TUSCAN ALMOND COOKIES (RICCIARELLI)
These traditional almond cookies hail from Tuscany; their texture is chewy, similar to macaroons.
Provided by Skye Gyngell
Categories Bon Appétit Bake Cookies Almond Lemon Dessert Wheat/Gluten-Free Kidney Friendly Vegetarian Pescatarian Dairy Free Peanut Free Soy Free Kosher
Yield Makes about 12
Number Of Ingredients 6
Steps:
- Preheat oven to 350°F. Toast almonds on a rimmed baking sheet, tossing once, until golden, 5-8 minutes; let cool.
- Pulse almonds, lemon zest, and 1/4 cup powdered sugar in a food processor until finely ground. Whisk egg white and salt in a large bowl to medium peaks. Whisking constantly, gradually add 1/4 cup powdered sugar; whisk until egg white is very stiff but not dry. Fold in almond mixture and vanilla. Drop heaping tablespoonfuls of batter onto a parchment-lined baking sheet; using wet hands, flatten tops and press sides to make rounded diamond shapes. Chill 30 minutes.
- Bake ricciarelli until edges are lightly golden and firm and centers are still a little soft, 10-12 minutes; let cool on baking sheet. Dust with powdered sugar.
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Durrani Kandahar
[email protected]I love these cookies! They are so easy to make and they always turn out perfectly. I highly recommend them.
rajnish kumar
[email protected]These cookies are a bit too sweet for my taste, but they are still very good. I think I would reduce the amount of sugar next time.
Veronica Ekebi
[email protected]These cookies are amazing! The almond flavor is so rich and the texture is perfect. I will definitely be making these again.
Brandi Roddy
[email protected]I made these cookies following the recipe exactly and they turned out perfectly! They are so delicious and have a wonderful almond flavor.