Ricciarelli: Italian Almond Cookies
These delicate and fragrant Ricciarelli cookies are a true embodiment of Italian confectionery. Originating from Tuscany, these almond-based treats are perfect for any occasion, from family gatherings to festive celebrations. Soft, chewy, and subtly sweet, Ricciarelli are a must-try dessert for lovers of traditional Italian sweets. Follow this detailed guide to recreate these delightful cookies at home.
Servings: 40 pieces
Category: Desserts
Preparation Time: 30 minutes (plus 12 hours resting time)
Cooking Time: 15-20 minutes
Ingredients
| Ingredient | Quantity |
|---|---|
| Blanched almonds | 400g |
| Granulated sugar | 380g |
| Powdered sugar (for mixing) | 100g |
| All-purpose flour (00) | 50g |
| Egg whites | 2 |
| Water | 20g |
| Wafer paper | 2130 |
| Almond extract | 1 tsp |
| Baking powder | ½ tsp |
| Powdered sugar (for dusting) | To taste |
Instructions
-
Prepare the Almond Mixture
Begin by finely chopping the blanched almonds. You can use a food processor or do it manually, but ensure the almonds are finely ground. Place the ground almonds in a large mixing bowl, then add 330g of granulated sugar. Stir the mixture using a wooden spoon until fully combined. -
Create the Syrup
In a small saucepan, combine the remaining 50g of granulated sugar with 20g of water. Place the saucepan over low heat and stir gently to dissolve the sugar. Continue heating until the sugar syrup reaches a consistency where it slightly coats the spoon. Remove from heat once this happens. -
Combine Wet and Dry Ingredients
Gradually add the sugar syrup to the almond mixture, stirring well with the wooden spoon. Follow with the addition of 50g of powdered sugar and sifted flour. Add the baking powder, and continue to mix until everything is well incorporated into a thick dough. Set this mixture aside and allow it to rest for 12 hours, which will help the flavors meld and the dough firm up. -
Whisk the Egg Whites
After the resting period, it’s time to prepare the egg whites. Using an electric mixer, beat the egg whites in a separate bowl until they form stiff peaks. Slowly add the remaining 50g of powdered sugar (sifted) to the egg whites while continuing to beat. This step will ensure the egg whites stay light and fluffy. -
Incorporate the Egg Whites
Take the rested almond dough and gently break it up with a spatula to loosen it. Gradually fold the beaten egg whites into the dough, using a spatula and stirring from the bottom up to maintain the airy texture of the egg whites. Once fully combined, use your hands to knead the dough, which should be soft and smooth. -
Shape the Ricciarelli
Lightly dust a clean countertop with powdered sugar. Transfer the dough onto the sugared surface and work it until it forms a smooth, homogeneous mass. Shape the dough into a log, and with a sharp knife, cut it into small pieces weighing about 25g each. Roll each piece into a rough ball or oval shape and then gently press down on them to form a flat, elongated shape typical of Ricciarelli cookies. -
Prepare the Wafer Paper
To give the Ricciarelli their characteristic look, use the wafer paper. Cut the wafer sheets into shapes that match the cookies you’ve formed. Place a piece of wafer paper underneath each Ricciarello. -
Bake the Ricciarelli
Preheat your oven to 160°C (320°F). Line a baking sheet with parchment paper and arrange the shaped Ricciarelli cookies, spaced slightly apart. Sift a light dusting of powdered sugar over the cookies before placing them in the oven. Bake for about 15-20 minutes, or until the cookies are golden and slightly cracked on top. -
Cool and Serve
Once baked, remove the Ricciarelli from the oven and allow them to cool on a wire rack. The cookies will firm up as they cool, achieving their soft, chewy texture. Serve them once fully cooled and enjoy the delightful almond flavor in every bite.
Tips for Success
- Resting Time: The 12-hour resting time for the dough is crucial for the perfect texture. It allows the flavors to deepen and the dough to firm up for easy shaping.
- Wafer Paper: Using wafer paper is traditional for Ricciarelli and gives them a nice, subtle crunch while also preventing the cookies from sticking to the baking tray.
- Storage: These cookies can be stored in an airtight container for up to a week. They also freeze well for longer storage.
Nutritional Information (per serving)
| Nutrient | Amount per serving |
|---|---|
| Calories | 115 kcal |
| Protein | 2g |
| Carbohydrates | 20g |
| Sugars | 17g |
| Fat | 3g |
| Saturated Fat | 0g |
| Fiber | 1g |
| Sodium | 1mg |
These Ricciarelli cookies are a delightful treat that showcase the best of Italian baking. Their almond flavor and soft texture make them an ideal snack for any occasion, and they also make for an excellent homemade gift. Try this recipe at home and enjoy the taste of Tuscany in your own kitchen.
