Ingredients with Measurements:
- 2 cups almond flour
- 1 1/2 cups powdered sugar
- 2 egg whites
- 1/4 teaspoon salt
- 1 tablespoon lemon zest
- 1 tablespoon poppy seeds
- Additional powdered sugar for dusting
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 (160°C). Line a baking sheet with parchment paper.
2. In a mixing bowl, combine the almond flour, powdered sugar, and salt.
3. Add the egg whites to the dry ingredients and mix until a dough forms.
4. Add the lemon zest and poppy seeds to the dough and mix until evenly distributed.
5. Dust a clean surface with powdered sugar and turn the dough out onto it. Knead the dough for a few minutes until it becomes smooth and pliable.
6. Divide the dough into 16 equal portions and shape each portion into an oval shape.
7. Place the ovals onto the prepared baking sheet and bake for 18-20 minutes, or until the edges are lightly golden.
8. Remove the baking sheet from the oven and allow the ricciarelli to cool for a few minutes before transferring them to a wire rack to cool completely.
9. Once the ricciarelli are cool, dust them with additional powdered sugar before serving.
Time:
Preparation time: 15 minutes
Cooking time: 18-20 minutes
Temperature:
325°F (160°C)
Serving size:
16 ricciarelli
Nutritional information:
Calories: 140
Fat: 7g
Carbohydrates: 16g
Protein: 4g
Substitutions for ingredients:
- Almond flour can be substituted with hazelnut flour or all-purpose flour.
- Lemon zest can be substituted with orange zest or lime zest.
- Poppy seeds can be substituted with sesame seeds or chopped nuts.
Variations:
- Add a teaspoon of vanilla extract to the dough for extra flavor.
- Dip the ricciarelli in melted chocolate for a decadent treat.
- Add a teaspoon of cinnamon to the dough for a warm, spicy flavor.
Tips and tricks:
- Be sure to use room temperature egg whites for best results.
- Dusting the surface with powdered sugar before kneading the dough will prevent it from sticking.
- Store the ricciarelli in an airtight container at room temperature for up to a week.
Storage instructions:
Store the ricciarelli in an airtight container at room temperature for up to a week.
Reheating instructions:
The ricciarelli can be reheated in a 325°F (160°C) oven for a few minutes to refresh them.
Presentation ideas:
Arrange the ricciarelli on a platter and dust them with powdered sugar. Serve with a cup of tea or coffee.
Garnishes:
Garnish the ricciarelli with fresh berries or a sprig of mint.
Pairings:
Pair the ricciarelli with a glass of sweet dessert wine, such as Moscato or Vin Santo.
Suggested side dishes:
Serve the ricciarelli with a side of fresh fruit or a cheese plate.
Troubleshooting advice:
- If the dough is too dry, add a teaspoon of water at a time until it becomes pliable.
- If the ricciarelli spread too much during baking, chill the dough for 30 minutes before shaping and baking.
Food safety advice:
Be sure to use fresh, high-quality ingredients and wash your hands and equipment thoroughly before preparing the recipe.
Food history:
Ricciarelli are traditional Italian almond cookies that originated in Siena, Tuscany. They are typically served during the Christmas season.
Flavor profiles:
The ricciarelli have a nutty, sweet flavor with a hint of lemon and a crunchy poppy seed texture.
Serving suggestions:
Serve the ricciarelli as a sweet treat after dinner or as a snack with a cup of tea or coffee.
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Region: Italian