Ricciarelli are delicious little cookies made with almond flour, egg white and sugar, traditionally prepared at Christmas but wonderful any time you crave them.
These sweets originate from Siena; they descend from marzapanetti and have the shape of a rice grain.
They are dusted with confectioners’ sugar before baking and baked at a low temperature, which creates the cracks that are characteristic of these treats.
Ricciarelli are perfect to enjoy after a holiday lunch alongside other seasonal treats; they are traditionally served with a small glass of dessert wine such as Vin Santo, just like cantucci, another typical Tuscan sweet.
If you love baking cookies, here are some links to my recipes!
- Portions: 20 pieces
- Cooking methods: Slow baking, Oven
- Cuisine: Italian
- Seasonality: All seasons, Christmas
Ingredients
- 2 1/8 cups almond flour
- 2 egg whites
- 1 1/4 cups confectioners' sugar
- zest of one organic orange
- vanilla extract
- 1 1/4 cups confectioners' sugar for dusting
Steps
Place almond flour and confectioners’ sugar in a bowl; if you can’t find almond flour you can grind blanched almonds.
Add the grated zest of one orange and the egg whites.
Add vanilla extract and a few drops of almond extract.
Mix thoroughly with a spatula.
You will obtain a rather soft and sticky dough.
Cover with plastic wrap and refrigerate for 24 hours; this rest will make the dough firmer.
After resting, work the dough with confectioners’ sugar into a large cylinder and cut into pieces about 1 1/4 inches.
Flatten the pieces and shape them with your fingers into a rice-grain shape.
Place the ricciarelli on a baking sheet lined with parchment paper, spaced apart, and generously coat them with the remaining confectioners’ sugar.
Bake in the middle of the oven at 302°F for 20-25 minutes.
Ricciarelli packaged in clear bags with a pretty ribbon make a great gift for anyone with a sweet tooth; it’s sure to be appreciated!
