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Italian Almond Cookies (Ricciarelli) - gluten free!

30m
Serves 20
https://www.recipetineats.com/italian-almond-cookies-ricciarelli/

Directions

  1. 1Preheat oven to 190°C/375°F (170°C fan). Line 2 trays with baking/parchment paper.
  2. 2Combine almond meal, sugar, zest, almond extract, and salt. Whisk until well combined, add cherries, and set aside.
  3. 3Beat egg whites and honey to soft peaks.
  4. 4Gently fold egg whites into the dry ingredients.
  5. 5Whisk extra egg white until foamy.
  6. 6Form 1 tablespoon of mixture into 2.5cm balls.
  7. 7Dip balls in foamy egg white, then coat with flaked almonds.
  8. 8Bake for 13-15 minutes until golden brown.
  9. 9Cool completely before serving.
  10. 10Store in an airtight container for up to 10 days or freeze

Ingredients

  • 2 cups almond meal or blanched ground almonds
  • 0.5 cup caster / superfine sugar
  • 2 tsp lemon zest (1 lemon)
  • 3 drops natural almond extract
  • 0.125 tsp salt
  • 0.5 cup dried cherries, chopped
  • 2 egg whites (from 2 large eggs)
  • 2 tsp honey
  • 1 extra egg white
  • 1.5 cups flaked almonds

Equipment

ovenbaking trayswhiskelectric mixer or whisk2 bowls2 forksmeasuring spoonsmeasuring cups

Tips

  • Don't worry about making the cookies look perfect; a rustic look is fine.
  • If omitting the almond coating, handle cookies gently as they are fragile.
  • Dried cherries are optional; cranberries, raisins, or apricots can be substituted.
  • Regular granulated sugar can be used instead of caster/superfine sugar.
  • Room temperature eggs whip up better than fridge-cold ones.
  • Almond flour may be substituted but expect a slightly reduced almond flavor and potentially drier cookies.
  • The almond coating gives a crispy exterior to the cookies and makes them last longer.

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