Recipe Overview
These soft almond cookies are inspired by Tuscan ricciarelli traditions. Baked gently at low temperature, they remain tender inside with a delicate crust, finished with a maraschino cherry and best enjoyed with a glass of Vin Santo.
Chef Notes
Grind the almonds very fine, but stop before the oils release into almond butter. The dough should stay soft and delicate, not greasy.
Connected Experience
This cookie can be used for holiday menus, coffee service, banquet petits fours, dessert buffets, and pastry station production planning.
Ingredients
Base recipe = 1 batch.
- 454 g blanched almonds, finely ground
- 454 g powdered sugar, plus extra for rolling and dusting
- 113 g corn starch
- 30 g egg white
- 5 g lemon zest
- 0.5 ml almond extract
- 5 g baking soda
- 100 g maraschino cherries
Preparation
- Preheat oven to 200°F / 93°C. Line a baking sheet with parchment paper.
- Grind the blanched almonds until very fine, stopping before the oils release.
- In a bowl, mix ground almonds, powdered sugar, corn starch, lemon zest, and baking soda.
- Add egg white and almond extract; mix until a soft dough forms.
- Portion into small balls, roll lightly in powdered sugar, and place on the tray.
- Press one maraschino cherry into the center of each cookie.
- Bake for about 14 minutes. Cookies should look set with minimal color.
- Cool completely on the tray, then dust with powdered sugar before serving.
Service Suggestions
- Serve with espresso, Vin Santo, or Moscato d’Asti.
- Use for holiday cookie trays, petits fours, or dessert buffets.
- Store carefully in a covered container after cooling.
Dietary / HACCP Notes
- Naturally gluten-free when all ingredients are certified gluten-free.
- Contains tree nuts and egg white.
- Cool completely before packaging to avoid condensation.
Nutrition (per cookie, estimate)
| Calories | 145 kcal |
| Protein | 3 g |
| Carbohydrates | 18 g |
| Fat | 7 g |
| Fiber | 2 g |
| Cholesterol | 0 mg |
| Sodium | 45 mg |