Ricciarelli

I’ve been spending the last few months studying Old World pastries that don’t contain gluten for any number of reasons. In many cases, wheat was too expensive or didn’t grow well in a particular climate; in almost all cases, the alternative flour was simply a better fit for the texture and flavor of the product. Here’s the first, and maybe the easiest I’ve stumbled upon. Look for more coming soon in a virtual cookbook.

For years I tried to bake the perfect Chocolate Chip Cookie. I wanted a crispy exterior, a soft and tender center, and just the right amount of sweetness. The use of almond flour in these Ricciarelli achieve all that as if it was the simplest thing in the world: almond flour’s natural fat content and aroma make these chewy and crispy all at once and perfect on their own or with coffee or tea.

2 large egg whites, room temp

dash lemon juice

225 g powdered sugar, plus more for dusting

225 g almond flour

1 t almond or vanilla extract

zest of 1 orange

flaked almonds (optional)

Whip the whites and the dash of lemon juice until stiff, but not dry, peaks form. Sift in powdered sugar and almond flour, and whisk to combine with the extract and orange zest. Cover the dough well with plastic wrap and let sit in the fridge overnight.

The next day, preheat the oven to 325 degrees. Using a handful more of powdered sugar, roll the dough into a log about 1” thick. Cut into 1.5” pieces, flatten each slightly, and, if desired, top with flaked almonds. Space them a couple of inches apart on a baking tray lined with parchment paper and let them sit about 10 to 15 minutes while the oven preheats to dry out a bit—this will help create a cracked surface. Bake about 15-20 minutes, or until cracked open and just beginning to brown on the outside. If desired, dust with powdered sugar when they come out of the oven, and wait about 10 to 15 minutes to eat or transfer to a container, as they will be very soft.