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.
Ricciarelli – An Italian Almond Cookie
CHEF TALK: Ricciarelli is a very easy cookie dough to make. The dough needs to be frozen for one hour or overnight before cutting and baking, so make sure to plan for that. Ricciarelli dough can be stored, cut into pieces, and frozen – ready to be baked as needed (just like I did in the restaurant). Ricciarelli has a great shelf life since it is a low fat, low moisture cookie (up to two weeks). Ricciarelli freezes well – both baked or unbaked.
For a gluten-free ricciarelli, you can replace the 2 Tablespoons of all-purpose flour with a good gluten-free flour blend (I use Bob’s Red Mill 1 – 1 Baking Flour).
PLEASE READ! The ingredient powdered icing sugar is used three times in this recipe:
1) As a cookie dough ingredient;
2) In Step 6 of the Method to sprinkle on the plastic wrap when forming the cookie prior to freezing so it not too sticky while you are handling it; and
3) To coat the raw cookie pieces before baking.
INGREDIENTS:
To Make the Cookie Dough:
- 2 cups sliced or slivered blanched almonds (240 g)
- 2 cups (240 g) Powdered icing sugar
- 1 ½ teaspoons Orange zest
- 2 Tablespoons (30 ml) all-purpose flour
- 1/8 teaspoon Baking powder
- 2 large egg whites (60 ml or 1/4 cup)
- 1/8 teaspoon salt
- 1 teaspoon (5 ml) almond extract
To coat the cookies:
METHOD:
- Preheat the oven to 325°F (190°C). Combine the sliced almonds in a food processor with some of the 2 cups of powdered sugar and process until fine.
- Combine this ground mixture with the all-purpose flour (or gluten-free flour) and the baking powder. Stir to combine. Set aside for a moment.
- In a clean mixer bowl using a whisk attachment, combine the egg whites with remaining powdered sugar and salt. Whip the mixture to firm peaks.
- Add the almond extract and orange zest at this point only. CHEF TIP: Do not add the almond extract or orange zest until the meringue reaches firm peaks. The oil from the almond and orange will prevent the egg whites from whipping.
- Add the dry ingredients into the mixture all at once. Fold into the mixture using a spatula. The mixture will deflate somewhat (that is supposed to happen) and it will become heavy and firm.
- Place a large piece of plastic wrap on a baking sheet. Sprinkle a generous amount of icing sugar on the piece of plastic wrap. Pour the cookie mixture into the center of the plastic wrap and form it into a 9 x 9-inch square. Sprinkle the top with additional icing sugar. Overwrap the square with the plastic wrap. Freeze for one hour or overnight.
- To coat the cookies: place approximately 1 + 1/2 cups of icing sugar in a medium-sized bowl. Cut the frozen cookie dough into 1” squares. Toss the cut squares (a few at a time) into the powdered sugar and stir to coat well with the icing sugar. Place the coated cookies on a parchment-lined baking sheet, spaced 2 inches apart.
- Bake at 320°F (180°C) until pale golden. Bake for 6 minutes, spin trays and bake 3 to 5 minutes longer, or until pale golden. Let the cookies cool on the baking trays. Store the cookies at room temperature for up to two weeks in an airtight container. CHEF TIP: Meringue cookies are often baked at a lower temperature than typical cookies and reach a pale golden colour more quickly. Every oven is different. Some have more powerful fans, which shorten the baking process. Use the time range as a guideline. Your oven may take a little longer to bake these cookies.
WHAT ELSE CAN I DO WITH THIS RECIPE?
- Partially dip the baked ricciarelli in melted chocolate for a different look and taste. Place on a parchment lined baking sheet until the chocolate is set and then store. These make a great edible gift.
You Might Also Enjoy these Urb’n’Spice Recipes:
Greek Yogurt Lemon and Vanilla Bean Panna Cotta
Twice-Baked Nutty Meringue Cookie Crisps
Please CLICK the link above to access my Urb’n’Spice LEARNING TIPS, which are listed alphabetically on the Learning Tips blog post under the following subheadings:
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If you try my recipe for Ricciarelli – An Italian Almond Cookie, please leave me a comment below with your feedback. Don’t forget to pin this recipe for later!
Denise Paré-Watson
The Urb’n’Spice Chef
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Those cookies look amazing! I am definitely going to be making them to add to my Christmas baking this year. I love the idea of cutting them into cubes. They look so light and airy. I’ll be using gluten free flour, but since there’s so little in there, I can see it will be an easy substitution. Thank you for the recipe!
Thank you so much for your comments, Margaret! Yes, adapting these cookies to a gluten free version is easy. I have used Bob’s Red Mill 1 to 1 Baking Flour with great success. Your oven might be different from mine however just bake until the cookies start to take on golden edges like the photo. They are indeed light and airy cookies. Cheers!
I’ve never heard of these before, but one this is for sure – I’d love to try ’em!!! They sound right up my alley! Love the fresh orange zest in there…always adds such a lovely flavour to baked goods 🙂
I believe that you will love these crunchy cookies, Dawn. They are as light as air yet have so much flavour. Thanks so much for your comments. Cheers!
Ah! Ricciarelli was one of the very first “not-chocolate chip” cookies I baked! Honestly, it’s been so long that I can barely even remember the flavour. Thank you for the reminder about this wonderful cookies. I’ll be trying out your recipe soon!
Thanks for your comments, Riz! They are wonderful little cookies – we love them. I think that the orange zest really adds to the flavour of these crunchy cookies. Let me know if you try them again. I just know that you will like them as much as we do!
Denise, I had never heard of this type of cookie before reading your recipe but they sound fantastic – definitely on my must-try list!
Thanks so much, Yvonne! I think that you will enjoy these cookies very much. They have such an excellent crunchy yet chewy texture.
I’m in love with these cookies, Denise! They sound so light and crisp, and I love that they are cubes! The orange zest, and the almond makes me just want one right now. I am making these for sure. Perfection!
They are indeed light and crisp, Colleen. It is one of my favourite things about them. Their shelf life is excellent, which makes it easy for edible gift giving. Enjoy the holidays!
These are those cookies that you always see around at Christmas, but never in a homemade version. Everybody I know in Italy has always bought Ricciarelli, often to bring as a gift when invited over. Not everyone likes them, they have a very strong almond flavor, a “funny” soft, grainy texture, and a lot of icing sugar. I am loving your homemade version, though! They seem lighter, thicker, and so much better than the store bought ones! I might give these a try, I always have so many egg whites leftover!! Thank you!
Isn’t that funny? I have never seen them in a store-bought version, only homemade ricciarelli. I love these cookies – they are indeed light and airy. Many thanks for your comments, Nicoletta. Happy Holidays to you and Loreto! 🙂
These are fabulous cookies and not too long an ingredient list, my kind of cookie! I’d never heard of these cookies before but I think they might be my new favourite, thanks!
Thanks so much, Sabrina! Yes, they are quite an easy cookie to mix together and pop in the freezer until you are ready to bake them (which is what I did in the restaurant). All the best and thanks for your comments.
I have never heard of this cookie – it looks awesome! And I love your ‘ no waste ‘
philosophy 🙂
Thanks so much, Terri! I am actually making another batch of Ricciarelli as I write this comment 🙂 They are quite popular around this time of year and great for gift giving. Cheers and happy holidays to you!
If you freeze the dough for baking for, say, Christmas in a couple of months, do you need to defrost before baking? And if not, how long would you cook them for from frozen? Thanks in advance
Hello Sylvia, thank you for reaching out to me at Urbnspice.
Yes, I have baked the Ricciarelli from frozen, adding on a few minutes to baking time. Baking until they are lightly golden. They turn out great!
Perfect … frozen for Christmas … advice taken … these are DELICIOUS … thank you x
That is great to hear, Sylvia. These delicious cookies are certainly a favourite of our family. Thank you for your comment. Happy Holidays!
Cooked from frozen …. they were very delicious … thank you
Wonderful! I am so happy to hear that you are enjoying this recipe, Sylvia! It is certainly worthwhile having a batch of frozen Ricciarelli dough in the freezer for the busy season (and all year around).