Ingredients with Measurements:
- 2 cups almond flour
- 1 cup powdered sugar
- 1/2 cup hazelnut flour
- 1/2 tsp ground cinnamon
- 2 egg whites
- 1 tsp vanilla extract
- 1/4 tsp almond extract
- 1/4 cup granulated sugar
- Pinch of salt
- Powdered sugar for dusting
Special equipment needed:
- Stand mixer or hand mixer
- Baking sheets
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 325°F (160°C). Line baking sheets with parchment paper.
2. In a mixing bowl, whisk together the almond flour, powdered sugar, hazelnut flour, and cinnamon.
3. In a separate mixing bowl, beat the egg whites with a pinch of salt until stiff peaks form.
4. Gradually add the granulated sugar to the egg whites, beating until the mixture is glossy and forms stiff peaks.
5. Fold in the vanilla and almond extracts.
6. Gradually fold the dry ingredients into the egg white mixture until well combined.
7. Using a cookie scoop or spoon, drop the dough onto the prepared baking sheets, spacing them about 2 inches apart.
8. Bake for 15-18 minutes, or until the edges are lightly golden and the tops are firm to the touch.
9. Remove from the oven and let cool on the baking sheets for 5 minutes.
10. Dust with powdered sugar before serving.
Time:
Preparation time: 20 minutes
Cooking time: 15-18 minutes
Temperature:
325°F (160°C)
Serving size:
Makes about 24 cookies
Nutritional information:
Per serving (1 cookie):
Calories: 90
Total Fat: 5g
Saturated Fat: 0.4g
Cholesterol: 0mg
Sodium: 10mg
Total Carbohydrate: 9g
Dietary Fiber: 1g
Sugars: 7g
Protein: 2g
Substitutions for ingredients:
- Almond flour can be substituted with all-purpose flour or gluten-free flour.
- Hazelnut flour can be substituted with almond flour or all-purpose flour.
- Granulated sugar can be substituted with coconut sugar or brown sugar.
Variations:
- Add lemon zest or orange zest for a citrus twist.
- Substitute the cinnamon with cardamom or nutmeg for a different flavor profile.
- Add chopped nuts, such as almonds or pecans, for added texture.
Tips and tricks:
- Make sure to beat the egg whites until stiff peaks form for the best texture.
- Use a cookie scoop or spoon to ensure even cookie sizes.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Storage instructions:
Store the cookies in an airtight container at room temperature for up to 5 days.
Reheating instructions:
The cookies can be reheated in the oven at 325°F (160°C) for 5-7 minutes.
Presentation ideas:
Arrange the cookies on a platter and dust with powdered sugar for a simple and elegant presentation.
Garnishes:
Garnish with chopped nuts or a sprinkle of cinnamon for added flavor and texture.
Pairings:
Serve with a cup of coffee or tea for a sweet treat.
Suggested side dishes:
These cookies are perfect on their own, but can also be served with fresh fruit or a cheese plate for a more substantial dessert.
Troubleshooting advice:
- If the cookies are too flat, make sure the egg whites are beaten until stiff peaks form.
- If the cookies are too dry, try adding a tablespoon of milk or water to the dough.
Food safety advice:
Make sure to store the cookies in an airtight container to prevent them from drying out or becoming stale.
Food history:
Ricciarelli are traditional Italian almond cookies that originated in Siena, Italy. They are typically made with almond flour, egg whites, and sugar, and are often flavored with vanilla or citrus zest.
Flavor profiles:
These cookies have a nutty and sweet flavor, with a hint of cinnamon.
Serving suggestions:
Serve these cookies as a sweet treat after dinner or as a snack with coffee or tea.
Related Categories
Cooking Method: N/A
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Region: Italian
Taste: Sweet, Nutty, Cinnamon, Aromatic, Cinnamon-Spiced