Friday, December 4, 2015

Ricciarelli Almond Cookies
















I love Christmas cookies! For me, that's what the Holidays are all about. I can still remember, as a child, coming home each December evening and finding an exciting, delicious, and colorful plate of various cookies on our doorstep, left by a family member, friend, or neighbor. How exciting it was to taste and try each and every cookie!

As I've grown older I've discovered the excitement and joy that comes from making those plates for others and delivering them every season. By far, one of the go-to cookies in those assortments has always been an almond flavored one!

What is it about almond-flavored cookies that make us think about the Holidays? That taste and texture just puts us in the mood for roasted chestnuts, carols, and the sweet smell of pine.

Now imagine if that cookie not only tasted like almond, it was made entirely from almond flour. That's right, a gluten-free cookie the whole family can enjoy! Believe it or not, we've found that cookie! Made with our amazing Blanched Almond Flour, this traditional Italian cookie is sure to be a hit in your home. Get your cookie plates ready, it's time to bake up some Ricciarelli Almond Cookies!

Ingredients:
3 3/4 cup Honeyville Blanched Almond Flour
3/4 cup Sugar
1 cup Powdered Sugar, divided
Zest of an Orange
3 Egg Whites
1 1/2 Tbsp Raw Honey
1/2 tsp Almond Extract
1/4 tsp Vanilla

Directions:
First, make your dough.

almond-flour-sugar-and-orange-zest











In a large mixing bowl, combine almond flour, sugar, 1/2 cup powdered sugar, and orange zest, and whisk together. Work to get any clumps out.

whipped-egg-whites











In a medium bowl using an electric hand mixer, whip egg whites until soft peaks form.

cookie-dough











Add egg whites, honey, and almond and vanilla extracts to dry ingredients and gently fold together until a thick, dry batter forms.

cookie-on-pan











Pinch off a tsp of dough, roll in a ball, and place on your USA Pan Baking Sheet, covered in parchment paper. In a separate bowl, add remaining powdered sugar. gently roll each ball in the powdered sugar, transfer back to the baking sheet, and, using a spoon, gently press down on the cookies. Let cookies sit, uncovered, for at least 1 hour.

Preheat oven to 325 degrees.

Once cookies have sat for 1 hour, place in oven and bake at 325 degrees for about 12-14 minutes. Remove and let cool before serving.

almond-flour-cookie











Soft, flavorful, and with a taste that will melt in your mouth, these are the Holiday cookies you've been waiting for this Holiday season. Not only are they the most flavorful cookies you'll find, they're completely gluten-free. Now how can you beat that?!

ricciarelli-cookies











The Holidays are all about cookies, and there's no better cookie than this one!

7 comments:

Anonymous said...

Hi, and Merry Holiday Cookies to you too:) However I have a question where do you insert the vanilla, honey and almond extract. Do you add it to the dry ingredients before folding in egg whites or to the eggwhites before folding into the dry ingredients. I looked and read over it several times and it does not state? I'd hate to collapse the eggwhites by adding it there if that is the wrong approach. Thanks for recipe our family loves almond cookies of every kind.

sandy said...

Shouldn't thee be some kind of fat added as in butter or coconut oil?

In The Kitchen With Honeyville said...

Hi Sandy! Amazingly enough, the oil from the Almond Flour itself is just enough for these tasty cookies!

Healthy Mom Healthy Kids said...

About how many of these cookies does the recipe make?

In The Kitchen With Honeyville said...

Hi Healthy Mom! This recipe will make a little more than 12 cookies.

Linda Shields said...

I can't see how this will only make a little more than 12 cookies when you are using 3.5 cups of Almond flour! If the cookie was very big I could see this but with only using a tsp of dough to make these cookie there has to be a WHOLE lot more cookies than you are suggesting! Please correct this.

Anonymous said...

I used lemon zest of 2 lemons instead of orange. This made 25 cookies, about 1" round.