Description
Classic Italian almond cookies, also known as Ricciarelli, featuring a soft, chewy texture with a crisp exterior. Made with simple ingredients like almond flour, sugar, and egg whites, these naturally gluten-free cookies offer a delightful melt-in-your-mouth experience perfect for any occasion.
Ingredients
Scale
Main Ingredients
- 2 cups (200 grams) finely blanched almond flour
- 1 cup (200 grams) granulated sugar
- 1/8 teaspoon salt
- 2 large egg whites (room temperature)
- 1 teaspoon almond extract
- 1/4 cup (29 grams) powdered sugar, for rolling
Instructions
- Preheat oven and prepare baking sheet: Preheat your oven to 350 °F (175 °C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Mix dry ingredients: In a medium bowl, combine the almond flour, granulated sugar, and salt. Stir well to evenly distribute all dry ingredients. Set aside.
- Beat egg whites: Using an electric hand mixer or stand mixer, beat the egg whites in a large mixing bowl at medium speed until soft peaks form. This will give your cookies their light texture.
- Add almond extract and dry mixture: Gently stir the almond extract into the beaten egg whites, then fold in the almond flour mixture. You’ll form a thick dough ready for shaping.
- Test dough consistency: Since almond flour fineness may vary, bake a test cookie first. If it spreads too much, add up to 1/3 cup (33 grams) more almond flour to achieve the desired texture.
- Shape cookies: Roll the dough into balls about 1 1/2 tablespoons in size. Roll each ball thoroughly in the powdered sugar for a sweet, crackly coating.
- Arrange on baking sheet: Place cookies onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading.
- Bake: Bake the cookies for 15-17 minutes, or until the tops develop characteristic cracks and the bottoms turn lightly golden brown.
- Cool and store: Let the cookies cool completely on the baking sheet before transferring them to an airtight container. They’ll keep fresh for up to a week.
Notes
- Ricciarelli cookies are naturally gluten-free due to almond flour base.
- The texture is soft and chewy with a crisp exterior.
- You can adjust almond flour quantity if cookies spread too much.
- Store in an airtight container to maintain freshness for up to one week.
Nutrition
- Serving Size: 1 cookie
- Calories: 100 kcal
- Sugar: 11 g
- Sodium: 18 mg
- Fat: 5 g
- Saturated Fat: 0.4 g
- Unsaturated Fat: 4.5 g
- Trans Fat: 0 g
- Carbohydrates: 13 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 0 mg
