Description
Italian Almond Cookies, known as Ricciarelli, are a delightful gluten-free treat made with almond meal, dried cherries, and honey. These chewy, nutty cookies are perfectly coated with flaked almonds and offer a subtle citrus and almond flavor, making them a sophisticated yet simple dessert ideal for any occasion.
Ingredients
Scale
Dry Ingredients
- 2 cups almond meal or blanched ground almonds
- 1/2 cup caster / superfine sugar
- 2 tsp lemon zest (from 1 lemon)
- 3 drops natural almond extract
- 1/8 tsp salt
- 1/2 cup dried cherries, chopped
Wet Ingredients
- 2 egg whites, at room temperature (from 2 large eggs)
- 2 tsp honey
- 1 extra egg white
Coating
- 1 1/2 cups flaked almonds
Instructions
- Preheat Oven: Preheat your oven to 190°C (375°F) or 170°C fan assisted. Line two baking trays with parchment or baking paper to ensure the cookies don’t stick during baking.
- Combine Dry Ingredients: In a bowl, whisk together the almond meal, caster sugar, lemon zest, almond extract, and salt until the lemon zest and almond extract are evenly distributed. Add the chopped dried cherries and set the mixture aside.
- Beat Egg Whites: Using an electric mixer or whisk, beat the two egg whites with honey until soft peaks form. This generally takes about 2 minutes on a handheld mixer at speed 8 or 1 1/2 minutes on a stand mixer at speed 6.
- Fold Egg Whites into Almond Mixture: Gently fold the beaten egg whites into the almond and cherry mixture. Be careful not to deflate too much of the air, as it helps create a light texture in the cookies.
- Prepare Coating: Place the extra egg white in a small bowl and whisk until foamy. In a separate bowl, place the flaked almonds for coating.
- Form Cookie Balls: Using two spoons, scoop about one tablespoon of the dough and shape it roughly into a 2.5 cm (1 inch) ball. Precision isn’t necessary here.
- Coat Cookies: Dip each ball into the foamy egg white, using two forks to turn and coat evenly. Then, roll the ball in the bowl of flaked almonds, pressing almonds onto the surface until well coated, even if some layers overlap or almond pieces stick out.
- Arrange on Tray: Place the coated balls on the prepared baking trays, spacing them about 2.5 cm (1 inch) apart to allow for spreading during baking.
- Bake: Bake in the preheated oven for 13 to 15 minutes until the cookies turn a golden brown. Begin checking at 12 minutes to prevent burning, especially of the almonds.
- Cool: Transfer the baked cookies onto a wire rack and allow them to cool completely to set their shape and texture.
- Store: Once cooled, store the cookies in an airtight container. They will keep fresh for up to 10 days or can be frozen for longer storage.
Notes
- The almond meal or ground almonds should be finely ground and blanched for the best texture.
- Caster sugar is preferred for its fine texture that blends well without grittiness.
- Dried cherries add a subtle fruity contrast but can be substituted with other dried fruits like cranberries or raisins.
- Egg whites should be at room temperature for better whipping volume.
- Beating the egg whites with honey helps stabilize the meringue and adds a touch of sweetness.
- Cookies are best eaten within 10 days but can be frozen to extend shelf life.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Keywords: Italian almond cookies, Ricciarelli, gluten free cookies, almond dessert, Italian dessert, cherry almond cookies, baking, holiday cookies
