The Ricciarelli soft Tuscan cookies are delightful treats typical of Sienese pastry made with almonds, sugar, and egg whites.
They are diamond-shaped sweets that resemble rice grains.
Traditionally in Tuscany, they are prepared during the Christmas holidays, although they can be found in pastry shops at other times.
I love these delicious treats; they are so soft and fragrant that one leads to another.
There are various recipes with Ricciarelli, from the citrus aroma of candied fruit, vanilla, bitter almond, or cocoa, all delicious versions.
I have already prepared the cocoa version, and they were appreciated. Today I also leave you this simple recipe, which I found in a dessert recipe book.
YOU MAY BE INTERESTED IN THESE RECIPES
- Difficulty: Easy
- Cost: Medium
- Rest time: 1 Day
- Preparation time: 20 Minutes
- Portions: 18
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Ricciarelli Soft Tuscan Cookies
- 1 3/4 cups almond flour (or 200 g of peeled almonds)
- 2 egg whites (at room temperature)
- 1 3/4 cups powdered sugar (+ as needed for coating)
- 1 teaspoon lemon juice
- 1 orange zest (finely grated)
- Half vial of vanilla flavor
Tools
- 1 Mixer
- 1 Bowl
- 1 Baking Tray
- 1 Parchment Paper
- 1 Oven
Steps for Ricciarelli Soft Tuscan Cookies
If you don’t have almond flour, blend whole blanched almonds with half of the powdered sugar in the mixer. (for more portions double the ingredients)
In a bowl, mix with a hand whisk the egg whites with lemon juice, vanilla, orange zest, and bitter almond extract (optional) for a few seconds until a foamy mixture is obtained.
Then add the powdered sugar and almond flour.
Mix well with a spoon until a soft and slightly sticky dough is obtained.
Cover the bowl or transfer it inside a sheet of plastic wrap and let it rest in the fridge for about 1 day; this helps to enhance the dough’s fragrance.
After resting, transfer the dough to a surface sprinkled with a bit of finishing powdered sugar, form a sausage shape about 1 1/4 inch wide, and cut into pieces weighing 3/4 oz each; you can also make them slightly smaller, but this is the ideal size.
As you make the Ricciarelli cookies, transfer them to a baking tray lined with parchment paper, spacing them apart.
You can lightly wet the surface of the cookies with your fingertip and cover them with powdered sugar, then place them in a preheated oven.
BAKING
Bake the cookies in a static oven for about 12-15 minutes at 338°F, not more. When cracks form on the surface, they are ready. Adjust based on your oven’s power if you need to remove them sooner or later; they should not brown too much!Do not touch them immediately after baking; they will be very soft but will firm up once cooled. Sprinkle them again with powdered sugar.
Gently take the Ricciarelli soft cookies, place them on a serving tray, and serve!
Storage and Tips
The longer the Ricciarelli dough rests, the more fragrant it becomes, so if it goes beyond 24 hours, even better.
Ricciarelli cookies can be stored for several days in an airtight tin.
If you prefer, you can cut out wafer paper in the shape of Ricciarelli and place it under each cookie before baking.
Double the quantities to get more servings.
FAQ (Questions and Answers)
Can I make them with cocoa?
Yes, you can simply remove 30 grams of almond flour and add cocoa powder.
Can I add another flavoring?
If you like variations, you can add rum, cinnamon, etc.
