Italian Almond Cookies (Ricciarelli) - gluten free!

30 mins
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. 2Preheat oven to 190°C/375°F (170°C fan). Line 2 trays with baking/parchment paper.
  3. 3Preheat oven to 190°C/375°F (170°C fan). Line 2 trays with baking/parchment paper.
  4. 4Combine almond meal, sugar, zest, almond extract, and salt. Whisk until well combined, add cherries, and set aside.
  5. 5Combine almond meal, sugar, zest, almond extract, and salt. Whisk until well combined, add cherries, and set aside.
  6. 6Combine almond meal, sugar, zest, almond extract, and salt. Whisk until well combined, add cherries, and set aside.
  7. 7Beat egg whites and honey to soft peaks.
  8. 8Beat egg whites and honey to soft peaks.
  9. 9Beat egg whites and honey to soft peaks.
  10. 10Gently fold egg whites into the dry ingredients.
  11. 11Gently fold egg whites into the dry ingredients.
  12. 12Gently fold egg whites into the dry ingredients.
  13. 13Whisk extra egg white until foamy.
  14. 14Whisk extra egg white until foamy.
  15. 15Whisk extra egg white until foamy.
  16. 16Form 1 tablespoon of mixture into 2.5cm balls.
  17. 17Form 1 tablespoon of mixture into 2.5cm balls.
  18. 18Form 1 tablespoon of mixture into 2.5cm balls.
  19. 19Dip balls in foamy egg white, then coat with flaked almonds.
  20. 20Dip balls in foamy egg white, then coat with flaked almonds.
  21. 21Dip balls in foamy egg white, then coat with flaked almonds.
  22. 22Bake for 13-15 minutes until golden brown.
  23. 23Bake for 13-15 minutes until golden brown.
  24. 24Bake for 13-15 minutes until golden brown.
  25. 25Cool completely before serving.
  26. 26Cool completely before serving.
  27. 27Cool completely before serving.
  28. 28Store in an airtight container for up to 10 days or freeze
  29. 29Store in an airtight container for up to 10 days or freeze
  30. 30Store in an airtight container for up to 10 days or freeze

Ingredients

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