Ricciarelli are wonderful with a cup of strong coffee or tea, if you’re not a coffee drinker. In Toscana, they’re a festive food, baked and eaten especially during Christmas, and dipped into a glass of Vin Santo.
They’re gluten-free.
Ricciarelli cookies
(Siena mandliküpsised)
300 g ground almonds/almond meal
280 g caster sugar
100 g icing sugar/confectioner’s sugar
1 tsp baking powder
a pinch of salt
1 orange, finely zested
2 egg whites
2 tsp almond extract (optional)
For dusting:
icing sugar/confectioner’s sugar
Mix ground almonds, caster sugar, icing sugar, baking powder, salt and the finely grated orange zest in a bowl.
In another bowl, whisk the egg whites until soft peaks form. Add the almond mixture, folding gently to combine. You’ll have a rather sticky mixture. (Add the almond extract now, if using).
Using a teaspoon, take about 20 to 30 grams (about an ounce or so) of the mixture and form into oval/oblong patties, flattening them lightly between your palms. Place onto a cookie sheet, covered with parchment/baking paper, leaving some space between the cookies. They won’t spread a lot, but it’s better to be safe.
Once you’ve formed all the cookies and arranged them onto the cookie sheet, dust them generously with icing sugar. Leave to dry them out at the room temperature for 1-3 hours - the bigger the cookies, the more time they need to dry.
Bake in a pre-heated 150C oven for 20-25 minutes, until the cookies are just a little bit golden and hardened at the edges - you don’t want them golden brown, or they’ll be too crispy when they cool. You want your ricciarelli to remain soft and chewy inside!
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