Ricciarelli – Italian Almond Cookies

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

  1. Combine the flour and finely chopped dates.
  2. Whisk the egg whites for several minutes.
  3. Put the almond extract into the whisked whites, and gently whisk it again.
  4. Add the whisked mixture to the combined flour and sugar making sure all the ingredients are incorporated well. Do not over mix.
  5. Let it rest at room temperature for 1 hour.
  6. Meanwhile pre-heat your oven and 350 F, and prepare a little plate with powdered sugar in it.
  7. 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.
  8. Roll the biscotti into the powdered sugar, and place them on a parchment paper-covered tray.
  9. Instead of leaving them like a ball, press them gently with your fingers. Decoration is optional.
  10. Bake them at 350 F for about 15 minutes but check them after 12 minutes.