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