Ricciarelli… the name rolls off the tongue like a sweet Italian melody. These delicate almond cookies, with their powdery white coats and chewy texture, are a true taste of Tuscany. Originating from Siena in the 14th century, ricciarelli have graced holiday tables for generations, becoming a cherished symbol of Italian baking tradition.
If you’re looking for a unique and impressive treat to elevate your dessert game, look no further. These cookies may seem intimidating at first glance, but I assure you, they are surprisingly achievable for bakers of all levels. With my easy-to-follow guide, you’ll be whipping up a batch of these Italian delights in no time!
Gathering Your Ingredients: A Symphony of Flavors
Before we embark on our baking journey, let’s gather the key players that will harmonize to create these delightful cookies:
- 200g blanched almonds
- 200g granulated sugar, plus extra for dusting
- 100g powdered sugar, plus extra for dusting
- 2 egg whites (around 60g), at room temperature
- 1/2 teaspoon almond extract
- Zest of 1 orange, finely grated
- Pinch of salt
- 1 teaspoon baking powder
- Optional: 1 teaspoon orange blossom water (for an extra touch of floral aroma)
Tools of the Trade: Your Baking Essentials
- Baking sheets
- Parchment paper
- Food processor
- Mixing bowls
- Electric mixer (optional, but recommended)
- Zester (if using fresh orange)
- Sifter
Crafting Your Ricciarelli Masterpieces: A Step-by-Step Guide
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Toasting the Almonds: Preheat your oven to 350°F (180°C). Spread the almonds on a baking sheet and toast for 8-10 minutes, until fragrant and lightly golden. Allow them to cool completely before proceeding.
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Processing the Almonds: In a food processor, pulse the cooled almonds, granulated sugar, and powdered sugar until finely ground. Be careful not to over-process, as the mixture can become oily. You’re aiming for a fine, powdery consistency.
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Whisking the Egg Whites: In a clean, dry bowl, whisk the egg whites with a pinch of salt until stiff peaks form. If you’re using an electric mixer, use the whisk attachment and beat on medium-high speed for a few minutes.
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Incorporating the Dry Ingredients: Gently fold the almond mixture into the beaten egg whites in two additions, using a spatula or wooden spoon. Add the almond extract, orange zest, and orange blossom water (if using) and mix until just combined. Avoid overmixing, as it can make the cookies tough.
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Shaping and Resting: The dough will be sticky, so lightly dust your hands with powdered sugar. Shape the dough into 1-inch balls and place them on baking sheets lined with parchment paper. Flatten each ball slightly with your palm. Dust the tops generously with powdered sugar and let the cookies rest at room temperature for at least 30 minutes, or up to 2 hours. This resting period allows the cookies to develop their signature cracked surface.
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Baking to Perfection: Preheat oven to 300°F (150°C). Bake the cookies for 15-20 minutes, until the tops are set and the bottoms are lightly golden. They should still be slightly soft to the touch.
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Cooling and Dusting: Let the cookies cool completely on the baking sheets before transferring them to a wire rack to cool completely. Once cool, dust them generously with powdered sugar one last time.
Tips from My Kitchen to Yours: Secrets for Ricciarelli Success
- Room Temperature Egg Whites: For optimal volume, ensure your egg whites are at room temperature before beating. This helps them whip up into lighter, airier peaks.
- Don’t Overmix: Overmixing the dough can lead to tough cookies. Mix gently until the ingredients are just combined.
- Resting is Key: The resting period is crucial for the cookies to develop their characteristic cracks. Don’t skip it!
- Storage: Store ricciarelli in an airtight container at room temperature for up to 5 days.
