Ricciarelli
Serves: 6
Destiney Bartoletti
1 January 1970
Based on User reviews:
41
Spice
51
Sweetness
57
Sourness
40
mins
Prep time (avg)
5.8
Difficulty
Ingredients:
3 cups
Whole Almonds1 tsp
Baking Soda1 tsp
Kosher Salt2.5 cups
Sugar (confectioners')2 tbsps
Honey1 tsp
Vanilla Extract1 large
Egg (at room temperature)Directions:
1
Preheat the oven to 300 degrees F, and line 2 baking sheets with parchment paper
2
Add the almonds, baking soda, salt and 1 1/2 cups confectioners' sugar to a food processor
3
Process until finely ground, about 1 minute
4
Whisk together the honey, vanilla and egg
5
Add to the almond mixture and pulse until a stiff dough forms
6
Roll tablespoon-sized portions of dough into balls, and coat in the remaining cup confectioners' sugar
7
Place at least 3 inches apart on the prepared baking sheets
8
Bake, rotating halfway through, until cracked and solid to the touch, 18 to 20 minutes
9
Slide the parchment off the baking sheets and allow the ricciarelli to cool completely before peeling off the paper
10
Store cookies in a tin or airtight container for up to 2 weeks