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Italian Almond Cookies (Ricciarelli) - gluten free!
Recipe video above. These lovely little Italian cookies have a beautiful chewy texture and bursting with almond flavour. And because they're gluten free and dairy free, everyone can enjoy them!The almond sliver coating is something I copied from an Italian bakery in Sydney. It gives the cookie a great textural finish and makes it less fragile. Without it, you need to handle the cookie with care, and to me it feels less like a cookie because the crust is quite soft.These cookies are traditionally studded with dried cherries but other similar dried fruit will work in a pinch eg cranberries, or even raisins.
👥 20 Servings⏱️ Prep & Cook: 30 min⏳ Prep: 15 min🔥 Cook: 15 min👤 Nagi📖 recipetineats
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●bowl
- ●whisk
📝 Preparation Steps
1
Preheat oven to 190°C/375°F (170°C fan). Line 2 trays with baking/parchment paper.
2
Combine Dry Ingredients: Place the almond meal, sugar, zest, almond extract and salt in a bowl. Whisk together until zest and almond extract is evenly distributed. Add the cherries and set aside
3
Beat eggs whites: Using an electric mixer or a whisk, beat the egg whites and honey to soft peaks (Note 5). About ⏱️ 2 minutes on Speed 8 of a handheld beater, or 1 1/⏱️ 2 minutes on Speed 6 of a stand mixer.
egg whites (, at room temperature (from 2 large eggs, Note 4))2honey2 tsp
4
Fold the beaten egg whites gently into the almond mixture. You will seemingly knock most of the air out of the meringue, that's ok! (You actually haven't :) ).
egg whites (, at room temperature (from 2 large eggs, Note 4))2
5
Forming & Coating Cookies:
6
Place Extra egg white in a small bowl and whisk with a fork until foamy. Place flaked almonds in another bowl.
Extra egg white1
7
Form 2.5cm/1" balls: Scoop up about 1 tablespoon of the mixture and shape into a rough ball (2.5cm/1" ball). I do this using 2 eating spoons - we don't need perfect balls here.
8
Coat in egg whites: Drop the ball into foamy egg whites. Use 2 forks to turn to coat, then pick up and place in the flaked almonds.
egg whites (, at room temperature (from 2 large eggs, Note 4))2
9
Almond coating: Coat cookies with the almonds, pressing them on to cover as completely as you can. Don't worry if you get some double layers or pieces sticking out - no need to be neat or thorough here!
10
Bake ⏱️ 13 minutes: Place on prepared tray 2.5cm / 1" apart. Bake for ⏱️ 13-15 minutes until golden brown. Start checking at ⏱️ 12 minutes to be sure the nuts aren’t burning
11
Cool: Transfer to rack to cool completely before serving.
12
Store: Store in an airtight container. They last up to 10 days in a storage container or can be frozen
Nutrition Facts
calories
127 kcal
fat Content
8 g
serving Size
1 serving
fiber Content
2 g
sugar Content
8 g
sodium Content
20 mg
protein Content
4 g
trans Fat Content
1 g
carbohydrate Content
11 g
saturated Fat Content
1 g
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