7 Tuscan Ricciarelli Almond Cloud Cookies Christmas Cookie Recipes

Classic Tuscan Ricciarelli

Tuscan Ricciarelli are traditional almond cloud cookies that originate from Siena, Italy. Known for their soft, chewy texture and dusting of powdered sugar, these delightful treats are made mainly from almond flour and egg whites. Ricciarelli are often enjoyed during the holiday season but are a delightful treat year-round, perfect with a cup of coffee or tea.

Cooking Instructions:

1. Preheat the Oven: Preheat your oven to 150°C (300°F). Line a baking sheet with parchment paper for easy removal of the cookies.
2. Mix the Dry Ingredients: In a large bowl, combine the almond flour, granulated sugar, powdered sugar, lemon zest, and baking powder. Stir well to verify all dry ingredients are evenly mixed.
3. Whip the Egg Whites: In a separate bowl, using a clean electric mixer, beat the egg whites until they form soft peaks. This should take about 2-3 minutes. Be careful not to over-whip; they should not be stiff.
4. Combine Mixtures: Gently fold the whipped egg whites into the dry almond mixture. Use a spatula to fold until just incorporated; do not over-mix to retain the airy texture of the meringue.
5. Add Flavorings: Add the almond extract to the mixture and fold in until evenly distributed.
6. Shape the Cookies: Use your hands or a small cookie scoop to form the dough into small, oval-shaped cookies, about the size of a walnut. Place each shaped cookie on the prepared baking sheet, leaving space between each one.
7. Dust with Powdered Sugar: Generously dust the tops of each cookie with additional powdered sugar. This will create a nice crust as they bake.
8. Bake: Place the baking sheet in the preheated oven and bake for approximately 20-25 minutes, or until the cookies are lightly golden on the edges and still slightly soft in the center.
9. Cool and Serve: Once baked, remove the cookies from the oven and allow them to cool on the baking sheet for about 5 minutes. Then, transfer them to a wire rack to cool completely. Enjoy your homemade Ricciarelli with your favorite beverage!

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Chocolate-Dipped Ricciarelli

Chocolate-Dipped Ricciarelli are a delightful twist on the classic Tuscan almond cloud cookies. This variation adds a rich and decadent layer of chocolate that complements the chewy, almond-flavored cookies perfectly. The cookies offer an irresistible combination of textures and flavors that make them the perfect addition to any dessert table, especially during festive occasions.

Cooking Instructions:

1. Preheat the Oven: Preheat your oven to 150°C (300°F). Line a baking sheet with parchment paper to prepare for the cookies.
2. Mix the Dry Ingredients: In a large mixing bowl, combine the almond flour, granulated sugar, powdered sugar, lemon zest, and baking powder. Mix thoroughly until all ingredients are well blended.
3. Whip the Egg Whites: In a separate bowl, beat the egg whites using an electric mixer until they form soft peaks. This should take about 2-3 minutes. Be sure not to whip them too stiff, as you need a light consistency.
4. Combine Mixtures: Carefully fold the whipped egg whites into the dry almond mixture using a spatula. Gently mix until just incorporated to maintain the airy texture of the batter.
5. Add Flavorings: Pour in the almond extract and fold it into the mixture until it’s evenly distributed.
6. Shape the Cookies: Use your hands or a small cookie scoop to form walnut-sized oval shapes of the cookie dough. Place each cookie on the prepared baking sheet, ensuring there is enough space between each.
7. Dust with Powdered Sugar: Lightly dust the tops of the cookies with powdered sugar to create a crust while baking.
8. Bake: Place the cookies in the preheated oven and bake for about 20-25 minutes, until the edges are lightly golden but the centers remain soft.
9. Cool the Cookies: After baking, let the cookies cool on the baking sheet for about 5 minutes. Then transfer them to a wire rack to cool completely.
10. Melt the Chocolate: While the cookies cool, melt the dark chocolate. You can do this in a microwave-safe bowl in 30-second intervals, stirring in between, until smooth. Alternatively, use a double boiler on the stove to melt the chocolate gently.
11. Dip the Cookies: Once the cookies are completely cooled, dip the bottom half of each cookie into the melted chocolate, allowing any excess to drip off. Place the dipped cookies back on the parchment-lined baking sheet.
12. Let the Chocolate Set: Allow the chocolate-dipped cookies to set at room temperature, or you can refrigerate them briefly to speed up the process.
13. Serve and Enjoy: Once the chocolate has set, serve your Chocolate-Dipped Ricciarelli and enjoy them with a hot beverage or as a sweet treat anytime!

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Lemon-Zested Ricciarelli

Lemon-Zested Ricciarelli are a revitalizing variation of the traditional Tuscan almond cloud cookies, infused with the bright and zesty taste of lemon. These cookies are soft, chewy, and deliver a delightful burst of citrus flavor, making them a perfect treat for any occasion, especially when paired with a cup of tea or coffee.

Cooking Instructions:

1. Preheat the Oven: Begin by preheating your oven to 150°C (300°F) and line a baking sheet with parchment paper to prevent the cookies from sticking.
2. Mix the Dry Ingredients: In a large mixing bowl, combine the almond flour, granulated sugar, powdered sugar, lemon zest, and baking powder. Stir well with a whisk or spoon until the mixture is evenly combined.
3. Whip the Egg Whites: In a separate clean bowl, use an electric mixer to beat the egg whites until they form soft peaks, which usually takes about 2-3 minutes. Be cautious not to overbeat, as you want to achieve a light and airy consistency.
4. Combine Mixtures: Gently fold the whipped egg whites into the almond mixture using a spatula. Take care to combine the ingredients without deflating the egg whites, which will keep the cookies light and airy.
5. Shape the Cookies: With your hands or using a small cookie scoop, shape the dough into oval forms, roughly the size of a walnut. Arrange each cookie on the prepared baking sheet, ensuring there is enough space between them for spreading.
6. Dust with Powdered Sugar: Lightly dust the tops of the cookies with powdered sugar. This will help create a nice crust on the outside during baking.
7. Bake: Place the baking sheet in the preheated oven and bake the cookies for about 20-25 minutes. They should have lightly golden edges while remaining soft in the center.
8. Cool the Cookies: Once baked, allow the cookies to cool on the baking sheet for about 5 minutes. After that, transfer them to a wire rack to cool completely, allowing them to set.

Enjoy the delightful lemony flavor of your homemade Lemon-Zested Ricciarelli, perfect for sharing or indulging yourself!

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Hazelnut Ricciarelli

Hazelnut Ricciarelli are a unique twist on the classic Tuscan almond cloud cookies, incorporating the rich and nutty flavor of hazelnuts. These cookies are soft, chewy, and have a delightful crunch from the ground hazelnuts, making them an irresistible treat for nut lovers. Perfect for pairing with coffee or enjoying on their own, Hazelnut Ricciarelli bring a delightful variation to your cookie repertoire.

Cooking Instructions:

1. Preheat the Oven: Start by preheating your oven to 150°C (300°F) and prepare a baking sheet by lining it with parchment paper to prevent sticking.
2. Combine the Dry Ingredients: In a large mixing bowl, mix together the ground hazelnuts, granulated sugar, powdered sugar, and baking powder. Use a whisk to verify all the ingredients are combined evenly.
3. Whip the Egg Whites: In a separate bowl, beat the egg whites with an electric mixer until soft peaks form, which will take around 2-3 minutes. Be careful not to overbeat; you want the egg whites to remain airy.
4. Incorporate Vanilla: Add the vanilla extract to the whipped egg whites and gently fold it in to combine.
5. Mix Wet and Dry Ingredients: Carefully fold the whipped egg whites into the hazelnut mixture. Use a spatula and be gentle to maintain the light and airy texture achieved by the egg whites.
6. Shape the Cookies: With your hands or a small cookie scoop, form the dough into oval shapes, similar in size to a walnut. Place the shaped cookies on the lined baking sheet, ensuring they have adequate space for spreading.
7. Dust with Powdered Sugar: Lightly sprinkle the tops of each cookie with powdered sugar to create a pleasing crust while baking.
8. Bake the Cookies: Transfer the baking sheet to the preheated oven and bake for approximately 20-25 minutes. The cookies should have lightly golden edges while remaining soft in the center.
9. Cooling Process: After baking, let the cookies cool on the baking sheet for about 5 minutes. Then, carefully move them to a wire rack to cool completely and set.

Enjoy your delightful Hazelnut Ricciarelli, either on their own or paired with a warm beverage for a perfect treat!

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Spiced Ricciarelli With Cinnamon

Spiced Ricciarelli with Cinnamon are an aromatic variation of the traditional Tuscan almond cloud cookies, enriched with the warm flavor of cinnamon. These soft and chewy cookies offer a delightful hint of spice, making them a perfect treat for cozy gatherings or festive occasions. Their lovely texture and warm aroma will fill your kitchen with comfort and entice guests of all ages.

Cooking Instructions:

1. Preheat the Oven: Begin by preheating your oven to 150°C (300°F). Line a baking sheet with parchment paper to prevent sticking during baking.
2. Combine the Dry Ingredients: In a large mixing bowl, whisk together the ground almonds, granulated sugar, powdered sugar, ground cinnamon, and baking powder. Confirm that all dry ingredients are evenly mixed.
3. Whip the Egg Whites: In a separate bowl, use an electric mixer to beat the egg whites. Whip them until soft peaks form, which should take about 2-3 minutes. Be careful not to overbeat; you want the egg whites to remain light and airy.
4. Incorporate Vanilla: Gently fold the vanilla extract into the whipped egg whites until just combined.
5. Mix Wet and Dry Ingredients: Carefully fold the whipped egg whites into the almond mixture using a spatula. Do this gently to maintain the airiness of the egg whites, which will help achieve the desired texture of the cookies.
6. Shape the Cookies: With your hands or a small cookie scoop, take portions of the dough and form them into oval shapes, similar in size to a walnut. Place each shaped cookie onto the lined baking sheet, leaving enough space between them for spreading.
7. Dust with Powdered Sugar: Lightly dust the tops of each cookie with powdered sugar, which will help create a nice texture on the crust while baking.
8. Bake the Cookies: Place the baking sheet in the preheated oven and bake for approximately 20-25 minutes. The cookies should have lightly golden edges while remaining soft in the center.
9. Cooling Process: Once baked, let the cookies cool on the baking sheet for about 5 minutes. Afterwards, gently transfer them to a wire rack to cool completely and firm up.

Enjoy your flavorful Spiced Ricciarelli with cinnamon, perfect for a warming treat!

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Pistachio Ricciarelli

Pistachio Ricciarelli are a delightful variation of the classic Tuscan almond cloud cookies, infused with the rich and nutty flavor of pistachios. These chewy cookies offer a unique twist, combining the vibrant green of pistachios with the sweet aroma of almond and a light dusting of powdered sugar. Perfectly suited for special occasions or as a delightful treat, they are bound to impress both friends and family.

Cooking Instructions:

1. Preheat the Oven: Start by preheating your oven to 150°C (300°F) and prepare a baking sheet by lining it with parchment paper to prevent the cookies from sticking.
2. Combine the Dry Ingredients: In a large mixing bowl, mix together the ground pistachios, ground almonds, granulated sugar, powdered sugar, and baking powder. Verify that all dry ingredients are thoroughly combined for uniformity.
3. Whip the Egg Whites: Take a clean mixing bowl and use an electric mixer to beat the egg whites until soft peaks form. This will take about 3-4 minutes. Be cautious not to overwhip; the egg whites should stay light and airy.
4. Incorporate Vanilla: Gently fold the vanilla extract into the whipped egg whites until they are just combined. This adds flavor to the cookies.
5. Combine Mixtures: Gradually fold the whipped egg whites into the dry mixture using a spatula. Be gentle in this step to verify the mixture retains its airiness, which is key to achieving the right texture.
6. Shape the Cookies: Use a small ice cream scoop or your hands to portion out the dough, shaping it into oval or round cookies. Aim for a size similar to a walnut. Place the shaped cookies on the prepared baking sheet, spacing them out to allow for spreading.
7. Dust with Powdered Sugar: Lightly sprinkle powdered sugar over each cookie before baking. This creates a lovely texture on the cookies’ surface.
8. Bake the Cookies: Place the baking sheet in the oven and bake the cookies for about 20-25 minutes. They should be slightly golden on the edges while remaining soft in the middle.
9. Cooling Process: After baking, remove the cookies from the oven and allow them to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. This helps them set properly while maintaining their chewy interior.

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Coconut Almond Ricciarelli

Coconut Almond Ricciarelli are a delightful twist on the traditional Tuscan almond cloud cookies, incorporating the tropical essence of coconut alongside the rich flavor of almonds. These chewy cookies are perfectly sweet and have a delightful texture that combines the buttery richness of almonds with the chewy softness of coconut, making them a unique treat for any occasion.

Cooking Instructions:

1. Preheat the Oven: Begin by preheating your oven to 150°C (300°F). Line a baking sheet with parchment paper to prevent the cookies from sticking.
2. Combine the Dry Ingredients: In a large mixing bowl, combine the ground almonds, shredded coconut, granulated sugar, powdered sugar, and baking powder. Make sure all ingredients are well mixed to guarantee even distribution.
3. Whip the Egg Whites: In a separate clean mixing bowl, use an electric mixer to whip the egg whites until soft peaks form, which should take about 3-4 minutes. Be careful not to whip too much; the mixture should remain light and airy.
4. Incorporate Vanilla: Gently fold the vanilla extract into the whipped egg whites until thoroughly combined, adding a delightful flavor to the cookies.
5. Combine the Mixtures: Gradually fold the whipped egg whites into the dry ingredients using a spatula. Be gentle during this step to maintain the airiness of the egg whites, which contributes to the cookie’s texture.
6. Shape the Cookies: Using a small ice cream scoop or your hands, portion the dough into small balls or ovals, roughly the size of a walnut. Place the shaped cookies on the prepared baking sheet, ensuring enough space between them for spreading.
7. Dust with Powdered Sugar: Before baking the cookies, lightly dust each one with powdered sugar. This will create a nice finish on the cookies.
8. Bake the Cookies: Put the baking sheet in the preheated oven and bake for about 20-25 minutes. The cookies should develop a light golden edge while still remaining soft in the center.
9. Cooling Process: Once baked, remove the cookies from the oven and allow them to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Enjoy your Coconut Almond Ricciarelli with coffee or tea!