Ricciarelli Balls Recipe 🍋🤍
Ricciarelli are traditional Italian almond cookies from Siena. Instead of the classic shape, we made them into soft, fluffy balls – a modern and equally delicious variation. 🥰
📝 Ingredients
(makes about 16 cookies, approx. 30 g each)
• 300 g ground almonds (blanched) (3 cups)
• 120 g powdered sugar (1 cup)
• 2 egg whites
• 1 tsp lemon juice
• powdered sugar (for rolling)
🤍 Instructions
1. Whisk the egg whites with the lemon juice until stiff peaks form.
2. Gradually add the powdered sugar while whisking until the mixture is smooth and glossy.
3. Gently fold in the ground almonds until a soft dough forms.
4. Portion the dough (approx. 30 g per ball), shape into round balls and coat generously in powdered sugar.
Tip: The dough is quite sticky – lightly moisten your hands to make shaping easier.
5. Place on a baking tray lined with parchment paper, leaving space between them. Do not flatten.
6. Bake at 160°C (320°F), top and bottom heat, for 15–18 minutes until lightly set on the outside but still soft inside.
7. Let cool completely.
Enjoy baking 🤗 🤍
2 Comments
Ricciarelli Balls Recipe 🍋🤍
Ricciarelli are traditional Italian almond cookies from Siena. Instead of the classic shape, we made them into soft, fluffy balls – a modern and equally delicious variation. 🥰
📝 Ingredients
(makes about 16 cookies, approx. 30 g each)
• 300 g ground almonds (blanched) (3 cups)
• 120 g powdered sugar (1 cup)
• 2 egg whites
• 1 tsp lemon juice
• powdered sugar (for rolling)
🤍 Instructions
1. Whisk the egg whites with the lemon juice until stiff peaks form.
2. Gradually add the powdered sugar while whisking until the mixture is smooth and glossy.
3. Gently fold in the ground almonds until a soft dough forms.
4. Portion the dough (approx. 30 g per ball), shape into round balls and coat generously in powdered sugar.
Tip: The dough is quite sticky – lightly moisten your hands to make shaping easier.
5. Place on a baking tray lined with parchment paper, leaving space between them. Do not flatten.
6. Bake at 160°C (320°F), top and bottom heat, for 15–18 minutes until lightly set on the outside but still soft inside.
7. Let cool completely.
Enjoy baking 🤗 🤍
😲 interessante questa variante dei Ricciarelli 👏👏👏 grazie 🙏