Italian Almond Cookies (Ricciarelli) - gluten free!

Name: Italian Almond Cookies (Ricciarelli) - gluten free!
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 20 porsi
Cuisine: Indonesian
Ingredients: 2 cups almond meal or blanched ground almonds ((Note 1)); 1/2 cup caster / superfine sugar ((Note 2)); 2 tsp lemon zest ((1 lemon)); 3 drops natural almond extract; 1/8 tsp salt; 1/2 cup dried cherries (, chopped (Note 3)); 2 egg whites (, at room temperature (from 2 large eggs, Note 4)); 2 tsp honey; 1 Extra egg white; 1 1/2 cups flaked almonds

Recipe video above. These lovely little Italian cookies have a beautiful chewy texture and bursting with almond flavour. And because they're gluten free and dairy free, everyone can enjoy them!The almond sliver coating is something I copied from an Italian bakery in Sydney. It gives the cookie

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Italian Almond Cookies (Ricciarelli) - gluten free!

Foto: RecipeTin Eats

Bahan-bahan

20 porsi

2 cups almond meal or blanched ground almonds ((Note 1))
1/2 cup caster / superfine sugar ((Note 2))
2 tsp lemon zest ((1 lemon))
3 drops natural almond extract
1/8 tsp salt
1/2 cup dried cherries (, chopped (Note 3))
2 egg whites (, at room temperature (from 2 large eggs, Note 4))
2 tsp honey
1 Extra egg white
1 1/2 cups flaked almonds

Langkah-langkah

Preheat oven to 190°C/375°F (170°C fan). Line 2 trays with baking/parchment paper.
Combine Dry Ingredients: Place the almond meal, sugar, zest, almond extract and salt in a bowl. Whisk together until zest and almond extract is evenly distributed. Add the cherries and set aside
Beat eggs whites: Using an electric mixer or a whisk, beat the egg whites and honey to soft peaks (Note 5). About 2 minutes on Speed 8 of a handheld beater, or 1 1/2 minutes on Speed 6 of a stand mixer.
Fold the beaten egg whites gently into the almond mixture. You will seemingly knock most of the air out of the meringue, that's ok! (You actually haven't :) ).
Place Extra egg white in a small bowl and whisk with a fork until foamy. Place flaked almonds in another bowl.
Form 2.5cm/1" balls: Scoop up about 1 tablespoon of the mixture and shape into a rough ball (2.5cm/1" ball). I do this using 2 eating spoons - we don't need perfect balls here.
Coat in egg whites: Drop the ball into foamy egg whites. Use 2 forks to turn to coat, then pick up and place in the flaked almonds.
Almond coating: Coat cookies with the almonds, pressing them on to cover as completely as you can. Don't worry if you get some double layers or pieces sticking out - no need to be neat or thorough here!
Bake 13 minutes: Place on prepared tray 2.5cm / 1" apart. Bake for 13-15 minutes until golden brown. Start checking at 12 minutes to be sure the nuts aren’t burning
Cool: Transfer to rack to cool completely before serving.
Store: Store in an airtight container. They last up to 10 days in a storage container or can be frozen