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Ricciarelli Italian Almond Cookies Recipe

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Ricciarelli – classic Italian Almond Cookies recipe with a chewy but light center and a perfectly toasty crust of thinly sliced almonds.

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Ingredients

– Almond flour – Caster sugar – Orange zest – Aquafaba – Apricot jam (peach jam or orange marmelade) – Almond extract – Salt – Almonds

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In a medium size bowl combine the almond flour with the sugar and orange zest until incorporated. Set aside.

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Instructions:

In a separate bowl whisk the aquafaba with a small pinch of salt until frothy. Add the almond extract and the jam and combine.

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Pour the wet ingredients into the bowl with the dry mix. Use a spatula and fold until combined.

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Once the dough is chilled use a tablespoon to scoop some out and shape into balls, they should look similar to golf balls. Repeat with the rest of the dough.

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Place the sliced almonds into a small bowl then roll each dough ball in them until covered. Use your hands to help press them into the dough.

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