Ricciarelli cookies
Complexity: easily
Quantity: 30 pcs.
Ricciarelli cookies (Italian: Ricciarelli) were first made in the 14th century in the Italian region of Tuscany. They are still often baked at Christmas, filling the air with the delightful aroma of almonds. After all, the cookies are made with ground almonds and not a single grain of wheat flour. They are mixed with sugar, egg, honey, and baking soda, formed into balls, and then rolled in powdered sugar. When baked, the cookies spread, and their sugar surface hardens and develops deep cracks, giving Ricciarelli their traditional appearance. These cookies keep for several weeks, so you can bake several batches at once and enjoy them throughout the holidays between New Year's and Christmas.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 3 cups whole almonds
- 0.5 tsp of soda
- 0.5 tsp coarse salt
- 2.5 cups powdered sugar
- 2 tablespoons of honey
- 0.5 tsp vanilla extract
- 1 large egg at room temperature
We recommend
Cooking the dish according to the recipe:
- Preheat oven to 150°C and line 2 baking sheets with parchment paper. Place the almonds, baking soda, salt, and 1.5 cups of powdered sugar in a food processor. Blend thoroughly for 1 minute.
- Whisk together the honey, vanilla, and egg. Add to the almond mixture and process in a food processor until a stiff dough forms.
- Scoop the dough with a tablespoon and form into balls. Roll them in the remaining powdered sugar. Place the balls on the prepared baking sheets, spacing them at least 7 cm apart.
- Bake, rotating the baking sheets halfway through, until cracks appear and the surface feels firm to the touch, 18-20 minutes. Remove the parchment from the baking sheets and let the cookies cool completely before removing them from the parchment. Store the cookies in a tin or airtight container for up to 2 weeks.
Author of the recipe - Allison Robicelli is a baker and food writer.
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