Italian Almond Cookies (Ricciarelli) - gluten free!
Total Time
30 minutes
Prep Time
15 minutes
Cook Time
15 minutes
Rating
5 out of 5 stars
(53)
Ingredients
20 servings
- 2 cups almond meal or blanched ground almonds (Note 1)
- 1/2 cup caster / superfine sugar (Note 2)
- 2 tsp lemon zest (1 lemon)
- 3 drops natural almond extract
- 1/8 tsp salt
- 1/2 cup dried cherries (, chopped (Note 3)
- 2 egg whites (, at room temperature (from 2 large eggs, Note 4)
- 2 tsp honey
- 1 Extra egg white
- 1 1/2 cups flaked almonds
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Preparation
Step 1
Preheat oven to 190°C/375°F (170°C fan). Line 2 trays with baking/parchment paper.
Step 2
Combine Dry Ingredients: Place the almond meal, sugar, zest, almond extract and salt in a bowl. Whisk together until zest and almond extract is evenly distributed. Add the cherries and set aside
Step 3
Beat eggs whites: Using an electric mixer or a whisk, beat the egg whites and honey to soft peaks (Note 5). About 2 minutes on Speed 8 of a handheld beater, or 1 1/2 minutes on Speed 6 of a stand mixer.
Step 4
Fold the beaten egg whites gently into the almond mixture. You will seemingly knock most of the air out of the meringue, that's ok! (You actually haven't :) ).
Step 5
Forming & Coating Cookies:
Step 6
Place Extra egg white in a small bowl and whisk with a fork until foamy. Place flaked almonds in another bowl.
Step 7
Form 2.5cm/1" balls: Scoop up about 1 tablespoon of the mixture and shape into a rough ball (2.5cm/1" ball). I do this using 2 eating spoons - we don't need perfect balls here.
Step 8
Coat in egg whites: Drop the ball into foamy egg whites. Use 2 forks to turn to coat, then pick up and place in the flaked almonds.
Step 9
Almond coating: Coat cookies with the almonds, pressing them on to cover as completely as you can. Don't worry if you get some double layers or pieces sticking out - no need to be neat or thorough here!
Step 10
Bake 13 minutes: Place on prepared tray 2.5cm / 1" apart. Bake for 13-15 minutes until golden brown. Start checking at 12 minutes to be sure the nuts aren’t burning
Step 11
Cool: Transfer to rack to cool completely before serving.
Step 12
Store: Store in an airtight container. They last up to 10 days in a storage container or can be frozen
Step 13
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