Ricciarelli are traditional almond-based cookies originating from Siena, Tuscany. They date back to the 14th century and were once reserved for the nobility. Today, they are a beloved holiday treat across Italy, especially during Christmas. Characterized by their soft interior, cracked powdered sugar surface, and delicate almond aroma, Ricciarelli are often served with a glass of Vin Santo.
1. Blend almond flour and powdered sugar in a food processor until fine. Transfer to a bowl, add orange zest, almond and vanilla extracts.
2. Whip egg whites with a pinch of salt to soft peaks. Fold gently into the almond mixture to form a sticky paste.
3. Wrap the dough in plastic and flatten. Refrigerate overnight.
4. Roll out the chilled dough on a surface dusted with cornstarch. Cut into 2-inch slices, shape into almond ovals.
5. Place cookies on a parchment-lined baking sheet. Sift powdered sugar over each and bake at 200°F for 12–14 minutes.
6. Let cool completely and dust again with powdered sugar before serving.
Wine Pairing: Castello di Meleto Vin Santo 2009
Calories: 110 | Fat: 6g | Carbs: 10g | Sugar: 8g | Protein: 2g
