Ricciarelli are soft, chewy almond cookies. Originally from Siena, they are a popular treat around Christmas time, although they’re just as delicious the rest of the year.
About the chef
This recipe was provided by Monica Lapis, one of the chefs we work with to provide unique dining experiences at our villas.
Serves 6-8 people
Cooking time: 3.5 hours
Ingredients:
300 g shelled almonds
15 g bitter almonds
300 g white sugar
Zest of one orange
15 g powdered sugar
3 egg whites
Method:
1. Grind the almonds with some of the sugar, then transfer to a mixing bowl.
2. Add the remaining sugar and orange zest and form into a dough. Leave the dough covered with a tea towel for 3 hours.
3. Whip the egg whites with the powdered sugar until stiff. Carefully fold the mixture into the dough.
4. Preheat the oven to 180°C.
5. Generously dust a clean surface with equal amounts of powdered sugar and flour. On top of this mixture, roll the dough out into a long cylinder and cut off 2 cm thick slices.
6. Shape the slices into ovals and place on a lined baking tray.
7. Bake the cookies for 15-16 minutes. They will appear soft but will firm up as they cool.
Tip: Be sure not to overcook the cookies, as they could otherwise become very hard.
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