Ingredients
Cookie Dough
- 2 egg whites
- 1 dash lemon juice
- 2 1/4 cups almond flour
- 1 3/4 cups powdered sugar
- 1 pinch salt
- 1/4 tsp baking powder
- 1 tsp orange zest (about half a large orange)
- 1 tbsp almond extract
- 1 tsp vanilla extract
Coating
- 1/2 cup powdered sugar for coating cookies
Instructions
- Prepare the Egg Whites: In a clean bowl, lightly beat the 2 egg whites with a dash of lemon juice until frothy but not stiff. The lemon juice helps stabilize the egg whites for better texture in the cookies.
- Mix Dry Ingredients: In another large bowl, combine the almond flour, 1 3/4 cups powdered sugar, salt, and baking powder. Mix thoroughly to ensure even distribution of leavening and sweetness.
- Add Flavorings: Stir in the orange zest, almond extract, and vanilla extract into the dry mixture to infuse the batter with aromatic flavor highlights.
- Combine Ingredients: Gradually fold the egg white mixture into the dry ingredients, mixing carefully until a sticky, malleable dough forms. The dough should be soft but hold its shape when handled.
- Chill Dough: Wrap the dough in plastic wrap and refrigerate for about 1 hour to firm up, making the dough easier to shape.
- Shape Cookies: Preheat your oven to 325°F (165°C). Using wet hands, form the dough into small oval or diamond-shaped cookies about 1/2 inch thick and 2 inches long. The wet hands prevent sticking.
- Coat Cookies: Generously dust each shaped cookie with the 1/2 cup powdered sugar coating, ensuring an even layer that will bake into the classic cracked top appearance.
- Bake: Place the cookies on a parchment-lined baking sheet, spaced about 1 inch apart. Bake in the preheated oven for 15 to 20 minutes until the cookies have puffed slightly and show characteristic crackling on the surface but remain pale and chewy inside.
- Cool and Serve: Allow the cookies to cool completely on the baking sheet before transferring to a wire rack or serving plate. Ricciarelli are best enjoyed fresh but can be stored in an airtight container for up to one week.
Notes
- Use superfine almond flour for the best texture and flavor.
- Ensure egg whites are at room temperature before mixing for better incorporation.
- Do not overbake to maintain the chewy texture inside.
- These cookies naturally have no flour, making them gluten free.
- If almond extract is unavailable, increase vanilla extract slightly but the almond flavor is signature.
- Prep Time: 15 minutes
- Cook Time: 15-20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
- Diet: Gluten Free
