Dolci > Italiani > Biscotti

Ricciarelli with Honey and Walnuts Recipe

Ingredients with Measurements:
- 2 cups almond flour
- 1 cup powdered sugar
- 2 egg whites
- 1 tsp vanilla extract
- 1/4 tsp almond extract
- 1/4 tsp salt
- 1/2 cup honey
- 1/2 cup chopped walnuts

Special equipment needed:
- Parchment paper
- Baking sheet
- Mixing bowl
- Electric mixer
- Measuring cups and spoons

Step-by-step instructions:

1. Preheat the oven to 325°F (160°C) and line a baking sheet with parchment paper.

2. In a mixing bowl, combine almond flour, powdered sugar, and salt. Mix well.

3. Add egg whites, vanilla extract, and almond extract to the dry ingredients. Mix with an electric mixer until a dough forms.

4. Divide the dough into 12 equal portions and shape them into oval shapes.

5. Place the ovals onto the prepared baking sheet and bake for 15-20 minutes, or until the edges are golden brown.

6. Remove the ricciarelli from the oven and let them cool for 5 minutes.

7. In a small saucepan, heat honey over low heat until it becomes thin and runny.

8. Dip each ricciarelli into the honey and coat it well.

9. Sprinkle chopped walnuts over the honey-coated ricciarelli.

10. Let the ricciarelli cool completely before serving.


Time:
Preparation time: 20 minutes
Cooking time: 15-20 minutes
Temperature:
325°F (160°C)
Serving size:
12 servings

Nutritional information:
Calories per serving: 220
Fat: 12g
Carbohydrates: 25g
Protein: 5g
Sodium: 50mg
Sugar: 22g

Substitutions for ingredients:
- Almond flour can be substituted with all-purpose flour or hazelnut flour.
- Powdered sugar can be substituted with granulated sugar or coconut sugar.
- Honey can be substituted with maple syrup or agave nectar.
- Walnuts can be substituted with pecans or almonds.

Variations:
- Add lemon zest to the dough for a citrusy flavor.
- Use pistachios instead of walnuts for a different flavor and texture.
- Add a pinch of cinnamon to the honey for a warm and spicy flavor.

Tips and tricks:
- Make sure to measure the ingredients accurately for the best results.
- Don't overmix the dough, or it will become tough.
- Let the ricciarelli cool completely before dipping them into the honey to prevent them from falling apart.
- Store the ricciarelli in an airtight container at room temperature for up to 3 days.

Storage instructions:
Store the ricciarelli in an airtight container at room temperature for up to 3 days.

Reheating instructions:
The ricciarelli can be reheated in the oven at 325°F (160°C) for 5-10 minutes.

Presentation ideas:
Arrange the ricciarelli on a platter and drizzle some extra honey over them. Garnish with fresh mint leaves.

Garnishes:
Fresh mint leaves

Pairings:
- Serve with a cup of hot tea or coffee.
- Pair with a glass of sweet dessert wine, such as Vin Santo.

Suggested side dishes:
- Fresh fruit salad
- Cheese plate with figs and crackers

Troubleshooting advice:
- If the dough is too dry, add a little bit of water or egg white to moisten it.
- If the ricciarelli are too soft, bake them for a few more minutes until they are firm.

Food safety advice:
- Make sure to use fresh ingredients and wash your hands before handling food.
- Store the ricciarelli in an airtight container to prevent contamination.

Food history:
Ricciarelli is a traditional Italian almond cookie that originated in Siena, Tuscany. It is typically served during the Christmas season.

Flavor profiles:
Sweet, nutty, and honeyed.

Serving suggestions:
Serve the ricciarelli as a dessert or a sweet snack.

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Region: Italian

Taste: Sweet, Nutty, Honeyed, Chewy