The holidays are a magical time for baking, and nothing says “Christmas cheer” quite like a batch of homemade cookies. This year, I’m excited to share one of my all-time favorite holiday treats: Ricciarelli, a traditional Italian almond cookie from Siena.
These delicate cookies, with their signature cracked surface and dusting of powdered sugar, are as beautiful as they are delicious. They’re perfect for sharing with loved ones or enjoying with a cup of coffee or a glass of dessert wine.
What Makes Ricciarelli So Special?
Ricciarelli are believed to have originated in the 14th century in Siena, Italy. Legend has it that these cookies were shaped to resemble the almond-shaped eyes of the Madonna figures painted by Renaissance artists.
Unlike other almond cookies, Ricciarelli have a unique texture that is both chewy and slightly crumbly. The secret lies in the use of almond flour, which gives them their delicate flavor and melt-in-your-mouth consistency.
Robert Kline Art’s Simplified Ricciarelli Recipe
While traditional Ricciarelli recipes involve a three-day process, I’ve developed a simplified version that allows you to enjoy these delicious cookies without the wait.
Ingredients:
- 2 cups Almond flour or almond meal (you may need additional almond flour if your dough is soft)
- 2 egg whites
- 2 cups powdered sugar (10x, icing sugar)
- 1 tsp almond extract (I use Bitter almond extract) add more for a stronger flavor. (Update: I like to add orange zest instead of bitter almond)
- 1 cup powdered sugar for rolling the cookies before baking
Instructions:
- Preheat oven to 350 degrees F (175 degrees C).
- If you are making your own almond flour, use peeled unroasted nuts for the classic cookie. Add the powdered sugar.
- Beat the egg whites until stiff and mix into the almond mixture.
- Add the almond extract and blend until you have a soft paste.
- Place some powdered sugar on a clean, dry surface.
- Form one tablespoon of dough into a small ball, roll in the sugar, and then form the traditional diamond shape, flattening the cookie with the palm of your hand. (Update, now I roll out a log and cut the pieces all at once, simplifying).
- Place the cookies on a baking sheet covered with baking paper.
- Bake for 10-12 minutes until lightly golden. Cooking them at a lower temperature for a longer time will make a softer cookie. I like the contrast of the crunch.
Tips from Robert Kline Art:
- Almond Flour is Key: For authentic Ricciarelli, use almond flour or almond meal, not ground almonds. Grinding almonds in a food processor won’t achieve the right texture.
- Dough Consistency: The dough should be soft but not too sticky. If it’s too wet, add more almond flour, one tablespoon at a time.
- Shaping Shortcuts: For quicker shaping, roll the dough into a log and slice it into equal pieces. You can then shape the pieces into diamonds.
Flavor Variations:
- Candied Citrus: Add finely diced candied orange or lemon peel to the dough for a bright, citrusy twist.
- Chocolate Dipped: Dip half of each baked cookie in melted dark chocolate for an extra touch of indulgence.
- Festive Spices: Incorporate a pinch of ground cinnamon or cardamom into the dough for warm, aromatic flavors.
Enjoy Your Italian Christmas Cookies!
These Ricciarelli cookies are best enjoyed fresh out of the oven, but they can be stored in an airtight container at room temperature for up to 3 days. They also make a thoughtful homemade gift for friends, family, and neighbors.
What are your favorite holiday cookie recipes? Share your thoughts and baking experiences in the comments below. And be sure to explore Robert Kline Art’s website for more unique handmade gift ideas and artistic inspiration.