Ingredients for Ricciarelli Sienese Christmas Cookies
- 3 large egg whites
- Ground Almonds
- Plain Flour
- Baking Powder
- Icing Sugar
- Almond Extract
- 2 tablespoons rum (or 1 tablespoon orange zest + 1 tablespoon lemon zest)
- Oranges, Zest Of
- Candied Orange
- Dark Chocolate
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How to Make Ricciarelli Sienese Christmas Cookies
- Preheat oven to 325°F (160°C). Line baking sheets with parchment paper.
- In a large bowl, whisk together the powdered sugar, almond flour, and cornstarch until well combined.
- Add the egg whites, one at a time, whisking until smooth and creamy. Do not overmix.
- Stir in the rum or orange/lemon zest (according to your chosen variation).
- Gently fold in the chopped almonds.
- Using a spoon or a piping bag, create small mounds of the dough (about 1 inch in diameter) onto the prepared baking sheets, leaving space between each cookie.
- Bake for 18-20 minutes, or until the edges are lightly golden brown.
- Let the cookies cool completely on the baking sheets before dipping in melted dark chocolate (optional).
- Once completely cool, store in an airtight container at room temperature for up to a week.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
81g
Fat
48g
Carbs
10g
