Ricciarelli almond cookies
12 servings
35 minutes
Ricciarelli is an Italian almond cookie from sunny Tuscany. Its history dates back to the Middle Ages when it was a popular treat at courts. Delicate and aromatic, ricciarelli captivates with its light crispy crust and soft, almost airy texture inside. Almonds give it a rich, nutty flavor, while added honey and vanilla provide a pleasant sweetness with subtle floral notes. In Italy, this cookie is traditionally paired with a cup of espresso or dessert wine, highlighting the richness of its flavor nuances. The simplicity of ingredients and the sophistication of taste make it an ideal choice for both everyday snacks and special occasions.
1
Preheat the oven to 140 degrees.
2
Grind the almonds in a blender, mix with sugar, and sift through a sieve.
- Blanched almonds: 250 g
- Sugar: 300 g
3
Add honey, citrus zest, vanillin, and lightly beaten egg white.
- Honey: 1 tablespoon
- Vanillin: pinch
- Egg white: 1 piece
4
Mix until a homogeneous mixture is achieved.
5
Sprinkle the work surface with powdered sugar and roll out the almond mass into a 2 cm thick layer. Use a knife dusted with powdered sugar to cut the almond dough into pieces 7 cm long and 4 cm wide.
- Icing sugar: to taste
6
Line a baking tray with parchment paper, grease with oil, and place almond ricciarelli on it. Bake in the oven for 15 minutes, ensuring they do not darken and remain soft and light. Optionally, the finished cookies can be decorated with grated lemon zest and almond flakes.
- Olive oil: 1.5 tablespoon
