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Orange and Hazelnut Ricciarelli

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Soft, chewy Italian-inspired ricciarelli made with almonds, toasted hazelnuts, and fragrant fresh orange. A generous powdered sugar coating creates a delicate crust and beautifully cracked, snowy finish.

Ingredients

  • 1 1/2 cups finely ground almonds or almond flour
  • 1 cup finely ground toasted hazelnuts
  • 1 1/4 cups granulated sugar
  • 2 large egg whites
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract, optional
  • 1 tablespoon finely grated orange zest
  • 1 tablespoon fresh orange juice
  • 1/4 teaspoon salt
  • 1/2 cup powdered sugar, for coating
  • Extra powdered sugar, for serving

Instructions

  1. If using whole hazelnuts, lightly toast them to deepen their flavor. Cool completely, then pulse in a food processor until finely ground, taking care not to process them into hazelnut butter.
  2. Combine the ground almonds, ground toasted hazelnuts, granulated sugar, orange zest, and salt in a large bowl. Mix thoroughly to distribute the orange zest evenly.
  3. In a separate clean bowl, whisk the egg whites until foamy and soft peaks form.
  4. Gently fold the whipped egg whites into the nut mixture. Add the vanilla extract, optional almond extract, and fresh orange juice. Mix until a sticky, slightly firm dough forms.
  5. Cover and refrigerate the dough for 30 to 60 minutes, until chilled and easier to handle.
  6. Line a baking sheet with parchment paper and place the powdered sugar in a shallow bowl. Scoop small portions of dough and shape each into a thick oval approximately 2 inches long.
  7. Coat each cookie generously in powdered sugar and arrange on the prepared baking sheet.
  8. Leave the shaped cookies uncovered at room temperature for 30 to 60 minutes to dry the surfaces slightly and encourage cracking during baking.
  9. Preheat the oven to 325°F (165°C). Bake the ricciarelli for 14 to 17 minutes, until the tops are cracked and the edges are just beginning to turn golden while the centers remain soft.
  10. Let the cookies cool on the baking sheet for about 10 minutes before carefully transferring them to a wire rack. Cool completely and dust with additional powdered sugar if desired.

Notes

  • A sticky dough is normal for ricciarelli. Chilling the dough and lightly dusting your hands with powdered sugar makes shaping easier.
  • Do not over-process the toasted hazelnuts, as their natural oils can quickly turn them into hazelnut butter.
  • Allowing the shaped cookies to rest uncovered helps produce their characteristic cracked exterior.
  • Do not overbake the ricciarelli. Their centers should remain soft when removed from the oven and will firm as they cool.
  • For chocolate-orange ricciarelli, add a small amount of unsweetened cocoa powder to the nut mixture.
  • For a spiced variation, add a subtle pinch of cinnamon or cardamom.
  • For chocolate-dipped ricciarelli, dip one end of each completely cooled cookie in melted dark chocolate and allow it to set.
  • Store in an airtight container at room temperature for 5 to 7 days with parchment paper between the layers.
  • Baked ricciarelli can be frozen in an airtight container for up to 2 months and thawed at room temperature.
  • Dust thawed cookies with fresh powdered sugar before serving if necessary.

Nutrition

Find it online: https://thefamilycooking.com/orange-and-hazelnut-ricciarelli/