Tuscan Almond Cookies (Ricciarelli)
Traditional Italian almond cookies from Tuscany, made with ground almonds, lemon zest, and powdered sugar. These chewy, diamond-shaped cookies have a delicate texture and are dusted with powdered sugar for an elegant finish.
Ingredients
- •1¼ cups slivered almonds
- •1 teaspoon lemon zest
- •½ cup powdered sugar
- •1 large egg white
- •1 pinch kosher salt
- •¼ teaspoon vanilla extract
Cooking Instructions
- 1.
Preheat oven to 350°F. Toast almonds on a rimmed baking sheet, tossing once, until golden, 5-8 minutes; let cool.
8 min
- 2.
Pulse almonds, lemon zest, and 1/4 cup powdered sugar in a food processor until finely ground. Whisk egg white and salt in a large bowl to medium peaks. Whisking constantly, gradually add 1/4 cup powdered sugar; whisk until egg white is very stiff but not dry. Fold in almond mixture and vanilla. Drop heaping tablespoonfuls of batter onto a parchment-lined baking sheet; using wet hands, flatten tops and press sides to make rounded diamond shapes. Chill 30 minutes.
40 min
- 3.
Bake ricciarelli until edges are lightly golden and firm and centers are still a little soft, 10-12 minutes; let cool on baking sheet. Dust with powdered sugar.
12 min
