Description
Soft Ricciarelli Almond Cookies are traditional Italian almond cookies that are soft and chewy with a delicate hint of orange or lemon zest. Made with almond flour and lightly sweetened, these gluten-free cookies are perfect as a dessert or a snack. They require chilling to develop their flavor and texture, resulting in a tender, flavorful treat with a crackly top and chewy center.
Ingredients
Scale
Main Ingredients
- 2 large egg whites
- Zest of ½ orange or lemon
- ½ teaspoon vanilla extract
- ½ teaspoon almond flavoring
- ¾ cup powdered/icing sugar
- 2 cups almond flour
- 1 pinch salt
- ¼ teaspoon baking powder
Extras
- ⅓ to ½ cup powdered/icing sugar (divided for rolling and dusting)
Instructions
- Combine Wet Ingredients: In a mixer bowl, add the egg whites, orange or lemon zest, vanilla extract, and almond flavoring. Mix these ingredients gently to combine their flavors.
- Add Dry Ingredients: Gradually add powdered sugar, almond flour, salt, and baking powder to the wet ingredients. Mix using a wooden spoon or beaters on low speed until a soft, compact dough is formed.
- Chill Dough: Transfer the dough to a clean bowl, cover with plastic wrap, and refrigerate for 12 to 24 hours (can chill up to 3 days) to allow the flavors to meld and the dough to firm up.
- Prepare for Baking: Preheat the oven to 325°F (160°C). Line 1 or 2 cookie sheets with parchment paper.
- Shape Cookies: Remove the chilled dough from the fridge and place it on a surface generously dusted with powdered sugar. Roll the dough into an approximately 21-inch (55 cm) log. Cut the log into slices about ½ to ¾ inch (1.2 to 1.9 cm) thick. Shape each slice into an oval and place them spaced on the prepared cookie sheets.
- Dust and Dry: Dust the tops of the cookies well with the remaining powdered sugar. Let the cookies sit at room temperature on the cookie sheets for 10 to 15 minutes to dry slightly before baking.
- Bake: Bake the cookies for 15 to 18 minutes until the edges are lightly golden and the tops start to crack.
- Cool: Immediately transfer the cookies carefully to a wire rack to cool completely. The cookies will be soft initially but will develop a chewy texture when cooled.
- Serve and Store: Enjoy the cookies once cooled. Store leftover cookies in an airtight container for 2-3 days or freeze cooled cookies in a freezer-safe container for up to 2 months.
Notes
- The cookies are done when the edges are light golden brown and cracks appear on the surface.
- They will keep fresh for 2-3 days in an airtight container at room temperature.
- Cooled cookies freeze well for up to 2 months in a freezer-safe container.
- Allowing the cookies to rest on the baking sheets before baking helps dry the surface for the perfect texture.