL ITALIAN ALMOND COOKIES
Ricciarelli are wonderful intense flavor almond cookies that originated in the town of Siena, Italy. Very popular year 'round, but especially at Christmas time! I like to add a spoonful of rum or orange zest to the dough, for variation. You can also use lemon, brandy or Amaretto. Dip the baked ricciarelli in melted chocolate, if desired. I hope you enjoy them as much as we do!
Provided by BecR2400
Categories Dessert
Time 1h50m
Yield 2 dozen Ricciarelli Cookies
Number Of Ingredients 7
Steps:
- Place the blanched almonds into a nut grinder or food processor fitted with a steel blade; process to a fine powder.
- Transfer to a mixer bowl and mix in the almond paste with an electric mixer. Add the egg white and mix at the lowest speed until thoroughly blended (the dough should be firm). Add the baking powder and the almond extract (and the orange zest if using), and mix until well blended.
- Use a small cookie scoop to portion the dough into roughly 1-heaping tablespoonful sized balls. Dust your hands with icing sugar and then roll these balls to form little finger sized logs. Place the ricciarelli logs 1 inch apart on parchment-lined baking sheets and then flatten slightly. Let stand uncovered at room temperature at least 1 hour or overnight.
- When you are ready to bake, pre-heat the oven to 300F degrees.
- Place cookie sheet on the middle rack of the oven and bake until the cookies are a very light tan, 20 to 30 minutes. Take care NOT to bake until brown or crisp, as it is the softness that makes the ricciarelli so delicious!
- Generously dust cookies with additional icing sugar while still warm, then carefully transfer to racks to finish cooling.
- Ricciarelli cookies keep for several weeks in an airtight container.
Nutrition Facts : Calories 1352.7, Fat 93.2, SaturatedFat 8.1, Sodium 150, Carbohydrate 109.2, Fiber 16.7, Sugar 75.7, Protein 35.2
Tips:
- Use high-quality almonds for the best flavor and texture.
- Grind the almonds finely, but not too finely, or the cookies will be too dense.
- Cream the butter and sugar together until light and fluffy.
- Add the eggs one at a time, beating well after each addition.
- Stir in the ground almonds, flour, baking powder, and salt.
- Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
- Preheat the oven to 325 degrees F (165 degrees C).
- Line a baking sheet with parchment paper.
- Roll out the dough to 1/4-inch thickness.
- Cut out the cookies using a cookie cutter.
- Place the cookies on the prepared baking sheet.
- Bake for 10-12 minutes, or until the edges are golden brown.
- Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
- Dust the cookies with powdered sugar before serving.
Conclusion:
Tuscan almond cookies, also known as ricciarelli, are a delicious and elegant Italian cookie that is perfect for any occasion. With their delicate almond flavor and chewy texture, these cookies are sure to be a hit with everyone who tries them. So next time you're looking for a special treat, give these almond cookies a try. You won't be disappointed!
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