Ingredients with Measurements:
- 2 cups almond flour
- 1 cup powdered sugar
- 2 egg whites
- 1/4 cup amaretto liqueur
- 1/2 cup sliced almonds
- 1/4 tsp almond extract
- Pinch of salt
Special equipment needed:
- Parchment paper
- Baking sheet
- Mixing bowl
- Hand mixer or stand mixer
- Measuring cups and spoons
Step-by-step instructions:
1. Preheat the oven to 325°F (165°C). Line a baking sheet with parchment paper.
2. In a mixing bowl, combine the almond flour, powdered sugar, and salt.
3. In a separate bowl, beat the egg whites until stiff peaks form.
4. Add the amaretto liqueur and almond extract to the egg whites and mix until well combined.
5. Fold the egg white mixture into the almond flour mixture until a dough forms.
6. Roll the dough into small balls and flatten them slightly with your hands.
7. Place the sliced almonds on a plate and press each cookie into the almonds, coating both sides.
8. Place the cookies on the prepared baking sheet and bake for 15-20 minutes, or until lightly golden brown.
9. Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Time:
Preparation time: 20 minutes
Cooking time: 15-20 minutes
Temperature:
325°F (165°C)
Serving size:
Makes approximately 20 cookies
Nutritional information:
Calories per serving: 110
Fat: 7g
Carbohydrates: 10g
Protein: 3g
Sugar: 8g
Sodium: 10mg
Substitutions for ingredients:
- Almond flour can be substituted with hazelnut flour or all-purpose flour.
- Powdered sugar can be substituted with granulated sugar processed in a food processor.
- Amaretto liqueur can be substituted with almond extract or vanilla extract.
Variations:
- Add orange zest or lemon zest to the dough for a citrusy twist.
- Dip the cookies in melted chocolate for a decadent treat.
- Add chopped dried fruit, such as apricots or cranberries, to the dough for added texture and flavor.
Tips and tricks:
- Make sure to beat the egg whites until stiff peaks form for a light and airy texture.
- Use a cookie scoop to ensure even-sized cookies.
- Let the cookies cool completely before storing to prevent them from becoming soggy.
Storage instructions:
Store the cookies in an airtight container at room temperature for up to 1 week.
Reheating instructions:
To reheat, place the cookies in a preheated 325°F (165°C) oven for 5-7 minutes, or until warmed through.
Presentation ideas:
Arrange the cookies on a platter and dust with powdered sugar for a simple yet elegant presentation.
Garnishes:
Garnish with fresh berries or a sprig of mint for a pop of color.
Pairings:
Serve with a cup of hot tea or coffee for a cozy treat.
Suggested side dishes:
These cookies are perfect on their own, but can also be served with a cheese plate or fruit platter for a light dessert.
Troubleshooting advice:
- If the dough is too dry, add a splash of amaretto liqueur or a tablespoon of water.
- If the cookies are spreading too much, chill the dough for 30 minutes before baking.
Food safety advice:
- Make sure to use fresh egg whites and store the cookies properly to prevent foodborne illness.
- If you have a nut allergy, avoid this recipe.
Food history:
Ricciarelli are traditional Italian almond cookies that originated in Siena, Tuscany. They are often served during the Christmas season.
Flavor profiles:
These cookies are sweet and nutty with a hint of almond liqueur.
Serving suggestions:
Serve these cookies as a sweet treat after dinner or with a cup of tea or coffee.
Related Categories
Cooking Method: N/A
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Region: Italian
Taste: Sweet, Nutty, Almondy, Amaretto, Amaretto-Flavored