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Italian Almond Cookies (Ricciarelli)
A classic & elegant almond cookie dating back to 14th century Siena in Italy.
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Prep Time
30
minutes
mins
Cook Time
18
minutes
mins
Resting Time
12
hours
hrs
Total Time
8
hours
hrs
48
minutes
mins
Course
Dessert
Cuisine
Italian
Servings
27
cookies
Ingredients
2
egg whites
1/2
lemon
juice, hand squeezed
1 2/3
cups
icing sugar (unsifted), for cooking
1
cup
icing sugar, for dusting
2
cups + 1 tbsp
almond flour
1
tsp
almond extract
0.5
tsp
vanilla extract
1
grated zest
1 orange
Instructions
Night before
Whisk egg whites and lemon juice together until a stiff peak forms.
Mix in 1 2/3 icing sugar and almond flour. Add almond extract, vanilla extract and grated orange zest.
Cover with plastic wrap and refrigerate overnight.
Next morning
Line a large cooking sheet with parchment paper. Sift icing powder to lightly coat the pan.
Form oval shaped cookies with your hands, about half an inch thick (1 cm). Place in rows on the pan.
Using your fingers, lightly tap each cookie with water. Sift remaining icing sugar over freshly laid cookies before cooking.
Heat oven to 320 degrees. Cook for 18 minutes. Enjoy!
Notes
Cookies will be very soft when out of the oven. You may think that they're not cooked, but they will harden. Best enjoyed the next day!