They keep for 10 days, and because theyre gluten free and dairy free, everybody can enjoy them!
Some will be larger than others.
There will be almond bits sticking out here and there, you might end up with some bald patches.
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Some bits might have a double layer of almonds.
Some will have more than their fair share of dried cherries in them.
Others will miss out.
These are cookies that aremeant to be perfectly imperfectto look at.But theyreperfectly perfect to eat!!!
It is literally raw almonds that are blitzed into a fine powder.
!and gets all confused that its actually a cookie.
I loved it, so I stole the idea!
Dried cherries (optional) You wont see dried cherries in traditional Italian Almond cookie recipe.
But this particular recipe is one loosely based on a Yotam Ottolenghi recipe which includes the cherries.
I liked it so I kept it in, because it brings an extra something-something to these cookies.
Wipe dry (to avoid residual water dripping into bowl), then use per recipe.
No need to worry about overworking the gluten like you do with flour based cookies.
It can sit around for ages (like it for hours when I made the recipe video!)
and it still works 100% perfectly.
Whisk Dryingredients Use a whisk to combine the almond meal, sugar, salt, lemon and almond extract.
For this recipe, were not relying on the egg whites to make the cookies rise as such.
Its more to give the cookie a bit of aeration so they arent super dense.
I do this using 2 eating spoons we dont need perfect balls here.
These cookies are supposed to be rustic!
Also, the cookies may look small at this stage, but the almonds add bulk.
This is used to make the almond flakes stick to the cookies.
Coat in almond flakes Then use the forks to transfer the cookies into a bowl with the almond flakes.
), press almonds around the ball and shake off excess.
Again, just a reminder, were going for rustic here!
Dont worry about bits of almonds sticking out, some naked patches, some double up patches!
Whatever sticks is good, whatever does, doesnt!
Place on tray Place on two prepared trays 2.5cm / 1 apart.
Bake for 13-15 minutes in a 180C/350F oven until golden brown.
Especially if you opt to do the (not really optional!)
coating of almond flakes because it keeps the outside nice and crisp.
Whereas without, the crust tends to get softer with time.
Either way though, with or without the almond crust, they are delicious!
Italian Almond Cookies (Ricciarelli) gluten free!
Dozers keen to get involved.
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