Cocoa Ricciarelli soft almond cookies are a delicious variation of the classic white Ricciarelli typical of the Tuscan tradition.
The cookies are shaped like rice grains, scented with orange, a perfect match with cocoa and almond aroma, and are covered with plenty of powdered sugar.
They are enjoyed on their own or with Vin Santo or a good coffee!
I love these cookies both the classic and cocoa ones, they are very soft and fragrant and melt in your mouth, they are cookies found all year round but are especially made during the Christmas period, prepared and given as gifts along with many classic sweets.
It is a very simple preparation, the dough is made by mixing all the ingredients in a bowl in a few minutes.
The secret to a perfect result is to let it rest for at least 1 day in the fridge so that the dough settles and soaks up all the flavors!
I recommend making them, they are so good that they disappear quickly, plus they are lactose-free and perfect for those intolerant!
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- Difficulty: Easy
- Cost: Medium
- Rest time: 1 Day
- Preparation time: 20 Minutes
- Portions: 25
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter, and Spring
Ingredients for Cocoa Ricciarelli Soft Almond Cookies
- 7 oz almond flour (or 7 oz of blanched almonds)
- 7 oz powdered sugar
- 1 oz unsweetened cocoa powder
- 1 oz candied orange peels
- 1 orange zest
- 1 tbsp orange juice
- 2 egg whites
- 1 vial almond flavoring
- to taste powdered sugar (for coating)
Tools
- 1 Blender
- 2 Bowls
- 1 Baking Tray
- 1 Parchment Paper
- 1 Oven
Steps for Cocoa Ricciarelli Soft Almond Cookies
In the blender, blend the blanched almonds with some powdered sugar, then add the chopped candied peels and blend again.
If you have almond flour, then blend the candied peels only with the powdered sugar.
Pour everything into a bowl, add the powdered sugar, grated orange zest, and then sifted cocoa. Mix and combine well.
In another bowl, whisk the egg whites well with a whisk until foamy, pour them into the bowl with almond flour, add the orange juice and almond flavoring, mix with a spoon until you get a soft and slightly sticky mixture.
Cover the bowl or wrap it in plastic wrap and let it rest in the fridge for about 1 day, this helps to enhance the fragrance of the dough.
After resting, transfer the dough to a surface sprinkled with some powdered sugar, form a log about 1 inch wide and tear off pieces of 0.7 oz each, you can make them smaller if you prefer.
Slightly flatten each piece and shape it into a grain with your hands, molding and extending the tips.
Gradually place the ricciarelli cookies on a baking tray lined with parchment paper, spacing them apart.
Dust all cookies with plenty of powdered sugar, then transfer to a preheated oven.
Bake the cookies in a static oven for about 10-12 minutes at 340°F, no longer. When cracks form on the surface, they are ready. Adjust based on your oven’s power for removing sooner or later.
Do not touch them immediately after removing from the oven, they will be very soft but will firm up once cooled, sprinkle more powdered sugar over them.
Carefully place cocoa ricciarelli on a serving tray and serve!
Storage and Tips
The dough for Ricciarelli becomes more fragrant the longer it rests, so more than 24 hours is even better.
The Ricciarelli cookies keep for several days when sealed airtight in a cookie tin.
If you prefer, you can cut wafer sheets in the shape of Ricciarelli and place them under each Ricciarello before baking.
