Ricciarelli Cookies (Italian Ricciarelli) were first cooked in XIV century in the Italian region of Tuscany. To this day often baked for Christmas, filling everything with a delicious aroma almonds. After all, the basis of cookies is ground almonds and not a gram wheat flour. It is mixed with sugar, egg, honey and soda, form balls and roll them in icing sugar. When baking the cookie fades and its sugar surface hardens and covered with deep cracks, giving Riccarelli their traditional look. The cookies are stored for several weeks, so you you can bake several parties at once and enjoy it all Holidays between New Year and Christmas.
Recipe author – Allison Robicelli – pastry chef, culinary writer
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Time: 1 hour. 10 min. Difficulty: easy Quantity: 30 pcs. AT recipes use measured containers with a volume of: 1 glass (tbsp.) – 240 ml 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cups (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp. l.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 3 tbsp. whole almonds
- 0.5 tsp soda
- 0.5 tsp coarse salt
- 2.5 tbsp. powdered sugar
- 2 tbsp. l honey
- 0.5 tsp vanilla extract
- 1 large egg at room temperature
Recipes with similar ingredients: almonds, icing sugar, honey, vanilla extract, eggs
Recipe preparation:
- Preheat oven to 150 ° C and cover 2 parchment baking sheets paper. Pour almonds, baking soda, salt and 1.5 tbsp into a food processor. powdered sugar. Grind thoroughly for 1 minute.
- With a whisk, mix honey, vanilla and egg. Add to almond mix and knead a dense dough in the combine.
- Fill the dough with a tablespoon and form balls, roll them in the remaining powdered sugar. Lay the balls on prepared baking sheets at least 7 cm apart.
- Bake by swapping pans in the middle of baking, until the appearance of cracks and a hard-to-touch surface, 18-20 minutes. Remove the parchment from the baking sheet and cool the cookies completely before than to shift it from paper. Store cookies in a tin or sealed containers for 2 weeks.
