I love these cookies. When I bite into it, it’s like I’m transported into the old world where people in dresses and suits have their afternoon teas in beautiful gardens or patios, enjoying each other’s companies, having real conversations and with impeccable manners.
It’s a by-gone world that I only imagine from the classic books I’ve read and seen come to life in period movies. *sigh*
Okay, back to the real world, with internet, smartphones and netflix..
I came across this recipe when I was looking for something to use my almond flour because it’s nearing expiration date. 😀 I wasn’t expecting much to be honest but the cookies were so delicious, not too sweet, it has a delicate texture. You’ll want more of it. Perfect for coffee and teas.
It’s basically the same as Amaretti cookies which are round in shape while Ricciarelli are softer and pillowy and almond-shaped, said to have been inspired by Madonna’s eyes; another article said that the shape was inspired by Turkish slippers, you can read it here. I would also like to try that recipe.
The recipe I used is from here; but I skipped the almond extract in the recipe because we don’t like it. As you will see below, I’m not good at shaping the cookies, but it’s the taste that counts, right? That’s what I like to tell myself 😀
Do give it a try.
Ricciarelli (Sienese Almond Cookies)
- Preheat oven to 425ºF (220ºC).
- Place the almond meal/flour, flour, sugar, baking powder and salt in a medium bowl.
- Stir until well blended.
- Place the egg whites and almond extract in the bowl of an electric mixer.
- Whip at high speed until firm peaks form.
- Add the whipped egg whites to the almond mixture and stir with a silicone spatula until the dough just comes together.
- Do not overmix or the cookies will be heavy. The dough will be soft and a bit sticky.
- Sprinkle the powdered sugar on a work surface and on your fingers.
- Using a teaspoon grab a bit of the dough (about the size of a large olive).
- Drop the small mound of dough in the powdered sugar and roll it around until well covered with the powdered sugar.
- Shape into a 2” x ½” lozenge and gently flatten the top with the tips of your fingers.
- Place on a jellyroll pan lined with parchment paper or a Silpat.
- Repeat until you have shaped 24 lozenges.
- Bake 10 to 12 minutes until the cookies have risen and are pale-golden.
- Remove from oven and let cool for 2 or 3 minutes.
- Transfer to a cooling rack and let cool until room temperature.
- Store in an airtight container for up to 2 weeks.