Description
Italian Almond Cookies, also known as Ricciarelli, are soft, chewy cookies with a crisp exterior and a melt-in-your-mouth center. Made with finely blanched almond flour, granulated sugar, egg whites, and almond extract, these naturally gluten-free treats deliver a delicate almond flavor and an elegant texture. They are easy to prepare and perfect for a light, sweet snack or a festive dessert.
Ingredients
Scale
Dry Ingredients
- 2 cups (200 grams) finely blanched almond flour
- 1 cup (200 grams) granulated sugar
- 1/8 teaspoon salt
Wet Ingredients
- 2 large egg whites (room temperature)
- 1 teaspoon almond extract
For Rolling
- 1/4 cup (29 grams) powdered sugar
Instructions
- Preheat Oven and Prepare Pan: Preheat the oven to 350 °F (175 °C) and line a baking sheet with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, combine the almond flour, granulated sugar, and salt. Stir well and set aside.
- Beat Egg Whites: Using an electric hand mixer or stand mixer, beat the egg whites at medium speed until soft peaks form, creating a light, frothy texture.
- Add Flavor and Dry Mix: Gently stir in the almond extract into the beaten egg whites. Then, fold in the almond flour mixture carefully to form a thick dough.
- Adjust Dough Consistency (Optional): If the dough spreads too much during baking, add up to 1/3 cup (33 grams) more almond flour to achieve desired thickness. Test bake one cookie first.
- Shape Cookies: Roll the dough into balls about 1 1/2 tablespoons in size. Roll each ball thoroughly in powdered sugar to coat.
- Arrange and Bake: Place the sugar-coated balls 2 inches apart on the prepared baking sheet. Bake for 15-17 minutes, or until the cookie tops crackle and bottoms turn lightly browned.
- Cool and Store: Allow the cookies to cool completely on the baking sheet to set. Store them in an airtight container for up to one week.
Notes
- These Italian almond cookies are naturally gluten-free and perfect for those avoiding gluten.
- The texture is soft and chewy inside with a crispy, crackled exterior.
- Using room temperature egg whites helps achieve the best volume when beaten.
- The dough consistency can vary depending on the fineness of your almond flour; adjust as needed.
- Store cookies in an airtight container to maintain freshness for up to a week.
Nutrition
- Serving Size: 1 cookie
- Calories: 100 kcal
- Sugar: 11 g
- Sodium: 18 mg
- Fat: 5 g
- Saturated Fat: 0.4 g
- Unsaturated Fat: 4.1 g
- Trans Fat: 0 g
- Carbohydrates: 13 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 0 mg
