CHOCOLATE RICCIARELLI, almond cookies easy and quick, perfect sweets to enjoy after lunch or dinner, great flourless dessert, good for gifting.
I love chocolate ricciarelli, they are typical Tuscan cookies usually white, which I made with chocolate, very simple and so good, soft and tasty, and very popular even with the young ones.
The recipe for chocolate ricciarelli is very simple, you grind the sugar with the almonds, combine all the ingredients, let it rest, then shape and bake.
They melt in your mouth, the perfect cookie to enjoy anytime.
Follow me in the kitchen today for chocolate ricciarelli.
- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 3 Hours
- Preparation time: 15 Minutes
- Portions: 16-18
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 7 oz almonds
- 7 oz sugar
- 2 egg whites
- 1 orange zest
- 1 tbsp unsweetened cocoa powder
- 2 drops almond essence
Steps
Put the almonds, sugar, and orange zest in a food processor and blend everything.
Add the almond essence, stir with a fork, and the egg whites without whipping them, then cover with plastic wrap and refrigerate for 3 hours.
After the time has passed, take the bowl from the fridge and form a cylinder about 10 inches long with the dough.
Cut the cylinder into slices about half an inch thick, then take each piece and roll them in a plate where you have placed plenty of powdered sugar.
Flatten the pieces and shape the cookies, creating points at both ends.
Place the cookies on a baking tray lined with parchment paper, bake them in a preheated oven at 320°F for about 15-18 minutes.
Remove from the oven and let cool before serving, then store them in a tin box.
Bon appétit.
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