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Ricciarelli

4.3

(3)

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RicciarelliAlex Lau

These traditional almond cookies hail from Tuscany; their texture is chewy, similar to macaroons.

Recipe information

  • Yield

    Makes about 12 Servings

Ingredients

1¼

cups slivered almonds

1

teaspoon finely grated lemon zest

½

cup powdered sugar, divided, plus more for dusting

1

large egg white

Pinch of kosher salt

¼

teaspoon vanilla extract

Preparation

  1. Step 1

    Preheat oven to 350°. Toast almonds on a rimmed baking sheet, tossing once, until golden, 5–8 minutes; let cool.

    Step 2

    Pulse almonds, lemon zest, and ¼ cup powdered sugar in a food processor until finely ground. Whisk egg white and salt in a large bowl to medium peaks. Whisking constantly, gradually add ¼ cup powdered sugar; whisk until egg white is very stiff but not dry. Fold in almond mixture and vanilla. Drop heaping tablespoonfuls of batter onto a parchment-lined baking sheet; using wet hands, flatten tops and press sides to make rounded diamond shapes. Chill 30 minutes.

    Step 3

    Bake ricciarelli until edges are lightly golden and firm and centers are still a little soft, 10–12 minutes; let cool on baking sheet. Dust with powdered sugar.

Nutrition Per Serving

Calories (kcal) 90 Fat (g) 6 Saturated Fat (g) 0 Cholesterol (mg) 0 Carbohydrates (g) 7 Dietary Fiber (g) 1 Total Sugars (g) 5 Protein (g) 3 Sodium (mg) 45
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Reviews (3)

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  • I had to beat in the almond not fold and next time I do these i will use rice paper. The taste is good but they need almond essence not vanilla to bring out the almond flavor.

    • megancach

    • Malta

    • 12/21/2017