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Ricciarelli Cookies
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Ricciarelli are chewy Italian almond cookies that originated from Siena. They’re easy to make, gluten free and perfect for Christmas!
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INGREDIENTS
- Almond flour
- Confectioners' sugar
- Lemon/orange zest
- Baking powder
- Salt
- Egg whites
- Lemon/orange juice
- Almond extract
- Vanilla extract
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STEP 1
Sift the almond flour and confectioners’ sugar into a medium bowl. Whisk in the lemon/orange zest, baking powder and salt. Set aside.
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STEP 2
Using a hand mixer or a stand mixer fitted with the whisk attachment, whip the egg whites and lemon/orange juice on medium speed until they form stiff peaks.
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STEP 3
Gently fold the dry ingredients into the egg whites in 2-3 batches then fold in the almond and vanilla extracts.
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STEP 4
Scoop dough into a bowl of confectioners’ sugar. Generously cover the cookie dough in sugar then shape into an oval and place on a baking sheet.
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STEP 5
Let shaped cookie dough dry out on the baking sheet for 1 hour then pre crack the cookies by squeezing the ends of the ovals until cracks form.
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STEP 6
Bake ricciarelli cookies at 300°F for 20 minutes then cool on the baking sheet.
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Get the full recipe in the link below!
Get The Full Recipe!