Skip to main content

Ricciarelli #IntnlCookies #InternationalCookieExchange

By


Welcome to the second annual International Cookie Exchange hosted by Sarah from Curious Cuisiniere and me - Camilla from Culinary Adventures with Camilla.

Today a group of cookie-loving food bloggers is sharing recipes for cookies from around the globe. Get ready to break out your mixing bowl, because these recipes are sure to inspire you to fill your cookie jar with cultural treats!

You can follow along on Twitter with the hashtag #IntnlCookies, and you can find these great recipes and more cookies from around the world on the International Cookie Exchange Pinterest Board.

Here's the #IntnlCookies Tray...
listed in alphabetical order of the cookies' country of origin

When my blogging friend Sarah asked what I thought about an International Cookie Exchange last year, I was excited. Cookie baking is an annual tradition for me and my boys. We love making cookie platters; I, especially, love the international aspect of this blogging event. Yes, yes, yes!

Ricciarelli

Ricciarelli are traditional Italian cookies, similar to a macaroon, that originated in 14th century Siena. Traditionally the almonds are ground in a mill. I used ground almond flour for a quick, easy solution.


Ingredients makes a dozen or so

  • 2½ C ground almonds
  • 1 C powdered sugar + more for dusting
  • 2 large egg whites
  • ½ t pure lemon extract

Procedure
Preheat oven to 350°F.

Place egg whites in a large mixing bowl. Beat until medium peaks form. Gradually add in powdered sugar; whisk until egg white is very stiff but not dry. Fold in ground almonds and lemon extract.


Drop heaping scoops of batter onto a parchment-lined baking sheet.


Using moistened hands, flatten the tops and press sides to make rounded diamond shapes. Place in the refrigerator and chill for, at least, 20 minutes.



Bake ricciarelli until edges are lightly golden and firm. The centers should still be a little soft, approximately 10–12 minutes. Let cool on baking sheet.


 Once cool, roll them in powdered sugar.



Ricciarelli are typically consumed at Christmas time, served alonside a dessert wine such as Vin Santo or Moscadello di Montalcino. I went with Vin Santo! Buon Natale a tutti!!
Labels:

Comments

  1. Sarah | Curious CuisiniereDecember 2, 2016 at 6:45 AM

    How fun! I had no idea Italians had a cookie similar to a macaron. These look tasty! I'm so glad to have you along for our cookie extravaganza!

    ReplyDelete
    Replies
    1. Camilla M. MannDecember 2, 2016 at 8:31 AM

      Thanks for the nudge, Sarah. I thought I was all cookie'd out! Then I remembered I wanted to try these.

      Delete
  2. A Day in the Life on the FarmDecember 2, 2016 at 10:56 AM

    I know that my family would just love these cookies.

    ReplyDelete
  3. UnknownDecember 3, 2016 at 9:32 AM

    I just bought some almond flour thanks for another recipe to enjoy!

    ReplyDelete
  4. UnknownDecember 5, 2016 at 11:49 AM

    I have never heard of Ricciarelli, but they look awesome!

    ReplyDelete
  5. TaraDecember 8, 2016 at 8:03 PM

    Love the shape of these cookies! Perfect addition to holiday baking

    ReplyDelete

Post a Comment

Popular posts from this blog

Quick Pickled Red Onions and Radishes

By
If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce
1 comment
Read more

Aloo Tiki {Pakistan}

By
To start off our Pakistani culinary adventure, I started us off with aloo tiki - potato cutlets. I'm always game for tasty street food. I found a couple of different recipes and incorporated those together for this version. Ingredients 6-8 small red potatoes, scrubbed 1 T cumin seeds 1 T fresh chopped parsley 1/2 t ground coriander 1 t minced garlic Procedure Boil the potatoes until they are tender. Drain and let cool. Mash the potatoes. Traditionally they are mashed without their skins. I left the skins on. In a small pan, toast the cumin seeds on high heat until the begin to give off an aroma and begin to darken. Remove from heat and transfer to a plate to keep them from cooking any more. Blend all of the spices into the mashed potatoes, then shape into small patties. If you wet your hands, the potato mixture won't stick to them. Heat a splash of oil in a large, flat-bottom pan. Dip each patty into beaten egg and carefully place in the oil. P
9 comments
Read more

Meyer Lemon Custard-Filled Matcha Turtles #BreadBakers

By
#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our  Pinterest board  right here. Links are also updated after each event on the  Bread Bakers home page .  We take turns hosting each month and choosing the theme/ingredient. This month Stacy of Food Lust People Love  is hosting and she wrote: "Your bread can be large, as in one big animal, or small - animal-shaped rolls. Use your imagination! Points for flavor and shape!" If you are a food blogger and would like to join us, just send an email with your blog URL to Stacy at foodlustpeoplelove@gmail.com. Here's the animal-shaped bread basket from the #BreadBakers... Beef and Sweet Onion Dim Sum Pandas from Karen's Kitchen Stories Bird Bread Rolls from Ambrosia Easter Bunny Buns from Cook with Renu Ham and Cheese Elephant Rolls from Food Lust People Love Hedgehog Bread from Making Mir
15 comments
Read more