Ricciarelli Cookies – a delicious recipe with egg whites, granulated sugar, almond flour, vanilla, baking powder, almond extract. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat the oven to 160C.
2
Combine the sugar with the almond flour, vanilla extract, baking powder, and a few drops of almond extract, add the egg whites a little at a time.
3
Place the dough onto the work surface floured with some powdered sugar.
4
Shape the dough into links and then cut into small rhombus shapes.
5
Coat the cookies completely in powdered sugar.
6
Line a baking sheet with wax paper and place the ricciarelli cookies leaving some space between each one.
7
Bake for no more than 10 minutes (the cookies need to dry but not overcook), leaving the oven door slightly ajar for the steam to be released.
8
Remove the cookies from the oven and let them rest for a few hours before serving.
1601
kcal
Calories
114
g
Fat
119
g
Carbs
50
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 5 1/4 tablespoons egg whites, 1 3/8 cups granulated sugar, 2 1/2 cups almond flour, 1 teaspoon vanilla extract, and more.
Yes, Ricciarelli Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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