Ricciarelli almond cookies for Christmas. These are small almond-based sweets, egg whites, and sugar. It is a Christmas recipe very simple to make that requires many hours of rest, possibly even all night, but in this way, the dough will absorb all the fragrance and aroma of the almonds, and once baked, they will be crunchy on the outside and very soft and melt-in-your-mouth inside.
Ricciarelli, like butter cookies, or pandoro or panettone, have become famous worldwide and are prepared during the Christmas holidays, and making them at home is really simple. Like every recipe, there are different variations; just mix all the ingredients and let the log rest in the fridge all night so that it absorbs all the aromas, then slice them, coat them in powdered sugar, and bake immediately.
I assure you that making this recipe of Ricciarelli at home is very simple, and I’m sure they will win you over from the first bite, like these Christmas treats. Let’s see together what we need and how to make Ricciarelli almond Christmas cookies
DON’T MISS THESE DELICIOUS AND TASTY CHRISTMAS RECIPES
- Difficulty: Easy
- Rest time: 12 Hours
- Preparation time: 25 Minutes
- Portions: 50
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Christmas
Ingredients
RICCIARELLI ALMOND CHRISTMAS COOKIES SIMPLE CHRISTMAS SWEETS TO MAKE AT HOME AND ALSO COOKED IN AN AIR FRYER
- 3 1/2 cups almond flour (or blanched and toasted almonds then blended)
- 3/4 cup sugar
- peel (three organic oranges)
- 1 vial almond flavoring
- Half teaspoon baking powder
- Half teaspoon baking ammonia
- 2 egg whites
- 1/3 cup powdered sugar
- 2 1/2 tablespoons all-purpose flour
- 3 1/2 tablespoons sugar
- 1 tablespoon water
- powdered sugar
- cornstarch
Steps
PREPARATION OF RICCIARELLI
To prepare these delicious sweets, first, place the almond flour in a large bowl. Peel the oranges, avoiding the white part, and blend them with 60 g of sugar from the total amount. Add the blended orange peels to the flour along with the vial of almond flavoring and mix. Prepare a syrup that will be used to bind. Put the sugar and water in a small saucepan, heat over low heat, and let the sugar dissolve without stirring. Meanwhile, sift 20 g of powdered sugar and 20 g of all-purpose flour. When the syrup is ready, pour it into the flour bowl along with the sifted flour and powdered sugar mix, then also add the baking powder and baking ammonia. The dough will be very moist and crumbly, which is how it should be. Cover it with a damp cloth and let it rest for 12 hours. After 12 hours, lightly beat the egg whites with a hand whisk until they start forming small bubbles, add them to the rest of the ingredients, and start kneading with your hands until the mixture comes together. Dust the work surface with powdered sugar, divide the dough into four parts, and form thick logs. Cut thick slices, about 1/2 inch, and shape them into diamond or teardrop shapes using your hands. Pour some cornstarch into a small bowl. Dip the base of the ricciarelli in cornstarch and the top in powdered sugar, which you’ve placed in another small bowl. Arrange all the ricciarelli on a baking sheet lined with parchment paper and bake at 350 °F for 10-20 minutes. The ricciarelli will be cooked when small cracks form on the surface. At that point, take them out of the oven, and if they are still a bit soft, don’t worry, let them cool, and they will reach the right consistency.
