Description
Deliciously chewy Italian Almond Cookies, known as Ricciarelli, are naturally gluten-free and packed with almond flavor. These soft, lightly sweetened cookies are coated in crunchy flaked almonds and studded with dried cherries, making them a perfect treat for almond lovers and a wonderful addition to any dessert table.
Ingredients
Scale
Dry Ingredients
- 2 cups almond meal or blanched ground almonds
- 1/2 cup caster / superfine sugar
- 2 tsp lemon zest (from 1 lemon)
- 3 drops natural almond extract
- 1/8 tsp salt
- 1/2 cup dried cherries, chopped
Wet Ingredients
- 2 egg whites, at room temperature (from 2 large eggs)
- 2 tsp honey
- 1 extra egg white
Topping
- 1 1/2 cups flaked almonds
Instructions
- Preheat oven: Preheat your oven to 190°C (375°F) or 170°C (340°F) fan forced. Line two baking trays with parchment paper to prevent sticking.
- Combine dry ingredients: In a large bowl, whisk together the almond meal, superfine sugar, lemon zest, almond extract, and salt until evenly mixed. Stir in the chopped dried cherries and set aside.
- Beat egg whites: Using an electric mixer or whisk, beat the 2 egg whites with honey until soft peaks form. This typically takes about 2 minutes on a high-speed handheld mixer or 1.5 minutes on a stand mixer at medium speed.
- Fold in egg whites: Gently fold the beaten egg whites into the almond mixture, being careful not to deflate the meringue too much—even if it seems like you are, the mixture will remain airy.
- Prepare coating bowls: In a small bowl, whisk the extra egg white until foamy. In another bowl, place the flaked almonds ready for coating.
- Form cookie balls: Using a tablespoon or two spoons, scoop about 1 tablespoon of the mixture and shape it roughly into a 2.5cm (1 inch) ball. Perfect shapes are not necessary.
- Coat in egg white: Dip each ball into the foamy extra egg white, turning with two forks to coat evenly.
- Coat with almonds: Roll the egg-white-coated balls in the flaked almonds, pressing gently to cover them as fully as possible. It’s fine if almonds overlap or stick out.
- Bake the cookies: Place the almond-coated balls on the prepared trays about 2.5cm (1 inch) apart. Bake for 13-15 minutes until golden brown, starting to check at 12 minutes to avoid burning the nuts.
- Cool: Transfer the cookies to a cooling rack to cool completely before serving.
- Store: Store in an airtight container where they will keep for up to 10 days or freeze for longer storage.
Notes
- Note 1: Almond meal can be bought or made by blanching almonds and grinding them finely.
- Note 2: Caster sugar dissolves easily, ensuring smooth texture.
- Note 3: Dried cherries add a fruity note but can be substituted with other dried fruits if desired.
- Note 4: Using room temperature egg whites helps them whip better and incorporate air more effectively.
- Note 5: Soft peaks mean the egg whites hold a gentle peak when the whisk is lifted but the peak tips over.
- Cookies can be frozen in airtight containers for up to 3 months.
- Be sure to monitor baking time carefully to prevent over-browning, especially with the almonds.
- Prep Time: 15 minutes
- Cook Time: 13-15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Keywords: Italian almond cookies, Ricciarelli, gluten free cookies, almond dessert, traditional Italian sweets, soft almond cookies
