Best Ricciarelli Recipe: Soft Amaretti Biscuits
At Christmas time and during the holiday season, there is nothing better than sharing a recipe made from scratch with your friends and family. With this best-ever Ricciarelli recipe, you can do just that!
Recipe Overview
Skill Level:
Intermediate
Prep Time:
25 MINUTES (plus drying)
Cook Time:
15 MINUTES
What Makes This Recipe Great
An Authentic Italian Recipe: Making your own Authentic Italian Amaretti Biscuits can bring the taste of Italy to your home kitchen.
Perfect for Gifting: This recipe makes 30 soft Amaretti biscuits, providing you with plenty to share. Pack them up beautifully and give them as edible gifts for Christmas.
Amaretti are gluten-free: If you’re following a gluten-free diet, these cookies are a fantastic option. Made with ground almonds instead of flour, they are naturally gluten-free.
Ricciarelli are more commonly known as soft Amaretti biscuits in the UK. They are a traditional Italian treat with a cracked outer shell and a soft, chewy centre.
While they are popular during the Christmas season and can often be found in supermarkets, there’s no need to wait all year to enjoy these delicious Italian biscuits when you have your own recipe to make them at home!
With just 5 simple ingredients, they are incredibly easy to make.
Plus, if you prefer Amaretti biscuits without Alcohol, you can easily leave out the Amaretto liqueur and replace it with almond extract, giving you an alcohol-free version that’s suitable for the whole family.
Create a truly authentic Italian feel at Christmas by serving a bowl of these of Ricciarelli biscuits alongside a glass of Vin Santo dessert wine (the traditional Italian way of enjoying them).
Check Out More Biscuit Recipes:
- Italian Biscotti – flavoured with apricots, another classic Italian biscuit recipe.
- Ginger Biscuits With Orange Zest – A classic biscuit, great for dunking in tea.
- Homemade Party Rings – A classic kid birthday biscuit that is so much fun to make.
Equipment Needed:
- Mixing Bowls: Use a large bowl to combine the dry ingredients and form the dough. A medium bowl is useful for whisking the egg whites.
- Whisk or Electric Mixer: You will need a whisk or an electric hand mixer with a whisk attachment to beat the egg whites to stiff peaks. You can also use a stand mixer with the paddle attachment and whisk attachment and prepare everything in the bowl of a stand mixer. However, unless you have a lot of patience, I don’t recommend trying to whisk the eggs by hand as it’s a lot of work!
- Spatula or Wooden Spoon: A spatula or wooden spoon is needed for mixing the dough and ensuring all the ingredients are well incorporated.
- Baking Tray/Baking Sheet: Prepare a baking tray by lining it with parchment paper or a silicone baking mat. This will prevent the biscuits from sticking to the tray and make clean-up easier.
- Cooling Rack: Place the baked Ricciarelli Biscuits on a wire rack to cool down and set properly. This allows air to circulate around them, preventing them from becoming soggy on the bottom.
- Sifter or Fine-Mesh Sieve: Use a sifter or a fine-mesh sieve to dust the biscuits with powdered sugar after they have been baked. This adds a beautiful finishing touch and sweetens the topping.
- Weighing Scales: Accurate measurement is essential in baking. Use measuring scales to measure the ingredients precisely for the best results.
- Plastic Wrap or Cling Film: Use clingfilm (plastic wrap) to wrap the dough and chill it in the fridge.
- Dough Divider: Useful but not essential for dividing the almond cookie dough into portions. You can use a sharp knife if you do not have a divider to hand.
Ingredients And Substitutions:
- Egg Whites – Eggs should be as fresh as possible and at room temperature for the best results. Ensure that there is no egg yolk present in the egg white at all and that the bowl is completely clean with no fat or oil residue, since this will affect how the eggs whisk.
- Powdered Icing Sugar / Confectioners Sugar – Usually called icing sugar in the UK and powdered or confectioners sugar in the USA.
- Ground Almonds – Do not substitute for almond flour, these are not the same thing and can vary greatly between brands. Ground Almonds are the main ingredient in these Soft Almond cookies, take the place of normal all purpose flour in other cookie recipes.
- Vanilla Extract – You can use a vanilla pod in its place if you want to.
- Amaretto Liqueur (optional) – 3 tablespoons are needed. If you don’t want to use alcohol, a good substitute is almond extract, use 1 teaspoon of almond extract in place of the Amaretto and lower the dry ingredients by 25 grams.
Step-By-Step Guide – How To Make The Best Ricciarelli Biscuits
Ricciarelli Vs Amaretti Biscuits?
Ricciarelli biscuits, are a specific type of soft Amaretti biscuit, have their origins in Siena, Tuscany, dating back to the 14th century.
In Italy, you’ll find various types of Amaretti biscuits, each with its own regional twist. These cookies generally fall into two categories: the hard and crunchy Amaretto di Saronno, most often found on supermarket shelves in the UK. With a honeycomb-like internal structure and a longer shelf like and is often twice baked, similar to Tozzetti biscuits.
Then there is the softer, more marzipan-like version known as Amaretto di Sassello which is what this Amaretti recipe is based upon.
Ricciarelli biscuits are renowned for their distinctive cracked surface and round or oval shape. Traditionally, they are made by combining egg whites, sweet and bitter almonds, sugar, and apricot kernels. With their soft almond centre, These biscuits are typically enjoyed during the Christmas season, often accompanied by a dessert wine like Vin Santo which is the most authentic and the best way to serve them.
In the UK, Ricciarelli biscuits are commonly referred to as soft Amaretti biscuits and are sometimes called Italian Macaroons. The unique texture of these biscuits is achieved by shaping them into ovals and coating them with powdered sugar before allowing them to dry out for 1 or 2 days. This drying process creates the rough, crackled surface that is characteristic of Amaretti cookies.
Both types of Amaretti biscuits are usually gluten-free, as they are made without the use of flour or other gluten-containing ingredients. This makes them a wonderful treat for those following a gluten-free diet.
Frequently Asked Questions
I don’t recommend doing this as almond flour mixture in it’s type and content can vary between brands. This could produce very different results to using ground almonds.
You can substitute amaretto for almond extract. Just lower the dry ingredients slightly by omitting 25g of powdered sugar. Use only 1 tsp of almond extract in place of the Amaretto liqueur.
Absolutely! Feel free to adjust the size of the biscuits according to your preference. Just remember to adjust the baking time accordingly to ensure they are cooked through.
Traditionally, yes. Most Amaretti biscuits contain a liqueur called Amaretto, but this can be substituted for Almond extract as an alcohol-free alternative.
Mastering This Recipe – Expert Tips
- Workable Dough Consistency: The pastry should have a sticky but not overly wet texture. If it’s too wet, you can adjust the dough by increasing the amount of ground almonds and sugar slightly until you achieve a workable consistency.
- Importance of Drying Time: Allowing the Amaretti biscuits to dry out is crucial for achieving their authentic crackled shell. Be sure to follow the specified drying time in the recipe to achieve the desired texture.
- Adjusting Ingredient Ratio: The ratio of dry and wet ingredients can vary depending on the brand of ground almonds and icing sugar you use. Be prepared to make slight adjustments to the ingredient ratio if needed to achieve the desired dough consistency.
- Flavoured Variations: Feel free to experiment with different flavours by adding a touch of citrus zest, such as lemon or orange, to the dough.
- Baking Time Variations: Keep in mind that baking times may vary slightly depending on your oven and the size of the biscuits.
Storage
- Once the Ricciarelli Biscuits have cooled completely, you can store them in an airtight container at room temperature. Here are a few tips to ensure they stay fresh and maintain their texture:
- Airtight Container: Place the biscuits in a container with a tight-fitting lid to prevent air and moisture from entering. This helps maintain their crisp exterior and chewy interior.
- Layering: If stacking the biscuits in the container, place a piece of parchment paper or wax paper between each layer to prevent them from sticking together or losing their shape.
- Cool, Dry Place: Store the container in a cool, dry place away from direct sunlight and heat sources. Avoid storing them in a humid environment as it can affect their texture.
- Shelf Life: Ricciarelli Biscuits can be stored for up to 1 to 2 weeks. However, for the best flavour and texture, I recommend to consume them within the first few days.
Freezing:
- If you want to extend the shelf life, you can freeze the biscuits. Place them in a freezer-safe container or zip-top bag, separating the layers with baking paper/parchment paper. They can be stored in the freezer for up to 2 to 3 months.
- Defrosting: To defrost the frozen Ricciarelli Biscuits, remove them from the freezer and let them come to room temperature on the counter. This usually takes about an hour.
Best Ricciarelli Recipe: Soft Amaretti Biscuits
Ingredients
- 3 Egg Whites
- 350 g Powdered Sugar, plus extra for dusting
- 350 g Ground Almonds
- 0.5 tsp Vanilla Essence
- 3 tbsp Amaretto Liqueur, optional
Instructions
- In a clean mixing bowl, whisk the egg whites until they form firm peaks.
- In a separate bowl, combine the powdered sugar and ground almonds.
- Carefully fold the sugar and almond mixture into the beaten egg whites. Gently mix until well combined.
- Add the vanilla essence and amaretto (if using), and fold them into the mixture to create a smooth paste.
- Cover the bowl with the mixture and refrigerate for at least an hour to allow it to chill and firm up.
- Once chilled, dust a clean work surface with icing sugar. Transfer the mixture onto the surface and shape it into one or more rolls for easier handling.
- Cut the roll(s) into small sections and shape each section into oval or round balls.
- Place the balls on a lined baking tray, leaving some space between each one to allow for expansion during baking.
- Gently flatten each ball slightly with the palm of your hand. Let the biscuits sit at room temperature for at least an hour until a shell forms on the surface.
- Preheat the oven to 160°C (320°F).
- Dust each biscuit with powdered sugar to create a thin coating.
- Bake the biscuits in the preheated oven for about 15 minutes or until they turn slightly golden.
- Once baked, remove the biscuits from the oven and transfer them to a cooling rack. Allow them to cool completely before serving or storing.
Recipe Notes
- Workable Dough Consistency: Sticky but not too wet. Adjust ground almonds and sugar if needed.
- Importance of Drying Time: Achieves authentic crackled shell. Follow specified drying time.
- Amaretto Substitution: Use 1 tsp almond extract instead. Reduce dry ingredients by 25g.
- Fresh Eggs for Whisking: Use fresh, room-temperature eggs for easier whisking.
- Adjusting Ingredient Ratio: Brands can vary, adjust ratio for desired consistency.
- Store in an airtight container at room temperature for 1-2 weeks.
- You can also freeze them.
