Ricciarelli – Italian Almond Cookies
Ricciarelli are easy to make. It’s a simple recipe that only requires several ingredients. These biscotti are delicious — crunchy on the outside and moist on the inside. For those of you who prefer gluten-free cookies and intrinsic/natural sugar rather than processed sugar, this is the recipe for you as I replaced the cane sugar with natural sugar found in dates in a ratio of 1:1.
Ingredients
- 300 g Almond Flour
- 150 g Dates
- 3 Egg Whites (room temp)
- 15 mL (1 Tbs) Almond Extract
- Powdered Sugar (optional: gluten-free)
- Optional for decoration: almond flakes, cherries, blueberries, etc.
Directions
- Combine the flour and finely chopped dates.
- Whisk the egg whites for several minutes.
- Put the almond extract into the whisked whites, and gently whisk it again.
- Add the whisked mixture to the combined flour and sugar making sure all the ingredients are incorporated well. Do not over mix.
- Let it rest at room temperature for 1 hour.
- Meanwhile pre-heat your oven and 350 F, and prepare a little plate with powdered sugar in it.
- Using a teaspoon, get a nice amount of the rested mixture into the teaspoon, and roll it into your hands similarly to making a meatball.
- Roll the biscotti into the powdered sugar, and place them on a parchment paper-covered tray.
- Instead of leaving them like a ball, press them gently with your fingers. Decoration is optional.
- Bake them at 350 F for about 15 minutes but check them after 12 minutes.