Description
These Italian Almond Cookies, known as Ricciarelli, are a delightful gluten-free treat featuring almond meal, dried cherries, and a sweet honey-egg white meringue base. Coated in flaked almonds and baked until golden, these chewy cookies offer a delicate almond flavor with a hint of lemon zest and natural almond extract. Perfect for special occasions or as an elegant everyday snack.
Ingredients
Scale
Dry Ingredients
- 2 cups almond meal or blanched ground almonds
- 1/2 cup caster / superfine sugar
- 2 tsp lemon zest (from 1 lemon)
- 3 drops natural almond extract
- 1/8 tsp salt
- 1/2 cup dried cherries, chopped
Wet Ingredients
- 2 egg whites, at room temperature (from 2 large eggs)
- 2 tsp honey
- 1 extra egg white (for coating)
Coating
- 1 1/2 cups flaked almonds
Instructions
- Preheat Oven: Preheat your oven to 190°C (375°F) or 170°C (fan). Line two baking trays with parchment paper to prepare for baking.
- Combine Dry Ingredients: In a bowl, whisk together the almond meal, superfine sugar, lemon zest, natural almond extract, and salt until the lemon zest and almond extract are evenly distributed. Add the chopped dried cherries and set aside.
- Beat Egg Whites: Using an electric mixer or whisk, beat the 2 egg whites and honey to soft peaks. This typically takes about 2 minutes at speed 8 on a handheld mixer or 1.5 minutes at speed 6 on a stand mixer.
- Fold Mixtures Together: Gently fold the beaten egg whites into the almond mixture. It’s normal for most of the air in the meringue to appear knocked out, but the mixture will still be light.
- Prepare Coating Station: Place the extra egg white in a small bowl and whisk with a fork until foamy. In another bowl, place the flaked almonds for coating.
- Shape the Cookies: Use spoons to scoop about 1 tablespoon of the mixture and shape it roughly into 2.5cm (1 inch) balls. Perfection isn’t necessary.
- Coat the Dough Balls: Dip each ball into the foamy egg white, turning to coat thoroughly with two forks. Then roll the coated ball in the flaked almonds, pressing gently so the almonds stick and cover each ball mostly.
- Arrange for Baking: Place the almond-coated balls onto the prepared baking trays, spacing them approximately 2.5cm (1 inch) apart to allow for slight spreading.
- Bake: Bake in the preheated oven for 13 to 15 minutes. Begin checking at 12 minutes to ensure the nuts do not burn. The cookies should turn a light golden brown.
- Cool: Transfer the baked cookies to a wire rack and allow them to cool completely before serving to firm up the texture.
- Store: Store cooled cookies in an airtight container at room temperature for up to 10 days. Alternatively, freeze them for longer storage.
Notes
- Use finely ground almond meal or blanched ground almonds for best texture.
- Soft peaks mean when you lift the whisk, the egg whites form peaks that slightly bend over.
- The cherries add a sweet, chewy burst but can be omitted if desired or replaced with other dried fruits.
- Be gentle folding the egg whites to maintain lightness in the batter.
- Checking oven temperature and cookies early can prevent burning the flaked almonds.
- If you want a stronger almond aroma, carefully adjust almond extract but do not overdo it as it can become overpowering.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Keywords: Italian almond cookies, Ricciarelli, gluten free cookies, almond meringue cookies, dried cherry cookies, Italian dessert
