RICCIARELLI - ITALIAN ALMOND COOKIES 🇮🇹 🍪
If you love almond, you'll love these Almond Cookies! They are easy to make and are sure to be a family favourite ❤️ AND gluten and dairy free, so everyone can enjoy them! 😊
RECIPE: Servings - 20
Ingredients 🛒
2 Cups Almond Meal (Ground Almonds)
1/2 Cup Caster Sugar
2 Tsp Lemon Zest
1 Tsp Mandarin Zest
1/2 Tsp Almond Extract
2 Tsp Honey
2 Egg Whites, room temperature
Pinch of Salt
Almond Coating:
1 Egg White
1 1/2 Cups Flaked Almonds
Method:
Almond Cookies:
Preheat oven to 180C/350F.
In a large bowl, add the almond meal, sugar, almond extract, salt, lemon and mandarin zest. Whisk together until zest and almond extract is evenly distributed.
In another bowl beat the 2 egg whites and honey to soft peaks, approximately 2 minutes. Fold the beaten egg whites gently into the almond mixture.
Forming & Coating Cookies:
Whisk the egg white with a fork until foamy. Place flaked almonds in another bowl.
Scoop up about 1 tablespoon of the mixture and shape into a ball (they don't need to be a perfect round ball).
Drop the ball into the egg white and roll to coat. Use 2 forks to turn to coat then pick up and place in the flaked almonds.
Coat cookies with almonds and place on a baking tray lined with parchment paper. Bake in oven for 12-15 minutes until golden brown. Don't overbake! The cookies will be soft, but will crisp up as they cool.
Transfer to a rack to cool completely. Dust with icing sugar before serving.
Store in an airtight container up to 7 days.
Enjoy! 😊