Ricciarelli Honey Recipe: 7 Secrets for Perfect Cookies!
Indulge in this Ricciarelli Honey Recipe, a soft and chewy Italian almond cookie with a hint of citrus. Naturally gluten-free and easy to make!
Ingredients
Dry Ingredients
- 2 cups almond flour blanched and finely ground
- 1 teaspoon baking powder
- 1 cup powdered sugar plus extra for dusting
Wet Ingredients
- 2 large egg whites room temperature
- ½ cup honey
- 1 teaspoon vanilla extract
- Zest of 1 orange
Optional Add-Ins
- ½ teaspoon almond extract for an extra nutty flavor
- A pinch of cinnamon or nutmeg for a spiced variation
Instructions
Prepare the Dry Ingredients
- In a large mixing bowl, whisk together the almond flour, baking powder, and powdered sugar until evenly combined.
Mix the Wet Ingredients
- In a separate bowl, lightly whisk the egg whites until frothy.
- Add the honey, vanilla extract, and orange zest to the egg whites and mix until smooth.
Combine Wet and Dry Ingredients
- Gradually fold the dry ingredients into the wet mixture using a spatula.
- Stir until a sticky dough forms.
Shape the Dough
- Lightly dust your hands with powdered sugar to prevent sticking.
- Roll small portions of the dough into oval or diamond shapes, about 1½ inches in size.
Chill the Dough
- Place the shaped cookies on a parchment-lined baking sheet and refrigerate for at least 2 hours (or overnight) to firm up and develop flavor.
Bake the Cookies
- Preheat the oven to 325°F (160°C).
- Bake the cookies for 15–18 minutes, or until the tops are lightly cracked but the centers remain soft.
Cool and Dust with Sugar
- Let the cookies cool completely on the baking sheet.
- Generously dust them with powdered sugar before serving.
Notes
Nutrition Information (Per Serving)
|
Nutrient
|
Amount (Per Cookie)
|
|---|---|
|
Calories
|
~120 kcal
|
|
Total Fat
|
6g
|
|
Saturated Fat
|
0.5g
|
|
Protein
|
3g
|
|
Carbohydrates
|
15g
|
|
Sugar
|
10g
|
|
Fiber
|
1g
|
|
Sodium
|
15mg
|