Ricciarelli with Candied Orange (Italy)

Ricciarelli with Candied Orange (Italy)

Ricciarelli are traditional Italian almond cookies that hail from Siena, Tuscany. These soft, chewy, and slightly crunchy cookies are a true Italian delicacy, often served during the holidays or at special occasions.

While they are delicious on their own, adding candied orange zest brings a delightful citrus twist to the almond-forward flavor, elevating them to a new level of sophistication and sweetness.

The cookies are made with simple, high-quality ingredients: almond flour, sugar, egg whites, and a touch of lemon zest, making them naturally gluten-free.

The addition of candied orange peel adds a refreshing and fragrant note that perfectly complements the richness of the almonds, making Ricciarelli with Candied Orange a unique and aromatic treat.

Ingredients

This recipe makes about 24 cookies. 

For the Ricciarelli Cookies:

• 2 1/2 cups (250g) almond flour (or finely ground almonds)
• 1 1/2 cups (150g) powdered sugar, plus extra for dusting
• 2 large egg whites, room temperature
• 1 tablespoon lemon zest (preferably organic)
• 1/2 teaspoon almond extract (optional)
• 1/4 cup (50g) candied orange peel, finely chopped
• A pinch of salt
• 1/4 teaspoon baking powder (optional for a slightly puffier texture)
• 1/4 cup (30g) slivered almonds (optional, for garnish)

For the Candied Orange Peel (if homemade):

• 2 large oranges, zest removed in strips
• 1/2 cup (100g) sugar
• 1/4 cup (60ml) water

How to Make Ricciarelli with Candied Orange 

Step 1: Prepare the Candied Orange Peel (if homemade)

Peel the Oranges: Use a vegetable peeler or a sharp knife to remove the zest in long strips. Try to avoid the bitter white pith.

Blanch the Orange Peel: Place the orange zest strips in a small saucepan and cover with water. Bring to a boil, and let it simmer for about 2-3 minutes. Drain the zest and repeat the blanching process once more. This step removes any bitterness from the peel.

Candy the Orange Peel: In a separate saucepan, combine 1/4 cup of water with the 1/2 cup of sugar. Bring to a simmer and stir until the sugar dissolves completely. Add the blanched orange peel to the syrup and cook over low heat for about 20 minutes, or until the peel becomes translucent and the syrup thickens. Remove from the heat and let the peel cool in the syrup. Once cool, finely chop the candied orange peel.

Note: If you’re using store-bought candied orange peel, you can skip this step and directly chop the peel into small pieces.

Step 2: Make the Ricciarelli Cookie Dough

Mix the Dry Ingredients: In a large mixing bowl, combine the almond flour, powdered sugar, lemon zest, salt, and almond extract (if using). Stir well to incorporate all the dry ingredients.

Whisk the Egg Whites: In a separate bowl, whisk the egg whites until soft peaks form. You can use a hand whisk or an electric mixer. This step helps give the Ricciarelli cookies their signature light texture.

Fold in the Egg Whites: Gently fold the whipped egg whites into the dry mixture using a spatula. Be careful not to deflate the egg whites too much. This will create a thick, sticky dough.

Add the Candied Orange Peel: Gently fold in the finely chopped candied orange peel until evenly distributed throughout the dough.

Chill the Dough: Cover the dough with plastic wrap and refrigerate it for at least 30 minutes. This helps firm up the dough, making it easier to shape into cookies.

Step 3: Shape the Cookies

Preheat the Oven: Preheat your oven to 325°F (165°C). Line a baking sheet with parchment paper.

Form the Cookies: Dust your hands lightly with powdered sugar, then take a small portion of the dough and roll it into a ball, about the size of a walnut. Flatten each ball slightly into an oval or rectangle shape, as traditional Ricciarelli are somewhat irregular in shape.

Dust with Powdered Sugar: After shaping the dough into cookies, generously dust them with powdered sugar. You can sift the powdered sugar over the cookies to get an even coating.

Add Slivered Almonds (Optional): If desired, you can place a few slivers of almonds on top of each cookie for extra texture and decoration.

Step 4: Bake the Cookies

Bake: Place the shaped cookies on the prepared baking sheet, ensuring that they are spaced a little apart. Bake for about 12-15 minutes, or until the cookies are lightly golden on the edges. The centers should remain soft and chewy.

Cool: Once baked, remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. The cookies will firm up as they cool.

Step 5: Serve

Once the Ricciarelli cookies are completely cool, serve them with a cup of coffee, espresso, or tea. These cookies also make a wonderful gift when packaged in a decorative box or jar. The citrusy aroma from the candied orange peel combined with the almond flavor will delight your guests or loved ones.

Chef’s Notes

Almond Flour vs. Ground Almonds: If you can’t find almond flour, you can use finely ground almonds instead. Just ensure they are finely ground to avoid a grainy texture in the final cookie. If using ground almonds, be sure to sift them before using them in the dough for the best consistency.

Candied Orange Peel: While store-bought candied orange peel is convenient, homemade candied peel adds an extra touch of flavor and freshness to the cookies. Plus, you can adjust the sweetness level to your liking.

Egg Whites: Make sure to use room-temperature egg whites. Cold egg whites do not whip as easily and may not achieve the same volume and texture. It’s important to beat the egg whites to soft peaks to achieve the right texture for Ricciarelli cookies.

Storage: Ricciarelli cookies can be stored in an airtight container for up to a week at room temperature. If you have leftovers, they can also be frozen for longer storage.

Gluten-Free Option: Ricciarelli are naturally gluten-free, making them an excellent choice for those who need to avoid gluten. Just ensure that the almond flour you are using is certified gluten-free if necessary.

Nutritional Information (Per Cookie)

Note: Nutritional values are approximate and will vary depending on the size of the cookies and the specific ingredients used.

• Calories: 160 kcal
• Protein: 4g
• Fat: 12g
• Saturated Fat: 1g
• Carbohydrates: 14g
• Sugars: 12g
• Fiber: 1g
• Sodium: 0mg
• Cholesterol: 0mg
• Vitamin A: 2% of Daily Value
• Vitamin C: 2% of Daily Value
• Calcium: 4% of Daily Value
• Iron: 4% of Daily Value

Final Thoughts

Ricciarelli with Candied Orange is a beautiful combination of flavors that is perfect for any occasion. The rich almond flavor is complemented by the sweet and tangy citrus notes of the candied orange peel, creating a balance of sweetness and complexity.

These cookies are naturally gluten-free and are a great treat for those with dietary restrictions, without sacrificing taste or texture.

The process of making Ricciarelli is straightforward, and the results are nothing short of delicious, with a light, chewy center and a slightly crisp exterior. Whether you’re serving them during the holidays or as an everyday treat, Ricciarelli will be a crowd-pleasing favorite.

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