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Ricciarelli #IntnlCookies #InternationalCookieExchange

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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!!
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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

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