The Secret to Perfect Ricciarelli: An Italian Holiday Classic (VIDEO)
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.
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!