Ricciarelli: Chewy Italian Almond Cookies

These were amazing and I’m making them again this week for a graduation party. Perfect for anyone who enjoys marzipan. At 42% humidity, it wasn’t dry enough for the cookies to crack. If there’s that much humidity when I make them again, I’ll try leaving them out to dry for 2 hours before baking. They were still pretty enough to give as gifts, but I’m looking forward to making a batch with the traditional look.

Really good! I used lemon peel vs. Orange. The dough is sticky to wok with but these are so worth it.

They take a while, 45 minutes to make, an hour to dry and then 20 minutes to cook, then they should be cooled completely before serving.

Wonderful light and chewy! Easy to make. Freeze well. I’ll definitely make again!

Chewy

So addictive!

I thought this was gonna fail so hard, flour wouldn't blend with whites properly, I couldn't fold in enough sugar (ended up with around 150g in the end), the dough seemed too thick... 😣 I was really frustrated, but they turned out great in the end! Even better the next day, chewy and almondy! Yummy!

Hands down the coolest and most delicious thing I've made! They come out looking so cool with the cracked coating and the centre is chewy and just so delicious!