A few years ago, I was fortunate enough to be hired as the opening pastry chef of a new Italian restaurant. I say fortunate because I was given the freedom to introduce a dessert menu that would highlight Italian desserts, which are some of my favourites! Traditional Tiramisu, Panna Cotta, Zabaglione and biscotti cookies are always popular choices, however, I wanted to add menu items that were not as well known in Canada. That is why Ricciarelli was considered – An Italian Almond Cookie that soon became a customer favourite on the menu.
What appeals to me about Ricciarelli is that it is a rustic cookie with rugged edges and a light, crunchy texture. Another interesting aspect of why I included this cookie on the menu was that I have always adopted a no-waste approach to food preparation. Since there is always an abundance of egg whites left over in the fridge from the tiramisu and other menu items that required only egg yolks, I needed a way to incorporate the egg white surplus into my dessert repertoire; hence, the introduction of Ricciarelli, Italian Almond Macaroons, Amaretti and Twice Baked Meringue Cookie Crisps to the menu. I know that you will love this Ricciarelli recipe as much as my restaurant customers did! Ricciarelli is excellent with espresso or gelato, or just on its own.
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Closeup of Chocolate Vermicelli Coating