Ricciarelli Almond Cookies
Baking and Desserts | Italian cuisine
⏳ Time
35 minutes
🥕 Ingredients
7
🍽️ Servings
12
Description
Ricciarelli should be stored in a closed tin can in layers separated by oiled paper. One serving contains 89 kcal.
Ingredients
- Sugar - 10.6 oz
- Honey - 1 tablespoon
- Egg white - 1 piece
- Peeled chestnuts - 8.8 oz
- Vanillin - a pinch
- Olive Oil - 1½ tablespoons
- Powdered Sugar - to taste
Step by Step guide
Step 1
Preheat the oven to 284°F.
Step 2
Grind the almonds in a blender, combine with sugar, and sift through a sieve.
Step 3
Add honey, zest, vanillin, and lightly beaten egg white.
Step 4
Mix until a homogeneous mixture is achieved.
Step 5
Dust the work surface with powdered sugar and roll out the almond mixture to a thickness of 2 cm. Using a knife dusted with powdered sugar, cut the almond dough into pieces measuring 7 cm in length and 4 cm in width.
Step 6
Line a baking sheet with parchment paper, grease with oil, and place the almond ricciarelli on it. Bake in the oven for 15 minutes, ensuring they do not darken but remain soft and light. Optionally, the finished cookies can be decorated with grated lemon zest and almond flakes.
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