Ingredients with Measurements:
- 2 cups almond flour
- 1 1/2 cups powdered sugar
- 2 egg whites
- 1/4 cup granulated sugar
- 1 tbsp instant coffee powder
- 1 tbsp cocoa powder
Special equipment needed:
- Parchment paper
- Baking sheet
- Mixing bowls
- Electric mixer
- Sifter
Step-by-step instructions:
1. Preheat the oven to 325°F (160°C). Line a baking sheet with parchment paper.
2. In a mixing bowl, sift together the almond flour and powdered sugar.
3. In a separate mixing bowl, beat the egg whites until stiff peaks form. Gradually add the granulated sugar while continuing to beat until the mixture is glossy and stiff.
4. Fold the almond flour mixture into the egg white mixture until well combined.
5. Divide the dough into two portions. In one portion, mix in the instant coffee powder. In the other portion, mix in the cocoa powder.
6. Roll each portion of dough into a log shape and cut into 1-inch pieces.
7. Place the pieces onto the prepared baking sheet, leaving space between each piece.
8. Bake for 15-18 minutes or until the edges are lightly golden.
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: 15-18 minutes
Temperature:
325°F (160°C)
Serving size:
Makes approximately 24 cookies
Nutritional information:
Calories: 90
Fat: 5g
Carbohydrates: 10g
Protein: 2g
Substitutions for ingredients:
- Almond flour can be substituted with hazelnut flour or all-purpose flour.
- Powdered sugar can be substituted with granulated sugar that has been processed in a blender or food processor.
- Instant coffee powder can be substituted with espresso powder or omit it for plain ricciarelli.
- Cocoa powder can be substituted with melted chocolate or omit it for plain ricciarelli.
Variations:
- Add orange zest or lemon zest for a citrus twist.
- Add chopped pistachios or dried cranberries for texture and flavor.
Tips and tricks:
- Make sure to sift the almond flour and powdered sugar to prevent lumps in the dough.
- Use a cookie scoop or tablespoon to portion the dough for 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:
The cookies can be reheated in a 325°F (160°C) oven for 5 minutes or until warmed through.
Presentation ideas:
Arrange the cookies on a platter and dust with powdered sugar for a simple presentation.
Garnishes:
Garnish with a sprinkle of cocoa powder or chopped nuts for added texture and flavor.
Pairings:
Serve with a cup of coffee or tea for a delicious snack.
Suggested side dishes:
Serve with fresh fruit or a cheese plate for a light dessert.
Troubleshooting advice:
- If the dough is too sticky, add more almond flour.
- If the cookies are too dry, reduce the baking time.
Food safety advice:
Make sure to store the cookies in an airtight container to prevent moisture and bacteria growth.
Food history:
Ricciarelli are traditional Italian almond cookies that originated in Siena, Tuscany. They are typically served during the Christmas season.
Flavor profiles:
The combination of almond flour, powdered sugar, coffee, and cocoa powder creates a rich and nutty flavor with a hint of coffee and chocolate.
Serving suggestions:
Serve the cookies as a dessert or snack with a cup of coffee or tea.
Related Categories
Cooking Method: N/A
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Region: Italian
Taste: Sweet, Nutty, Coffee, Chocolatey, Coffee-Flavored