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Ricciarelli cookies
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Ricciarelli di Siena

A delectable diamond-shaped almond cookie, ricciarelli symbolize the golden age of Siena. Their origin dates to the 14th century when legend has it that knight Ricciardetto della Gherardesca brough the cookies back from the crusades. Today, Tuscans enjoy them at festive occasions, especially Natale when ricciarelli are savored with a glass of Vin Santo. Like marzipan and other medieval Mediterranean sweets, ricciarelli are made from finely ground almonds and only require a few ingredients, the nuts, egg whites, and sugar. The bright flavor of orange zest is their only flavoring although a splash of almond extract may be added.
Use finely ground almond flour when making these cookies. And be careful not to overbake them. Chewy cookies, ricciarelli are only lightly golden on the outside and tender on the inside. If your oven runs hot, reduce the oven temperature to 275°F.
Course: Dessert
Servings: 16

Ingredients

  • 2 cups (7 ounces) finally ground almond flour
  • 1 ¾ cups (7 ounces) powdered sugar, sifted, plus more for dusting
  • ½ teaspoon baking powder
  • 2 egg whites
  • 1 teaspoon vanilla extract
  • grated zest of 1 orange
  • ½ teaspoon almond extract, optional
  • 2 tablespoons flour combined with 2 tablespoons powdered sugar

Instructions

  • Combine the almond flour, powdered sugar, and baking powder in a large bowl. Whisk to combine. Add the egg whites, vanilla, and orange zest, and almond extract, if using. Fold together with a spatula to make a stiff dough.
  • Line a baking sheet with parchment paper. Dust it with powdered sugar.
  • Dust your work surface with the flour and sugar mixture. Gather up the dough into a ball and roll it out into a log about 1 inch in diameter.
  • Cut the log into 1 ¼- to 1 ½ -inch pieces. Roll each piece into a ball then flatten it to about a half an inch thick. Taper the ends so that  you have a diamond shape. Place each piece of shaped dough on the prepared pan. Dust the tops of the cookies with more powdered sugar. Let the formed dough sit for six hours to overnight at room temperature to dry out slightly before baking.
  • When ready to bake, preheat the oven to 300°F. Bake the cookies for 25 - 30 minutes until they are slightly firm and lightly golden, but not cooked through. Cool the cookies on a wire rack. Store them sealed in an airtight container.