The Secret to Perfect Ricciarelli: An Italian Holiday Classic (VIDEO)
Learn how to make authentic Italian almond cookies. Master Riciarelli recipe with tips for the perfect diamond shape and powdery exterior.
As you prepare for the holiday season, consider adding a touch of Italian elegance to your dessert table with ricciarelli. These exquisite almond cookies, hailing from Siena, Tuscany, have graced festive gatherings since the 14th century. With their distinctive rice-grain shape, crackled sugar-dusted exterior, and soft, granular interior, Ricciarelli offer a unique sensory experience. While traditionally exchanged as gifts during Christmas, alongside Cantucci and Cavallucci, you can now master the art of crafting these delicacies in your own kitchen. Follow this step-by-step guide to create authentic Sienese Ricciarelli that rival those found in the finest Tuscan pastry shops.
What Are Ricciarelli? An Introduction to the Famous Italian Almond Cookies
Ricciarelli, also known as Tuscan almond cookies, are a cherished holiday classic, that has delighted Italian families for centuries. These chewy Italian almond cookies originate from Siena, a picturesque city in Tuscany renowned for its culinary traditions. With their distinctive diamond shape and powdery white exterior, Ricciarelli are instantly recognizable and deeply rooted in Italian culture.
A Sweet Legacy
Dating back to the 14th century, Ricciarelli have earned their place as a beloved treat, particularly during the Christmas season. These delectable morsels are crafted from a simple yet exquisite combination of ground almonds, sugar, and egg whites, resulting in a texture that’s simultaneously crisp on the outside and wonderfully chewy within.
Unique Characteristics
What sets Ricciarelli apart is their crackled surface, dusted generously with powdered sugar, which gives way to a soft, marzipan-like interior. The addition of orange zest and vanilla extract enhances their aromatic profile, making them an irresistible indulgence for almond lovers and cookie enthusiasts alike.
The Ingredients for Perfect Ricciarelli
Creating authentic Tuscan almond cookies, known as Ricciarelli, requires a careful selection of high-quality ingredients. These popular Italian almond cookies derive their distinctive texture and flavor from a handful of key components. These are the ingredients:
- 2 egg whites at room temperature (65 – 70 g) (2½ oz)
- 1 teaspoon lemon juice
- 1 teaspoon vanilla extract
- 1 teaspoon bitter almond extract (optional)
- Finely grated peel of 1 orange
- 200 g almond flour (2 cups)
- 200 g + 300 g icing sugar (1⅔ cups + 2½ cups)
- 2 – 3 tablespoons water
The Almond Base
The star of Ricciarelli is undoubtedly almond flour. Use finely ground blanched almonds for the best texture. If you can’t find almond flour, you can make your own by pulsing whole blanched almonds in a food processor until they reach a fine, powdery consistency.
The Sweet Binding
Powdered sugar is essential for achieving the right sweetness and texture in these Italian almond cookies. It dissolves easily, creating a smooth dough and contributing to the cookies’ signature crackled surface.
The Aromatic Additions
To elevate the flavor profile, incorporate orange zest and vanilla extract. These aromatic ingredients add depth and complexity to the almond base. Some recipes also call for a touch of bitter almond extract, which intensifies the almond flavor and adds a traditional Sienese touch to your Ricciarelli.
Step-by-Step Instructions for Making Authentic Tuscan Ricciarelli at Home
Watch Ricciarelli Video Recipe
Prepare the Almond Dough
Mix the egg whites with lemon juice, vanilla, almond extract and orange zest using a hand whisk for a few seconds until you have a foamy mixture. Add the almond flour and 200 g of powdered sugar (1⅔ cups), and mix with a spoon and then with your hands, until you have a smooth, soft mixture.
Transfer all the mixture to the center of a piece of plastic wrap, form it into a ball and wrap it tightly, then leave it to rest in the fridge for at least 24 hours up to a maximum of 3 days. Remember that the longer it rests, the more fragrant the mixture will become.
Shape your Ricciarelli
At the end of the indicated time, prepare a large baking sheet and line it with parchment paper. Then sprinkle about 150 g of powdered sugar (1¼ cups) onto a work surface or cutting board and place the dough on top. Using your hands, form the dough into a long, wide cylinder about 3 cm thick (1.1 inch). Cut it into 25 pieces of about 20 g each (0.8 oz). Now is the time to preheat the oven to 150 °C (302 °F) in static mode.
Take the first piece, dip it in the powdered sugar and shape it into a grain shape with your hands, flattening, shaping and extending the tips. Transfer the first Ricciarelli cookie to the baking sheet. Repeat with the remaining Ricciarelli, placing them about 4-5 cm apart from each other (about 2 inches). You may need 2 or more sheets, depending on the size.
Lightly moisten your fingers with water and brush them over the surface of the Ricciarelli. Add a layer of about 1 mm of powdered sugar and gently press it down with a spoon to smooth it out.
Bake to Perfection
Bake for the first 5 minutes, then increase to 170 °C (338 °F) for 5 minutes, until the classic cracks form on the surface, then lower to 160 °C (320 °F) and bake for another 5 minutes for a total of about 15 minutes.
Once baked, the Ricciarelli will be soft, so transfer them very gently to a rack, collecting them with a spatula. Let them cool completely before serving. At this point, the consistency of Siena’s Ricciarelli will be perfect: the exterior becomes crisp and crackled, while the interior remains soft! Now you can enjoy Ricciarelli, a delightful Italian holiday classics.
The Secret to Perfect Ricciarelli: An Italian Holiday Classic (VIDEO)
Ingredients
- 2 egg whites at room temperature 65 – 70 g
- 1 teaspoon lemon juice
- 1 teaspoon vanilla extract
- 1 teaspoon bitter almond extract optional
- Finely grated peel of 1 orange
- 200 g almond flour
- 500 g icing sugar
- 3 tablespoons water
Instructions
- Mix the egg whites with lemon juice, vanilla, almond extract and orange zest using a hand whisk for a few seconds until you have a foamy mixture.
- Add the almond flour and 200 g of powdered sugar. Mix with a spoon and then with your hands until you have a smooth, soft mixture.
- Transfer all the mixture to the center of a piece of plastic wrap, form it into a ball and wrap it tightly, then leave it to rest in the fridge for at least 24 hours up to a maximum of 3 days. Remember that the longer it rests, the more fragrant the mixture will become.
- At the end of the indicated time, prepare a large baking sheet and line it with parchment paper. Then sprinkle about 150 g of powdered sugar onto a work surface or cutting board and place the dough on top.
- Using your hands, form the dough into a long, wide cylinder about 3 cm thick. Cut it into 25 pieces of about 20 g each.
- Now is the time to preheat the oven to 150 °C in static mode.
- Take the first piece, dip it in the powdered sugar and shape it into a grain shape with your hands, flattening, shaping and extending the tips.
- Transfer the first Ricciarello to the lined baking sheet. Repeat with the remaining Ricciarelli, placing them about 4-5cm apart from each other. You may need 2 or more sheets depending on the size.
- Lightly moisten your fingers with water and brush them over the surface of the ricciarelli. Add a layer of about 1mm of powdered sugar and gently press it down with a spoon to smooth it out.
- Bake in a preheated static oven at 150 °C for the first 5 minutes, then increase to 170 °C for 5 minutes until the classic cracks form on the surface, then lower to 160 °C and bake for another 5 minutes for a total of about 15 minutes.
- Once baked, the Ricciarelli will be soft, so transfer them very gently to a rack, collecting them with a spatula.
- Let them cool and rest for about an hour before serving. At this point, the consistency of Siena’s Ricciarelli will be perfect!
