Ricciarelli (Sienese Almond Cookies)
I came across this recipe when I was looking for something to use my almond flour because it’s nearing expiration date. 😀
Equipment
Ingredients
- 1 ¾ cups Almond Flour finely ground
- 2 tablespoons All Purpose Flour
- ¾ cup Powdered Sugar sifted
- ½ teaspoon Baking Powder
- 1 pinch Sea Salt
- 2 pcs Eggs whites / large size
- ½ teaspoon Almond Extract optional / didn't use this
- ⅓ cup Powdered Sugar sifted / to roll dough
Instructions
- 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.
Tried this recipe?Let us know how it was!