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Ciao Florentina
https://ciaoflorentina.com/ricciarelli-italian-almond-cookies-recipe
Ricciarelli Italian Almond Cookies Recipe • Ciao Florentina
Ricciarelli - classic Italian Almond Cookies with a chewy but light center and a perfectly toasty crust of thinly sliced almonds. Reminiscent of macaroons but originating from Siena Tuscany not France, these melt in your mouth …

Ricciarelli - classic Italian Almond Cookies with a chewy but light center and a perfectly toasty crust of thinly sliced almonds. Reminiscent of macaroons but originating from Siena Tuscany not France, these melt in your mouth biscuits are the perfect Christmas cookies. Naturally gluten free, dairy free and so easy to make, enjoy alongside a fresh espresso or cappuccino!
5/5 (2)Total Time: 42 minCalories: 211 per servingServings: 18
Directions
Directions
Step1In a medium size bowl combine the almond flour with the sugar and orange zest until incorporated. Set aside.
Step2In a separate bowl whisk the aquafaba with a small pinch of salt until frothy. Add the almond extract and the jam and combine.
Step3Pour the wet ingredients into the bowl with the dry mix. Use a spatula and fold until combined. Refrigerate the dough for about 20 minutes or so until chilled.
Step4Once 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.
Step5Place 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. (Do not worry about the shape you are creating at all)
Step6Meanwhile preheat your ovum to 375”F.
Step7Line a cookie sheet with parchment paper and place each cookie on top without touching each other.
Step8Bake the cookies in the preheated oven for 12 minutes and up to 14 minutes if you like the nuts extra toasty.
Step9Remove the cookies from the oven and allow to cool before sprinkling them with some powder sugar or tossing to coat if a thicker coverage is desired.
Step10Store uncovered at room temperature for up to 5 days or in a lidded container / cookie jar for up to 2 weeks. Watch for those rascal squirrels ;)
Ingredients
Ingredients
2 cupsAlmond Flour
½ cupCaster Sugar
2 teaspoonsOrange Zest
¼ cupAquafaba
2 tablespoonsApricot Jam (peach jam or orange marmelade)
1 teaspoonAlmond Extract
1 pinchSalt
1 ½ cupsAlmonds (sliced)
Nutritional
Nutritional
211 Calories
16 gTotal Fat
14 gCarbohydrate
3 mgSodium
7 gProtein
From ciaoflorentina.com
Recipe
Directions
Ingredients
Nutritional
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