Skip to main content

Ricciarelli #IntnlCookies #InternationalCookieExchange



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!!

Comments

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

      Delete
  2. I know that my family would just love these cookies.

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

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

    ReplyDelete
  5. 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

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

Hot Chocolate Agasajo-Style {Spice It Up!}

photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an

Jamaican Stew Peas #EattheWorld

  Here we are at November #EattheWorld event. What a year this has been! This challenge has been one that gave us some excuse for virtual travel as we've been sheltered-in-place with the coronavirus epidemic for most of 2020. So, we've been able to read about different parts of the world and create a dinner, or at least a dish, with that cuisine. This Eat the World project is spearheaded by Evelyne of  CulturEatz . Read more about  her challenge . This month, Evelyne had us heading to somewhere tropical: Jamaica. I have actually been to Jamaica, but it was almost thirty years ago...and it was just a jumping off point for the rest of our Caribbean exploration. I don't remember eating anything at all! Pandemonium Noshery: Pumpkin Rice   Culinary Adventures with Camilla: Jamaican Stew Peas  Amy’s Cooking Adventures: Jamaican Chicken & Pumpkin Soup   Palatable Pastime: Jamaican Jerk Chicken Burger   Sneha’s Recipe: Jamaican Saucy Jerk Chicken Wings With Homemade Jerk Seas