Day 3 of the 12 Days of Christmas Cookies!

For the past couple of years, Ricciarelli almond cookies have lingered on my baking to-do list, tempting me with their promise of delicate flavors and delightful textures. However, life had other plans. Last year, we embarked on a major remodeling project for our entire downstairs, including a complete overhaul of my kitchen in our charming 1900 home in Milton, Delaware. As the construction began on December 3rd, the festive spirit of the holiday season was overshadowed by the absence of my beloved baking routine. Not being able to whip up festive treats during Christmas felt like a significant loss, especially knowing how much joy these cookies could bring.

I dove into baking this year, and I chose to start with these luscious Ricciarelli. The first bite revealed that the wait was absolutely worth it—crunchy on the outside and chewy with a rich, almondy sweetness on the inside.  These cookies are a true delight!  If you’ve yet to experience these gems, I urge you to try them soon!

The remodel may have been a challenging journey, but reclaiming my kitchen as a space for creativity and love has rekindled my passion for baking. After all, my kitchen is not just a room; it’s my happy place, filled with memories alongside my children and grandchildren, and it’s where I find joy in every mixing bowl and baking sheet.

Ingredients:

• 2 large egg whites
• zest of ½ orange or lemon
• 1 teaspoon vanilla bean paste
• ¾ teaspoon almond flavoring
• ¾ cup (90 grams) confectioners’ sugar, sifted
• 2 cups (220 grams) almond flour
• ⅛ teaspoon kosher salt
• ¼ teaspoon baking powder
• ½ cup confectioners’ sugar for dusting

Making the Dough

In a large bowl or mixer add the egg whites, lemon zest, vanilla bean, and almond flavoring, whisk together.

Next, add in the sugar, almond flour, salt, and baking powder and combine everything together until a soft and compact dough forms.

Place the dough in a clean bowl and cover it with plastic wrap. The dough now needs to chill in the fridge for 12 hours or up to overnight.  This lets the flavors develop. This step is very important!

 Baking The Cookies:

Remove the dough from the fridge and place it onto a flat surface that has been liberally sprinkled with powdered sugar.

Roll the dough into a log shape with your hands (approximately 20” long).  Cut the log into ½ inch slices.

Shape each slice into an oval or almond shape and lay them on the prepared cookie sheet.  Dust each cookie with more powdered sugar before baking.

Bake the cookies.

Remove them from the cookie sheet and transfer them to a wire rack to cool. As they cool, the chewy texture will develop.

Instructions:

1. In the mixing bowl add the egg whites, zest, vanilla, almond flavoring and whisk to combine, then add the sugar, flour, salt and baking powder, combine with either a wooden spoon or spatula until a soft and compact dough forms.
   
2. Move the dough to a clean bowl, cover in plastic and refrigerate for 12-24 hours or up to 3 days.
3. Preheat oven to 325F.  Line 1-2 cookies sheets with parchment paper.
   
4. Remove the dough from the fridge, place the dough on a flat surface that has been liberally sprinkled with confectioners’ sugar.  Roll the dough to form a log about 20 inches long.  Cut into ½ inch slices, and shape into an oval, place them on the prepared cookie sheets.  Dust the slices with more confectioners’ sugar.  While the oven is preheating, allow the cookies to sit at room temperature for about 15 minutes on the cookie sheets to dry out a bit before baking them.
5. Bake for approximately 16-18 minutes.  Transfer the cookies immediately to a wire rack to cool completely.  They will be soft at first but when cooled will become the perfect chewy consistency.  Enjoy!

I hope you get a chance to make these almond cookies soon!  If you do, please tag me on Instagram @goodeatsmymimi.  I would love to hear from you and see your pictures!