Siena Almond Cookies (Ricciarelli di Siena)
These fragrant, soft almond cookies are a breeze to make and a delicious Christmas dessert. Perfectly tender, they melt in your mouth and are sure to be a hit for those who love almonds.
Equipment
- Mixer or Food processor
- Small saucepan
- Bowl
- Plastic wrap
- Baking sheet
- Parchment paper
Ingredients
- 1 ¾ cups blanched almonds or almond flour
- 1 egg white
- ½ cup powdered sugar plus extra for dusting
- 1 ½ tablespoons cornstarch
- 2 tablespoons water
- Zest of 1 orange
- 1 teaspoon baking powder
Instructions
- Prepare Almonds: If using whole almonds, blend them with half of the powdered sugar in a food processor until very fine. Transfer to a bowl. If using almond flour, just place it in the bowl.1 ¾ cups blanched almonds, ½ cup powdered sugar
- Make Syrup: In a small saucepan, combine water with the remaining powdered sugar. Heat over medium until the sugar dissolves completely, making a syrup.2 tablespoons water
- Mix Dough: To the almonds, add cornstarch, baking powder, egg white, and orange zest. Pour in the sugar syrup. Stir well until you have a compact dough ball. Wrap in plastic and chill in the fridge for about 12 hours, ideally overnight.1 egg white, 1 ½ tablespoons cornstarch, 1 teaspoon baking powder, Zest of 1 orange
- Shape Cookies: The next day, dust your working surface with powdered sugar. Work the dough until soft, then pinch off pieces about the size of a walnut and shape into diamonds. Coat each cookie in powdered sugar and place on a baking sheet lined with parchment paper, spaced apart.
- Bake: Preheat your oven to 340°F (170°C). Bake the cookies for 10-12 minutes or until they start to crack on the surface but remain pale. They might seem soft initially but will firm up as they cool.
Notes
These cookies are a fantastic holiday gift. Store them in an airtight container to keep them fresh longer. Enjoy the melt-in-your-mouth goodness with your loved ones!