SparkPeople Advertisers Keep the Site Free
Be the first to
rate this recipe!
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 32
  • Amount Per Serving
  • Calories: 77.0
  • Total Fat: 4.0 g
  • Cholesterol: 0.0 mg
  • Sodium: 10.3 mg
  • Total Carbs: 9.6 g
  • Dietary Fiber: 0.9 g
  • Protein: 1.9 g

View full nutritional breakdown of Ricciarelli calories by ingredient
Report Inappropriate Recipe

Ricciarelli

Submitted by: CAPPYGAL

Introduction

These are traditional almond cookies from Siena, Italy. Often made for christmas throughout italy, but are a specialty of Siena. These are traditional almond cookies from Siena, Italy. Often made for christmas throughout italy, but are a specialty of Siena.
Number of Servings: 32

Ingredients

    *almond flour, 2.25 cup
    egg white, fresh, 2 large
    *Wheat flour, white, all-purpose, unenriched, 0.13 cup
    Powdered Sugar, 2 cup, unsifted
    Baking Powder, 0.5 tsp
    *almond extract, 1 tsp

Directions

Mix 2 c almond flour/meal, flour, powdered sugar, and baking powder together in a bowl. In mixer, beat 2 egg whites to firm peaks (add a splash of white vinegar or lemon juice if desired to help form peaks).

IMPORTANT: remove 1/2 beaten egg whites to a separate, holding bowl.

Add dry ingredients to 1/2 of egg whites, slowly. The dough will be very thick, but will come together after a few minutes of kneading. If needed, slowly add additional egg whites from reserved bowl. I usually only end up using about 1.5 egg whites worth.

If dough is too sticky, add additional almond flour (up to 1 cup) until it reaches a thick, marzipan-like consistency. Refrigerate dough for 1-2 hours.

Heat oven to 350.

Take in 1 tbsp amounts and roll in powdered sugar, forming ovals with the dough. Dough will spread so make cookies about 1/3" thick. Place onto cookie sheet with parchment paper.

Cook 10-12 min, rotating halfway through, until cookies are just turning brown at the edges.

Let stand for 10 min before eating.

Number of Servings: 32

Recipe submitted by SparkPeople user CAPPYGAL.






Great Stories from around the Web


Rate This Recipe