Ricciarelli

Ricciarelli originate from 14th century Siena. The legend goes that they were introduced by Ricciardetto della Gherardesca in his castle near Volterra upon his return from the Crusades. If you ask me though, I would say that these unassuming Italian almond cookies come directly from heaven! They are chewy like a macaroon, an almond punch with a blast of orange zest….amazeballs!!!! Each bite is a delight so savor it slowly…and trust me, you will not be able to stop at one!

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Recipe

Ricciarelli

• 2 egg whites

• 1/4 teaspoon lemon juice

• 2 1/4 cups almond MEAL (I prefer almond meal over almond flour for the texture)

• 1 3/4 cup powdered sugar

• 1 pinch salt

• 1/4 teaspoon baking powder

• zest of one small orange

• 1 Tablespoon almond extract

• 1 teaspoon vanilla extract

• 1/2 cup powdered sugar for rolling

Directions

1. Whip egg whites and lemon juice in Kitchen Aid mixer at high speed until stiff peaks form.

2. Mix together all your dry ingredients in a bowl. Fold into egg white mixture carefully 1/3 at a time until well combined.

3. Add orange zest and extracts and fold until combined.

4. Using a small ice cream scoop, roll into a ball in your hand and then coat in the powdered sugar. Place on cookie sheet about 2” apart. This usually makes about 12-14 cookies so I just separate and put all on one sheet. I form them gently into little oval shapes on the pan.

5. This step is crucial. Let sit uncooked at room temp for about one hour. This will make the tops dry out slightly. Right before baking, press them gently at either end to make the top crack slightly.

6. Put cookies in preheated 300 oven and cook for exactly 20 minutes. When done, remove from oven and allow to cool. They are delicious warm but even better the next day if you can wait!

   Mangia, mangia!!!