oven for about 12 minutes.)
Ricciardelli Simply marvelous! These sweet, delicate almond cookies have been popular for centuries. During the Renaissance, ricciarelli were served at the most lavish banquets in Italy and France. They are still a popular addition to dessert and cookie trays at festive gatherings. In Tuscany, they are a popular Christmas cookie and have been called “Tuscan Macaroons.”
Yield: about 36 cookies
This is a quick and easy version of the traditional recipe—creating a tender, chewy cookie you’ll flip over!
1 cup whole, raw almonds
½ cup granulated sugar
½ cup powdered sugar
1/8 cup honey (mild, such as clover)
2 egg whites
2 teaspoons vanilla extract
¾ cup all-purpose flour
Powdered sugar (for dusting)
Parchment paper
Preheat oven to 300 degrees Fahrenheit. First prepare your almonds. Blanche whole, raw almonds by dropping into boiling water for 2 minutes. Drain the almonds and rinse under cold water. Spread on a paper towel. When dry, squeeze each almond between your fingers so that the clean almond pops out of its dark skin. Repeat until all the almonds are skinned, then dry the almonds with a paper towel. Spread these blanched almonds in a single layer in a baking pan. Bake about 20 to 30 minutes—stir a few times throughout the baking process. Let cool. Place these almonds into a food processor. Grind them into a powder. Add the granulated and powdered sugars, then add the honey, egg whites, and vanilla; process these ingredients until they are well mixed. Add flour. If you do not have a food processer, use a blender to grind the nuts, then transfer to a bowl and use a hand mixer to mix in the other ingredients. A soft dough will form. If too soft, add a bit more flour—but do not create a stiff dough. Dough should be soft without being runny. Sprinkle a large cutting board generously with powdered sugar. Drop rounded teaspoons of dough into powdered sugar. Roll each piece of dough into a small ball. Drop ball onto baking sheet lined with parchment paper. Flatten into a circle with back of spoon and, if you like, shape into the traditional diamond shape. Dust unbaked cookies with powdered sugar (use a sieve or sifter for even dusting). Bake until cookies are set but not brown, about 10 to 15 minutes. Dust again with powdered sugar as soon as they come out of the oven. When completely cool, store in an airtight container.
The Village Blend’s Guide to Roasting Terms LIGHT:
Cinnamon
Half city
MEDIUM:
Full city
American
Regular
Breakfast
DARK:
Continental
New Orleans
Vienna
DARKEST:
French
Italian
Espresso
