Chocolate Italian Ricciarelli Cookies

Baking and Desserts | Italian cuisine

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

Yield: about 30 cookies. They are the most delicious when warm and freshly baked.

Ingredients

Almond - 5.3 oz
Cocoa Powder - 2 tablespoons
Powdered Sugar - 10.6 oz
Bittersweet Chocolate - 3.5 oz
Almond - 1 teaspoon
Egg white - 2 pieces

Step by Step guide

Step 1

This cookie requires preparation to start the night before. Combine almond or hazelnut flour with cocoa powder and 200 grams of powdered sugar. In a separate bowl, beat the egg whites until stiff peaks form, adding the teaspoon of almond extract at the end of beating. Gently fold the whipped egg whites into the dry almond mixture until homogeneous. Melt the chocolate in a double boiler or microwave, add the chocolate to the dough, and mix until smooth. Cover the bowl with plastic wrap and refrigerate overnight.

Step 2

The next day, take the bowl with the hardened mixture out and let it sit at room temperature for about 10 minutes. Dust the work surface with 100 grams of powdered sugar and start forming the cookies. A teaspoon will help you guess the perfect cookie size. Take a spoon, scoop some dough, and form a ball from the mixture on the spoon, generously roll it in powdered sugar, and slightly flatten it before placing it on a baking sheet lined with parchment paper. (You will need 2 baking sheets for all the cookies). Form the remaining cookies in the same manner and bake in a preheated oven at 320°F for 18–20 minutes.