Cardamom Ricciarelli
These cookies are called ricciarelli in Italy—they are soft, chewy and usually scented with lemon. Mine have cardamom, (obvs). I have tried many different recipes of ricciarelli and amaretti over the years, and this is the ratio that I love the most. Traditionally, you beat the egg whites separately and fold soft peaks into almond flour, but not in my recipe. I always use unblanched almond flour (I like the texture). Bake and enjoy!
You will have to use a scale to make these; precision is key in this recipe.
Cardamom Ricciarelli
Ingredients
- 200 g almond flour not blanched
- 150 g white granulated sugar
- 60 g egg whites ~2 large eggs
- ½ tsp ground cardamom seeds
- ⅛ tsp sea salt
- 75 g icing sugar to dust
Instructions
- Heat your oven to 180C/350F and line a baking tray with parchment paper.
- In a large bowl, combine almond flour and sugar. Tip in egg whites, ground cardamom, and sea salt, and using a spatula or your hands, mix to combine till it resembles a paste.
- Dust hands with icing sugar, and shape paste into 2½-cm/1-in balls, and roll in icing sugar. Make an indentation in the center of each ball with your finger, and place 2½-cm/1-in apart on tray.
- Bake for 10-12 minutes.
- Remove from oven, and transfer tray to a wire rack to cool.
