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Ricciarelli: Italian almonds cookies (time saving recipe)

This recipe is very similar to the genuine one which used in the best pastry shops of Tuscany. Yet, it is faster, it takes very little time and the result is amazing. Few ingredients and a simple method: do you want to taste these treats? A piece of warning, you Amy get addicted to them! 
Course Dessert
Cuisine Italian
Keyword italian ricciarelli cookies
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
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Ingredients

  • 250 gr almond flour
  • 300 gr white sugar
  • 1 tbsp liquid honey
  • grated peel of ½ lemon
  • 1 white egg
  • 1 tsp vanilla powder
  • powdered sugar 

Instructions

  • In a bowl, combine sugar, almond flour, honey, lemon peel (I use very little: ricciarelli must not taste lemon), whipped white egg (you may need to add another one to make the dough compact; keep in mind that the cookies must be fluffy, not crunchy).
  • Combine well all the ingredients until a soft and moist dough.
  • Dust a pastry board with powdered sugar and roll out the dough 2cm thin. 
  • Shape the cookies with a knife and arrange them on a baking sheet lined with parchment paper.
  • Bake at 120°C (248°F) for about 15-20 minutes. If you have added a second egg white it will take longer (20-30 minutes). 
  • Check the cookies carefully during the baking because traditional Ricciarelli must be pale golden.