Description
Experience the authentic taste of Siena with these delicate Ricciarelli cookies. These naturally gluten-free treats feature a crackly, sugar-dusted exterior and a tender, marzipan-like interior infused with bright orange zest and almond notes.
Ingredients
- 2 cups finely ground blanched almond flour
- 1 3/4 cups powdered sugar
- Additional powdered sugar for coating
- 1/4 teaspoon salt
- 1/2 teaspoon baking powder
- 2 large egg whites
- 1 teaspoon lemon juice
- 1 teaspoon almond extract
- 1 teaspoon vanilla extract
- 1 tablespoon fresh orange zest
Instructions
- Whisk together the almond flour, 1 3/4 cups powdered sugar, salt, and baking powder in a medium bowl until well combined.
- Using a stand mixer, beat the egg whites and lemon juice on medium-high speed until stiff peaks form, then fold in the almond extract, vanilla extract, and orange zest.
- Sift the almond flour mixture into the egg whites in three separate batches, folding gently with a spatula after each addition until a sticky dough forms.
- Roll the dough into one-inch balls, roll them heavily in the extra powdered sugar, and pinch into oval shapes before placing on a parchment-lined baking sheet.
- Let the cookies rest at room temperature for 30 to 60 minutes until the surface is dry to the touch; this ensures the signature crackled appearance.
- Preheat oven to 300℉ (150℃) and bake for 20 minutes until set but still pale, then allow to cool completely on the pan before handling.
Notes
To ensure the perfect crackled top, do not skip the drying phase; the dough must be dry to the touch before entering the oven. For the best texture, use a kitchen scale to measure your almond flour precisely and ensure your egg whites are at room temperature before whipping.
- Prep Time: 20 mins
- Cook Time: 20 mins
- Category: Dessert
- Method: Baking
- Cuisine: Italian