Ricciarelli Recipe
Ricciarelli: A Classic Italian Dessert
Ricciarelli is a delightful treat from the Italian city of Siena, where almond flavor takes center stage. Traditionally prepared during Christmas, these cookies are known for their soft and dense interior and the slightly firmer surface created by powdered sugar. Ricciarelli reflects Italy's deep-rooted love for almond-based recipes and holds a special place for those who enjoy sweets while following a gluten-free diet.
Bite-Sized Ricciarelli
In this recipe, I’ve prepared Ricciarelli in slightly smaller sizes than the original. This makes them perfect bite-sized treats to accompany coffee. However, this change in size also affects the cookies' traditional cracked appearance. In their traditional larger size, natural cracks form on the surface during baking. With the smaller size, these cracks don’t form, making it slightly harder to judge if they’re done. For this reason, I’ve provided a baking time, though I usually don’t. Remember, the suggested baking time is a guideline and may vary depending on your oven’s performance. Bake carefully to achieve the perfect consistency.
Won’t the Powdered Sugar Melt in the Oven?
This is a common question I also get for recipes like my candy-coated cookies: "Don’t the candies melt?" To understand this and apply the concept to other recipes, let me share some science. Just as water boils at 100°C, sugar has a melting point of 186°C. This means sugar needs to be exposed to a temperature of 186°C to melt. Since Ricciarelli is baked at 180°C, it’s technically impossible for the sugar to melt. This lower temperature allows the powdered sugar to remain intact on the cookies, giving them their characteristic white coating.
If the powdered sugar disappears completely, it could indicate a problem with your oven's temperature calibration. When baked at the correct temperature, the powdered sugar should stay in place, forming a light protective layer.
Tips for Success
- Choosing Almond Flour: Using fresh, high-quality almond flour directly impacts the flavor and texture of the cookies.
- Dough Consistency: When kneading the dough, aim for a consistency firm enough not to stick to your hands but soft enough to shape.
- Resting Time: Let the shaped cookies rest at room temperature before baking. This step allows the exterior to dry slightly, which is essential for achieving the traditional cracked appearance in larger cookies. For mini cookies like mine, this ensures a soft interior and a slightly firm exterior.
Ricciarelli, with its intense almond flavor, makes the perfect companion to a simple cup of coffee. Try this easy recipe to experience Italian dessert culture in the comfort of your home.
Enjoy!
Ricciarelli Recipe with Video
Ingredients
- 2 egg whites
- 2.5–3 cups almond flour
- 1/3 cup powdered sugar
- 1 tsp baking powder
- A pinch of ground vanilla
- Zest of 1 orange
- 1/2 cup powdered sugar for coating
Preparation
- Place the egg whites in a deep bowl and whisk until foamy.
- Add powdered sugar, vanilla, orange zest, and baking powder, then whisk together.
- Gradually add almond flour and knead the mixture into a dough.
- Transfer the dough to a work surface and roll it into a thick log using both hands.
- Slice the log and shape each piece into an oval with your hands.
- Coat the cookies in powdered sugar and arrange them on a baking tray lined with parchment paper.
- Let them rest at room temperature for one hour.
- Bake in a preheated oven at 180°C (356°F) for about 20 minutes.
Enjoy!