Ricciarelli Tuscan Almond Cookies Recipe

Let me take you on a sweet culinary adventure with these delightful almond cookies—your taste buds are in for a treat!

I love crafting these delicate Ricciarelli cookies, a Tuscan delight. With blanched almonds ground to perfection and a hint of lemon zest, they’re slightly sweetened with powdered sugar and honey.

The vanilla and almond extracts add depth, while egg whites create their signature chewy texture. These are a classic in my kitchen.

Ricciarelli Tuscan Almond Cookies Recipe Ingredients

• Blanched Almonds: Rich in protein, healthy fats, and fiber.
• Powdered Sugar: Adds sweetness; main carbohydrate source.
• Vanilla Extract: Enhances flavor with aromatic richness.
• Almond Extract: Intensifies almond flavor; use sparingly.
• Egg Whites: Provide structure; high in protein and low fat.
• Honey: Natural sweetener; adds moisture and flavor depth.
• Lemon Zest: Lends freshness and mild citrus aroma.
• Baking Powder: Leavening agent; aids in cookie rise.

Ricciarelli Tuscan Almond Cookies Recipe Ingredient Quantities

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• 2 cups (200g) blanched almonds
• 1 1/2 cups (180g) powdered sugar, plus extra for dusting
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract
• 2 large egg whites
• 1 tablespoon honey
• Zest of 1 lemon
• 1/4 teaspoon baking powder
• Pinch of salt

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How to Make this Ricciarelli Tuscan Almond Cookies Recipe

1. Preheat your oven to 325°F (165°C) and line a baking sheet with parchment paper.

2. In a food processor, process the blanched almonds until finely ground.

3. In a large bowl, combine the ground almonds with the powdered sugar, baking powder, and a pinch of salt.

4. Add the lemon zest, vanilla extract, almond extract, and honey to the dry ingredients and mix well.

5. In a separate bowl, beat the egg whites until soft peaks form.

6. Gently fold the beaten egg whites into the almond mixture until a sticky dough forms.

7. Lightly dust a clean surface with powdered sugar and divide the dough into small portions, rolling each portion into an oval or diamond shape.

8. Place the shaped cookies onto the prepared baking sheet, leaving space between each cookie.

9. Lightly dust the tops with additional powdered sugar.

10. Bake for about 20–25 minutes, or until the cookies are lightly golden. Let them cool on the baking sheet before transferring to a wire rack. Enjoy!

Ricciarelli Tuscan Almond Cookies Recipe Equipment Needed

1. Oven
2. Baking sheet
3. Parchment paper
4. Food processor
5. Large mixing bowl
6. Small mixing bowl
7. Electric mixer or whisk
8. Spatula
9. Measuring cups
10. Measuring spoons
11. Zester or grater
12. Clean surface for rolling
13. Wire rack

FAQ

• What is the texture of Ricciarelli Tuscan Almond Cookies?
  The cookies are chewy with a slight crisp on the outside, characteristic of a classic Italian almond cookie.
• Can I use regular almonds instead of blanched almonds?
  Blanched almonds are recommended to achieve the traditional appearance and texture, but you can use regular almonds if you don’t mind a slightly different texture and a visible speckled appearance.
• Is it possible to make these cookies gluten-free?
  Yes, Ricciarelli cookies are naturally gluten-free as they do not contain any wheat flour.
• What is the purpose of adding lemon zest?
  Lemon zest adds a refreshing citrus note that complements the almond flavor, enhancing the overall taste of the cookies.
• Can I substitute another nut for almonds?
  While traditional Ricciarelli use almonds, you could experiment with other nuts like hazelnuts, but it will alter the flavor and authenticity.
• How should I store the cookies to maintain freshness?
  Store the cookies in an airtight container at room temperature for up to a week to keep them fresh and chewy.

Ricciarelli Tuscan Almond Cookies Recipe Substitutions and Variations

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• Blanched almonds can be substituted with almond flour in equal measure.
• Powdered sugar can be replaced with an equal amount of a sugar substitute that is suitable for baking, like erythritol.
• Honey can be substituted with maple syrup or agave syrup in the same quantity.
• Lemon zest can be replaced with orange zest for a different citrus flavor.
• Vanilla extract can be substituted with an equal amount of vanilla bean paste.

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Pro Tips

1. Use Fresh Almonds For the best flavor, make sure your blanched almonds are fresh. If they are stored for too long, they can become stale or develop off-flavors. Toasting them lightly before processing can also enhance their flavor.

2. Egg White Consistency When beating the egg whites, make sure to achieve soft peaks. Over-beating them can lead to a dense texture in the final cookie. Soft peaks will ensure that the cookies stay light and airy.

3. Chill the Dough If your dough feels too sticky to handle, cover it and refrigerate for about 30 minutes. This makes it easier to shape and reduces the likelihood of the dough spreading too much during baking.

4. Zest Technique When zesting the lemon, be sure to only remove the yellow outer layer, avoiding the white pith underneath, as it can add bitterness. This will ensure a bright and citrusy flavor in your cookies.

5. Cookie Spacing Make sure to leave enough space between each cookie on the baking sheet as they will expand slightly during baking. Proper spacing ensures even cooking and allows them to develop a uniform golden color.