Description
These Italian Almond Cookies, known as Ricciarelli, are classic gluten-free treats from Tuscany, featuring a tender almond base combined with dried cherries and a subtle hint of lemon zest. Coated in crunchy flaked almonds and lightly sweetened with honey, these cookies offer a blissful balance of chewy and crisp textures, perfect for festive occasions or everyday indulgence.
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
- 1 1/2 cups flaked almonds
Instructions
- Preheat Oven: Preheat your oven to 190°C (375°F) or 170°C fan. Line two baking trays with parchment paper to prevent sticking.
- Combine Dry Ingredients: In a mixing bowl, whisk together the almond meal, caster sugar, lemon zest, almond extract, and salt until the lemon zest and extract are evenly distributed. Stir in the chopped dried cherries and set the mixture aside.
- Beat Egg Whites: Using an electric mixer or a whisk, beat the 2 egg whites with honey until soft peaks form. This usually takes about 2 minutes on the highest speed of a handheld mixer or 1.5 minutes with a stand mixer.
- Fold Egg Whites into Dry Mix: Gently fold the beaten egg whites into the almond mixture. Though it looks like most air is lost, there’s still plenty of lightness left in the batter.
- Prepare Coating Bowls: In a small bowl, whisk the extra egg white until foamy. In another bowl, place the flaked almonds ready for coating.
- Form the Cookies: Using two spoons, scoop approximately 1 tablespoon of mixture and shape loosely into 2.5 cm (1 inch) balls. Perfection isn’t necessary here.
- Coat with Egg White: Dip each ball into the foamy egg white bowl, turning with two forks to coat thoroughly.
- Coat with Flaked Almonds: Transfer the coated balls into the flaked almonds, pressing the almonds onto the cookie to cover as much as possible, including some irregular or double-layer coverage.
- Bake the Cookies: Place the coated balls onto the prepared baking trays, spaced about 2.5 cm (1 inch) apart. Bake for 13 to 15 minutes, checking at 12 minutes to avoid burning the almonds. They should be golden brown when done.
- Cool: Once baked, transfer the cookies to a wire rack to cool completely before serving.
- Storage: Store the cookies in an airtight container. They will keep up to 10 days at room temperature or can be frozen for longer storage.
Notes
- Almond Meal: Use blanched almond meal for a fine texture. Regular ground almonds with skins will alter the texture and color.
- Sugar: Superfine or caster sugar dissolves better and results in a smoother dough consistency.
- Dried Cherries: Chopped dried cherries add bursts of flavor and moisture to the cookie, but you can substitute with other dried fruits if desired.
- Egg Whites: Ensure egg whites are at room temperature to whip better and achieve soft peaks.
- Honey: Adds moisture and natural sweetness; can be adjusted to taste.
- Coating Technique: The extra egg white helps the flaked almonds stick to the cookie surface, creating a beautiful crunchy crust.
- Baking: Watch closely towards the end of baking to prevent almond flake burning.
- Storage: These cookies maintain freshness best in an airtight container and can be frozen to extend shelf life.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Keywords: Ricciarelli, Italian almond cookies, gluten free cookies, almond cookies, Tuscan cookies, holiday cookies
