The enchanting streets of Siena, Italy have given us many culinary treasures, but perhaps none as beloved as Ricciarelli – the delicate almond cookies that have graced Italian tables since the 14th century. These chewy, aromatic cookies were originally created in Siena’s ancient monasteries and quickly became a staple of Tuscan Christmas celebrations. Today, these gluten-free delicacies are enjoyed year-round, cherished for their soft interior and slightly crispy exterior dusted with powdered sugar.
Ingredients
For the Cookie Dough
- 200g (2 cups) almond flour
- 200g (1¾ cups) icing sugar/powdered sugar
- 2g (½ teaspoon) salt
- 2g (½ teaspoon) baking powder
- 2 large egg whites (70g/⅓ cup)
- 1 organic orange, zested
- 15ml (1 tablespoon) almond extract
- 5ml (1 teaspoon) vanilla extract
For Coating
- 50g (¼ cup) granulated sugar
- 50g (½ cup) icing sugar/powdered sugar
Time Requirements
- Preparation Time: 30 minutes
- Resting Time: 1 hour
- Baking Time: 20 minutes
- Total Time: 1 hour 50 minutes
Step-by-Step Instructions
- Prepare Your Workspace
- Preheat the oven to 150°C (300°F)
- Line a baking tray with parchment paper
- Ensure all ingredients are at room temperature
- Mix Dry Ingredients
- Sift almond flour and icing sugar together into a large bowl
- Add salt and baking powder
- Whisk to combine thoroughly
- Prepare Egg Whites
- In a clean, dry bowl, beat egg whites until stiff peaks form
- The peaks should stand straight up when the beater is lifted
- Combine Ingredients
- Gradually fold the almond mixture into the egg whites in three portions
- Add orange zest, almond extract, and vanilla extract
- Mix until just combined, maintaining the airiness
- Shape the Cookies
- Pour granulated sugar and icing sugar for coating into separate shallow dishes
- Take approximately 1 tablespoon of dough
- Shape into an oval approximately 2 inches long
- Roll first in granulated sugar, then in icing sugar
- Rest and Bake
- Place cookies on prepared baking sheet, leaving 1 inch between each
- Let rest at room temperature for 1 hour
- Bake for 20 minutes until slightly golden at edges
- Cool completely on wire rack
Nutritional Information
Per cookie (based on 24 cookies):
- Calories: 95
- Protein: 2.5g
- Carbohydrates: 14g
- Fat: 4g
- Fiber: 1g
- Sugar: 12g
Professional Tips for Perfect Ricciarelli
- Temperature Control
- All ingredients should be at room temperature
- Maintain consistent oven temperature throughout baking
- Never open the oven door during baking
- Texture Optimization
- Use superfine almond flour for best results
- Double-sift dry ingredients to ensure no lumps
- Handle dough gently to maintain air bubbles
- Humidity Considerations
- Avoid making on very humid days
- Store ingredients in airtight containers
- Adjust resting time according to room humidity
Variations and Substitutions
- Traditional Enhancement
- Replace almond extract with 30g pure almond paste
- Add 50g finely ground pistachios for complexity
- Incorporate 5g orange blossom water for authenticity
- Citrus Alternatives
- Substitute orange zest with lemon or lime
- Add 2g dried citrus peel to intensify flavor
- Include 5ml citrus extract for stronger profile
Frequently Asked Questions
Q: Can I make these cookies ahead of time?
A: Yes, Ricciarelli can be made up to 2 weeks in advance. Store in an airtight container at room temperature.
Q: Why did my cookies spread too much during baking?
A: This typically occurs when the dough hasn’t rested long enough or the oven temperature is too low. Ensure proper resting time and oven temperature calibration.
Q: Can I freeze these cookies?
A: Yes, they freeze well for up to 3 months. Thaw at room temperature for 2-3 hours before serving.
Q: Are these cookies naturally gluten-free?
A: Yes, but verify that all ingredients, especially baking powder, are certified gluten-free if serving to those with celiac disease.
Storage and Make-Ahead Tips
Short-Term Storage
- Store in an airtight container at room temperature
- Place parchment paper between layers
- Consume within 2 weeks for best quality
Long-Term Storage
- Freeze in airtight container for up to 3 months
- Separate layers with parchment paper
- Thaw completely before serving
Make-Ahead Options
- Prepare dough up to 24 hours in advance
- Store covered in refrigerator
- Bring to room temperature before shaping
- Shape and coat just before baking
These beloved Italian cookies carry centuries of tradition in every bite. Whether served with coffee, dessert wine, or as a sweet afternoon treat, Ricciarelli continue to charm food lovers worldwide with their distinctive texture and rich almond flavor.