Cookies

Ricciarelli: Italian Almond Cookies

July 22, 2020 by Marisa 15 Comments

Ricciarelli, Italian Almond Cookies are exquisite little morsels with a soft and chewy bite. They’re a traditional Sienese cookie, gluten free and a joy to make!

As I reflect on which cookies to add on a cookie platter, a balance of different textures and flavours is what I look for.

Some have to include a type of nut while some are without, and always keeping in mind different tastes and preferences.

I would need at least one colourful treat to brighten up the mound of cookies piled up high on my cookie platter. Such as these Italian Rainbow Cookies.

And then we mustn’t forget family members with dietary restrictions. Such as those who are gluten intolerant! They too need a perfectly satisfying sweet nibble! This is where these Italian gluten free almond cookies make an appearance!

What are Ricciarelli?

Ricciarelli which are pronounced ric-cia-rel-li, are Italian almond cookies with a soft and chewy bite.

These Italian paste-like cookies are lemon scented and also wonderfully perfumed with the seeds of a vanilla bean. They also pack an intense almond taste that we so love in our almond flavoured desserts.

They’re like delicate little Italian pastries. Light and airy in taste, much like a French macaron but slightly denser to the bite.

What I love about these cookies is that you really don’t need any serious baking skills.

It’s simply a few very good quality ingredients consisting mostly of finely ground almonds and some powdered sugar.

What are the ingredients for Italian almond cookies?

blanched almonds (see notes below to blanch your own)
powdered sugar (also known as icing sugar)
pure almond extract
lemon zest
vanilla bean
egg whites

How to Make Ricciarelli, Italian Almond Cookies from scratch

In a food processor, pulse together the blanched almonds with 3/4 cup of the powdered sugar until you achieve a fine texture.

Then add in the remaining sugar with the lemon zest, almond extract, vanilla seeds and pulse together until very fine.

In a separate bowl, beat the egg whites with a fork just until foamy and stir into the almond mixture a little at a time.

The egg whites is what binds the ingredients together to bring you a deliciously soft and chewy cookie with its distinctive crackled appearance.

You’ll have a stiff paste-like dough when done.

When you’re ready to roll the dough, dust both your hands and work surface with a little powdered sugar.

Divide the dough into 2 equal portions and roll out into logs of about 1 1/2 inch in diameter.

Wrap the logs individually with cling wrap and refrigerate for 8 hours or overnight. This makes for one great make ahead cookie dough.

When ready to bake, slice the the cookie dough into 24 equal portions and roll each into a ball.

Slightly flatten each cookie ball with the palm of your hand while forming them into an oval shape.

Place the cookies onto the prepared cookie sheets while spacing them 2 inches apart. The cookies don’t spread out while baking but will puff up somewhat.

Dust the top of the cookies generously with powdered sugar and bake in a pre-heated oven for about 12 to 15 minutes.

They should be pale in colour when done. They’ll also be fragile when fresh out of the oven. So allow to cool with the cookies still on the cookie sheet while placed on a cooling rack.

The key to soft and chewy almond cookies, is to not over bake them. With my oven 12 minutes is sufficient.

Plan ahead steps

Day 1…you can blanch your own almonds if you’re so inclined. This is a process I really enjoy doing and extremely easy to do. See my notes below on how to blanch your own almonds.
Day 2…you can prepare the cookie dough and refrigerate over night.
Day 3…slice, shape and bake! It’s pretty simple right? Told you so!

The Legend of Ricciarelli Cookies

Aside from being a Sienese Christmas treat, these cookies are customarily shaped into an oval or diamond form.

Some would say that the oval shape was meant to represent the eyes of the Madonna by Renaissance painters.

However, according to one legend it is said that a noble knight, Ricciardetto Della Gherardesca introduced the diamond shaped form of this cookie. Its oval shape with the pointed tips greatly reminded him of the Sultan’s slippers from his crusades of the far East. Hence the name Ricciarelli!

Whatever shape or form you decide on, I’m sure you’ll agree these cookies reign supreme in elegance and simplicity.

Serve alongside your favourite sweet wine or Vin Santo.

Happy baking dear friends!

How to blanch almonds

Blanching your own almonds is easy to do! And so worth the effort for optimal flavour too.

Place the almonds in a pot of boiling water and allow to simmer for about 60 to 70 seconds.

The almonds will start to rise and bob on the surface. The skins will look shrivelled up.

Drain the almonds and run them under cold water. Then pat dry with a clean dish towel.

One at a time, gently press on the almond between your thumb and index finger to release the nut from its skin.

Let the blanched almonds dry at room temperature on a clean dish towel before proceeding with the recipe. This can also be done overnight.

If you’re pressed for time you can dry the almonds in a low heated oven for about 5 minutes or so.

This post was originally published in December of 2018. And, updated and republished with new content and photos in July of 2020.

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Ricciarelli: Italian Almond Cookies

Ricciareli, Italian Almond Cookies are deliciously soft and chewy cookies with a distinctive crackled surface. A typical Sienese Christmas cookie.

Prep Time1 hr

Cook Time12 mins

Course: Dessert

Cuisine: Italian

Keyword: gluten free cookie, Ricciarelli Italian Almond Cookies, Sienese almond cookies, Tuscan cookie

Servings: cookies

Calories: 112kcal

Author: Marisa

Equipment

Food Processor
2 parchment lined baking sheets

Ingredients

2 1/2 cups blanched almonds see notes below for blanching your own
1 3/4 cups powdered sugar
lemon zest from half a lemon
1 1/2 teaspoon pure almond extract
seeds from 1 vanilla bean
egg whites from 2 large eggs
powdered sugar for dusting approximately 1 cup

Instructions

Preparing The Cookie Dough

In a food processor, pulse together the blanched almonds with 3/4 cups of the powdered sugar until fine in texture.
Add in the remaining sugar, lemon zest, almond extract, the vanilla bean seeds and pulse together until very fine. Set aside.
In a small bowl, beat the egg whites with a fork just until foamy.
Add the beaten egg whites to the almond mixture, 1 teaspoon at a time while stirring just until you've achieved a stiff dough.
Dust your hands and a flat work surface with a little powdered sugar and roll out the cookie dough into a log about one inch and a half in diameter.
Wrap with cling wrap and refrigerate for 8 hours or overnight.

When Ready To Bake

Preheat the oven to 350 degrees F.
Line 2 cookie sheets with parchment paper and set aside.
Slice the cookie dough into 24 equal portions and roll each into a ball.
One at a time, slightly flatten each ball between the palms of your hands while forming into an oval shape.
Place the shaped cookies onto the prepared baking sheets while spacing them 2 inches apart.
Dust generously with powdered sugar.
Bake one sheet at a time in the preheated oven for about 12 to 15 minutes or until the sides are pale golden in colour.
Take care not to over bake them. They should look dry and not overly dark.
Allow to cool completely before removing from the baking sheet as these cookies are very soft and fragile when removed from the oven.
Enjoy with your favourite sweet wine or Vin Santo.
They keep well for up to a week at room temperature sealed in an air tight container.

Notes

Blanching Almonds

Place the almonds in a pot of boiling water and allow to simmer for about 60 to 70 seconds. The almonds will start to rise and bob on the surface. The skin will have a shrivelled up appearance.

Drain the almonds and run under cold water then pat dry with a clean dish towel.

One at a time, gently press on the almond between your thumb and index finger to release the nut from its skin.

Allow the blanched almonds to dry at room temperature, on a clean dish towel, before proceeding with the recipe. This can also be done overnight.

If you're pressed for time you can dry the almonds in a low heated oven for 5 minutes or so.

Nutrition

Tarallucci al Limone: Italian Lemon Knot Cookies

June 10, 2020 by Marisa 78 Comments

Tarallucci al limone are traditional Italian lemon knot cookies from southern Italy. They were very popular at weddings as they symbolize two people “tying the knot” in holy matrimony.

Today you will find them mostly at holidays and family gatherings. You’ll also find other shapes, such as the twist or a single ring form such as the ciambelle cookies.

They were not a typical cookie from my childhood, however most Italian families have a version of these tarallucci al limone.

My first encounter with these soft lemon cookies came from a local bakery and I fell in love with them at first bite! I set out to replicate them at home. However, after a few enquiries, I quickly came to realize that there are many ways to make them.

Some use butter or crisco shortening and others a vegetable oil.

The first time I tried them, I had opted for an oil based cookie and really have never looked back since.

They turned out soft, ever so tender and with a sweet lemon kick.

How to make Tarallucci al Limone: Italian Lemon Knot Cookies

These Lemon knot cookies are pretty simple to make and with ingredients you probably already have on hand.

Start by whisking together the flour, baking powder and the salt in a medium sized bowl.

Then with a stand mixer or a hand held mixer you’ll beat the eggs and sugar together.

Next in are the oil, cream, vanilla, lemon zests and juice while mixing until combined.

Add in the flour mixture and mix til thoroughly combined.

How to form knots for Italian Lemon Cookies

You can start forming the knots as soon as your tarallucci dough is ready, however if your dough is too soft simply cover it with a plastic wrap and set it aside for 15 minutes.

This will make it easier to roll out and it bears mentioning that the dough is very forgiving. So if you mess up the knots at the beginning, simply re-roll them!

Start by scooping out pieces of dough slightly smaller than a golf ball.

With lightly floured hands, roll the piece of dough out to about 7 inches long.

Twist the dough to form a loop while inserting one end through the loop to form a knot.

Place them about 2 inches apart on your cookie sheet allowing them room to grow.

They don’t spread out too much but puff up rather prettily. When they’re ready they’ll look pale golden in colour with a slight browning on the outer edges.

My oven tends to darken cookies on the outer edge of the baking sheet. However it didn’t change the overall texture of the darker cookies.

Once the tarallucci cookies have cooled, dip them in a lemon glaze and place them on a wire rack to allow the excess glaze to drip off.

Make sure to place the wire rack over a baking sheet to catch all that drip.

Tarallucci can also be topped with sprinkles of your choice. But all you really need to adorn this simple Italian cookie is a luscious lemon glaze.

I love them just the way they are! Easy to make and oh so delicious!

And if you love lemon cookies as much as I do then you’ll adore these Lemon Ricotta Cookies. They’re an Italian classic cookie. So soft and with a melt-in-your-mouth bite!

This recipe was first Published June 19 2016 and republished June 10 2020 with updated content and photos.

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3.58 from 14 votes

Tarallucci al Limone: Italian Lemon Knot Cookies

Tarallucci al Limone are Italian lemon knot cookies and extremely easy to make. These soft to the bite cookies are dipped in a luscious lemon glaze.

Prep Time45 mins

Cook Time15 mins

Course: Cookie

Cuisine: Italian

Keyword: Italian lemon knot cookies, lemon cookies, tarallucci al limone

Servings: cookies

Calories: 133kcal

Author: Marisa

Equipment

Baking Sheets
Parchment paper

Ingredients

LEMON COOKIE DOUGH

3 1/2 cups all purpose flour
2 teaspoons baking powder
generous pinch of salt
3 large eggs
3/4 cups granulated sugar
1/2 cup canola oil vegetable or sunflower oil is also fine
1/4 cup cream I used 15% cream
1 teaspoon pure vanilla extract
2 ½ tablespoons lemon zest
2 tablespoons lemon juice

LEMON GLAZE

2 1/2 cups icing sugar
5 tablespoons lemon juice

Instructions

Preheat oven to 350 degrees F.
Line 3 baking sheets with parchment paper.
In a medium sized bowl, whisk together the flour, baking powder and salt and set aside.
With a stand mixer or hand held mixer, beat the eggs and sugar together for about 1 minute.
Add the oil, cream, vanilla extract, the lemon zest, lemon juice and mix until combined.
Mix in the flour mixture beating for 1 minute til the dough is thoroughly combined.
The dough will be soft and tacky but still easy to work with.
Transfer the dough to a work surface.
Cut off pieces of dough, slightly smaller than a golf ball and roll out into a log about a 1/2 inch wide and 7 inches long.
I start rolling the dough between the palm of my hands while keeping my hands lightly dusted with flour. And then finished rolling the dough out to 7 inches on a work surface.
Twist the dough to form a loop inserting one end through the loop while forming a knot.
Place on the prepared cookie sheet;
Repeat with remaining dough, spacing the cookies about 2 inches apart on the cookie sheet.
I was able to fit 12 onto each pan.
Bake in preheated oven for 15 to 18 minutes. When done the cookies should be pale in colour with lightly browned edges.
Let cool on wire rack.

LEMON GLAZE

In a medium size bowl, whisk together the icing sugar and lemon juice.
Transfer the lemon glaze to a smaller bowl for easy dipping.
Dip cookies one at at time in lemon glaze, letting excess glaze drip off.
Place cookies on cookie rack till glaze is completely set.

Notes

The original recipe was published on June 19, 2016.

I've revised the recipe and republished on June 10, 2020 with a few switch ups to ensure success in your own kitchens.

The flour amount was increased to 3 1/2 cups

I've decreased the oil to 1/2 cup.

I added 1/4 cup of cream.

And I've also added a tad more lemon zest.

You should have a soft and slightly tacky dough to work with and perfectly manageable to shape and knot.

Keep stored in an airtight container.

Cookies freeze extremely well.

Nutrition

Cinnamon Walnut Croissant Cookies

May 23, 2020 by Marisa 2 Comments

These buttery and flaky Cinnamon Walnut Croissant Cookies are made with a sour cream based dough and greatly resemble mini pastries. They’re little morsels filled with a sugar, cinnamon and nut mixture and never fail to please. A dusting of powdered sugar is all that’s needed to dress up these mini croissant cookies.

There are probably as many names to this type of croissant-like cookie as there are ways in which to make them. And this, I was soon to discover.

Years ago I set out to replicate the ones my mother-in-law diligently made for her family every holiday occasion as her hand written recipe book detailed the ingredients but not the instructions.

My mother-in-law’s croissant cookies were the prettiest cookies ever! Tiny twirls of goodness both flaky and crisp, packed with a sugar nut mixture and the unmistakable scent of cinnamon!

Hubby would literally pop them in his mouth as though they were popcorn!

Rugelach, Rogaliki, Italian Butterhorns

I was soon to learn that the cookies greatly resembled the Jewish pastry called Rugelach. A cream cheese based dough with a variety of fillings but most notably with a poppy seed filing.

Rogaliki, on the other hand is a Polish jam-filled croissant cookie similar to the Russian Rugelach.

This recipe however is more in tune with Italian Butterhorns made with a sour cream based dough recipe and a filling of cinnamon, walnuts and sugar mix.

But since we’ve always referred to them as little croissant cookies for many years, that’s what we continue to call them.

How to make Cinnamon Walnut Croissant Cookies

This is a big batch recipe which you can absolutely break down in half. But you’ll probably not want to because they’re simply too irresistible!

And besides, you can easily freeze half of the dough to bake at a later time.

Start by creaming the softened butter for about 30 seconds then add the sugar and mix til light and fluffy.

Then mix in the egg yolks with the sour cream until well combined. The mixture will have a curdled appearance and that’s totally ok.

You’ll then stir in the flour and salt to the butter and sour cream mixture until the flour is fully incorporated. It’s really all there is to preparing the dough. Pretty simple right?!

At this point the dough is quite sticky and needs to chill before rolling it out.

You can divide the dough in two portions. Shape it in 2 disks, wrap it in cling wrap and refrigerate for at least 2 hours or even overnight if you’re planing ahead.

But what I prefer doing is dividing the two disks of dough in quarters. So I’ll have 8 disks of dough chilling in the fridge till ready to use.

And next my friends is where the magic begins!

How to Shape Perfect Mini Croissant Cookies

I’ve been making these cookies for well over 25 years and I can easily work with 4 discs of dough at a time.

However, if you’re new to this type of cookie, I strongly urge you to work with 1 disc of dough at a time while keeping the remaining dough chilled.

When you’re ready to shape the pastry dough, dust your work surface and your rolling pin with flour.

Roll the dough out to a 10 inch circle while keeping the work surface and rolling pin dusted with flour to prevent sticking.

Brush the dough with melted butter and top with an even layer of cinnamon and nut sugar. You can use your hands to spread it evenly.

Use a pizza cutter to slice the dough in a neat criss cross pattern to form 4 wedges. Then slice each wedge into 4 triangle shaped pieces. You should have 16 pieces for each disc of dough.

How to Roll Cinnamon Walnut Croissant Cookies

Start rolling the cookie dough from the widest end. Roll into a croissant-like shape.

Transfer the cookies to a parchment lined cookie sheet while spacing them about an inch apart. Make sure to have the end of the twirled cookie facedown on your cookie sheet.

I used 2, 14×20 cookie sheets and I’m able to fit 60 plus cookies onto each.

However, if your cookie sheets are smaller, you’ll probably need 4 baking sheets for this amount of cookies.

Bake the croissant cookies in a preheated oven for approximately 22 to 25 minutes.

I rotate my baking sheet half way through baking for even browning as the back of my oven tends to brown a lot quicker.

Aren’t they a thing of beauty? Even without the powdered sugar!

They turn out all golden brown with caramelized bottoms, flaky crusts and with wonderful aromas permeating throughout the kitchen.

You’ll need to allow them to cool on a cooling rack. And then a simple dusting of powdered sugar dresses them up so prettily.

But really, not that it needs much embellishment. They’re simply perfection!

Can You Freeze Sour Cream Cookie Dough?

This sour cream based cookie dough freezes beautifully. And that’s a good thing since this is a large batch cookie dough.

Simply halve the cookie dough and then quarter the dough into 8 separate discs. Wrap the 8 discs individually with cling wrap and place them in a freezer bag.

Freeze for up to 1 month. Then when ready to use, you can thaw the cookie dough overnight in the fridge.

Or bake half the batch of cookies and freeze the remaining half for another occasion.

Big batch cookie dough recipes like these croissant cookies are perfect for large gatherings such as Baby or Bridal Showers. Also for Weddings and Baptisms too.

They’ll dress up any dessert table quite beautifully!

But they’re also great for gift giving as well.

After all, who wouldn’t love a platter of these elegant pastries?!

Big Batch Cookie Recipes

If you’re pretty much into big batch baking as I am then you’ll also love these cute little Ciambelle Cookies. They’re Italian lemon scented ring cookies that you can decorate with any sprinkle of your choice. It yields approximately 6 dozen cookies.

Another favourite and quite popular cookie on the blog is this Italian Mostaccioli Cookie Recipe. It’s a traditional Italian cookie made with the addition of ground almonds and dipped in chocolate. It yields approximately 6 1/2 dozen cookies.

Happy baking and until the next recipe!

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Cinnamon Walnut Croissant Cookies

Cinnamon Walnut Croissant Cookies also known as rugelach or rogaliki are buttery and flaky little morsels rolled in a walnut, sugar and cinnamon mixture.

Prep Time30 mins

Cook Time24 mins

Shaping filling and rolling the cookies1 hr 30 mins

Course: Dessert

Cuisine: American

Keyword: cinnamon cookie, Cornetti, croissant cookie, nut cookie, pastry cookie

Servings: cookies

Calories: 74kcal

Equipment

Two 14x20 baking sheets or Four 11x17 baking sheets
Pizza cutter to slice dough into wedges

Ingredients

Croissant Cookie Dough

454 grams butter softened
1/3 cup granulated sugar
2 egg yolks from large eggs
500 mL sour cream
4 cups all purpose flour
1/4 teaspoon salt I used fine sea salt

Walnut Sugar and Cinnamon Mixture

1 ¼ cup walnuts
1 ¼ cup granulated sugar
3 ½ tablespoons cinnamon
2/3 cup melted butter
powdered sugar for dusting over the baked cookies

Instructions

Croissant Cookie Dough

In the bowl of a stand mixer, cream the butter for 30 seconds.
Mix in the sugar, while beating for about 1 minute till light and fluffy.
Next, mix in the egg yolks and sour cream till well incorporated. (It will look curdled and that's fine)
Switch to "stir mode" on the stand mixer and stir in the flour and the salt until the flour is thoroughly combined. (If not using a stand mixer, stir with a wooden spoon)
Divide the dough in half then each half into 4 pieces.
So you'll end up with 8 pieces of dough.
Wrap each piece in cling wrap and refrigerate for at least 2 hours. Or chill overnight.
Meanwhile prepare the cinnamon, sugar and nut mixture.

Walnut Sugar and Cinnamon Mixture

In a food processor, pulse together the walnuts, granulated sugar and cinnamon, until you have a very fine mixture.
Divide the mixture equally in 2 separate bowls. (you'll be using 1 cup of mixture for each 4 discs of dough) This will ensure it's evenly divided.
Set the mixtures aside till you're ready to roll and shape the croissant cookies.

Filling the Croissant Cookies

Working with one disc of dough at a time, on a lightly floured work surface, roll out the dough into a 10 inch round circle. (To facilitate rolling flour your rolling pin as well)
Brush the rolled out dough with some of the melted butter making sure to brush the entire surface.
Top with a sprinkle of cinnamon and nut mixture over the buttered dough. (for each disc of rolled out dough, I sprinkle about 4 generous tablespoons of cinnamon nut mixture)
Cut the dough in a criss cross pattern of 4 equal wedges and then each wedge in 4 triangle slices. (you'll end up with 16 wedges)
Starting at the wide end, roll up each wedge into a crescent roll.
Transfer the cookies to parchment lined cookie sheets, placing them 1 inch apart.
Repeat with the remaining dough.
Bake in a preheated oven at 350 degrees F, for about 22 to 25 minutes or til golden brown in colour.
Allow the cookies to cool before dusting with the powdered sugar.

Notes

Note: Prepping the dough and the nut filling should take approximately 30 minutes.

Chilling time: Minimum 2 hours or even overnight if planning ahead.

Rolling and filling the cookies: The entire batch takes me approximately 1 hour and 30 minutes to roll out, fill the cookies with nut mixture, cutting into wedges and finally rolling into croissant cookies.

Nutrition

Italian Bocconotti Cookies

March 10, 2020 by Marisa 36 Comments

These Italian Bocconotti Cookies are seductive little morsels with their scalloped buttery shells and a lovely fig jam cocooned within.

All that’s needed is a light dusting of powdered sugar before serving and then simply relax in your comfy chair with a hot cup of tea while nibbling on these dainty treats.

There are so many variations of these cute bocconotti cookies, which easily translates to “small bites.” And they’re aptly named I might add for these two bite morsels.

They’re more commonly served during Christmas with a chocolate and nut filling, much like the bocconotti abruzzesi or even the bocconotti calabresi from southern Italy.

However in my opinion when a cookie is as seductive in appearance and taste as these jam filled pastries, well any day of the year is a good day to bake them!

As I’m sure you’ll all agree when you try them out for yourselves!

Ingredients for Bocconotti Cookies

All you’ll need are a few staple ingredients which I’m sure you already have on hand, such as:

Flour
Sugar
Butter
One egg
Baking powder
Salt (just a pinch)
Your favourite jam

Oh Yes! And one mustn’t forget the scalloped baking tins of approximately 2 inches in diameter. However, if you can’t find any then simply use 2 inch round mini muffin tins. This would work as well.

If you’ve never worked with a pastry dough before, you’ll be happy to know that your food processor will be doing most of the work here.

Once the ingredients are blended together and has the appearance of very coarse crumbs, you’re then ready to transfer the dough onto a work surface.

Then there’s a gentle kneading of the dough by hand so that it all comes together in a cohesive ball and this generally takes about 1 minute.

Allow the dough to chill in the fridge for about 1 hour for easy handling and shaping.

Pretty simple, right?

How To Shape Bocconotti Cookies

Once the dough has been chilled and your ready to assemble the cookies…the fun begins!

Set an hour of your time to shape out and assemble the bocconotti.

When your tins are well greased, break off a tablespoon of dough at a time and form into a ball.

Press the shaped dough ball into the mini tart mold and up against the edges.

Any excess can be trimmed using a butter knife.

Fill the tartlets with your jam and then use another piece of dough to shape and form the tops.

Once all assembled and ready for the oven, in they go for about 18 to 20 minutes or until a beautiful golden brown!

You’ll have the most enticing aromas wafting thorough your kitchen and beckoning family members in.

Then a simple light…or generous dusting of powdered sugar to finish them off and enjoy!

As you can see the cookies released beautifully from their tins but this time around, I had 2 cookies that were too stubborn to un-mold. In which case you can simply scoop it out with a spoon!

Also, one bocconotti had no top because I was over generous with the cookie dough when topping a few others. But no matter because it was just as yummy!

How to Prep Bocconotti Tins

You’ll want to work with well greased tin molds.

I used a Wilton product called “Cake Release” and I squeeze out a small amount in my baking tins.

Then using a pastry brush I coat the bottom and sides of the tin mold.

A pastry brush is indispensable in getting through the crevices of the mold.

Although I used a fig jam you can just as easily replace it with any flavour you prefer. Nutella would also be a wonderful choice here!

Show your family or friends some love this weekend with these easy to make Italian Bocconotti Cookies!

If you make this recipe remember to tag @marisasitaliankitchen on Instagram so I can see your creation!

This recipe was originally published March 2, 2018 and republished March 10, 2020 with updated photos and content.

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4 from 3 votes

Italian Bocconotti Cookies

These Italian Bocconotti Cookies are seductive little morsels with their scalloped buttery shells and a lovely fig jam cocooned within.

Course: Dessert

Cuisine: Italian

Keyword: Italian Bocconotti Cookies

Servings:

Author: Marisa

Equipment

24 mini tart tins or mini muffin tins of 2 inches in diameter

Ingredients

FOR THE PASTRY
2 cups all purpose flour
1/2 cup of granulated sugar
1 teaspoon baking powder
pinch of salt
3/4 cup chilled butter cubed
1 large egg
1 teaspoon grated orange zest
Icing sugar powdered sugar for dusting.
24 mini tart tins or mini muffin tins 2 inches in diameter
FOR THE FILLING
3/4 cup fig jam approximately

Instructions

Place the flour, sugar, baking powder and salt together in a food processor and pulse for a few seconds to combine the ingredients.
Add the chilled cubed butter and pulse the mixture together, just until you achieve coarse crumbs.
Whisk together the egg with the grated orange zest in a small bowl and add this egg mixture to the food processor.
Blend in the food processor until half of the dough mixture has come together then transfer to a work surface and keep kneading gently by hand until the dough has formed a ball.
Wrap the pastry dough in cling wrap and chill for 1 hour.
When ready to assemble the pastries, grease well 24 mini tart molds or use mini muffin pans.
Break off a tablespoon of dough and form into a ball then take the ball of dough and press it into the mini tart mold and up against the edges.
Trim off any excess with your fingers or the dull side of a knife. (I find fingers work best)
Repeat with the remaining molds.
Fill each tartlet with about a teaspoon of jam.
Take another tablespoon of dough, form into a ball and with the palm of your hands press it between two sheets of cling wrap.
Place the flattened disks over the jam filled tartlets and press the dough around the edges of the mini molds to seal and then cut off any excess dough.
The excess dough can be reused to form more tops if needed.
Place the mini tartlets on a baking sheet and bake in a preheated oven at 350 degrees F for about 18 to 20 minutes or until a lovely golden brown.
Allow the bocconotti to cool before dusting with icing sugar.
Brew a cup of coffee or tea and enjoy!

Soft Blueberry Amaretti Cookies

June 18, 2019 by Marisa 30 Comments

Soft Blueberry Amaretti Cookies made with blanched almond flour and scented with sweet amaretto liqueur. These cookies are studded with reconstituted dried blueberries and coated in icing sugar.

They make a truly delectable gluten free treat.

This post was originally published March 30 2017 and republished June 18, 2019 with updated photos and content.

Recently, I was asked if I had a gluten free cookie recipe. Amaretti cookies immediately came to mind.

As I set out coming up with a recipe I knew I wanted to elevate this popular Italian cookie with the addition of dried blueberries.

These dried sweet berries caught my eye every single time I strolled by the candy laden isles of Bulk Barn. After going through quite a bit of almond flour and dried blueberries I finally achieved one I was satisfied with.

What are Amaretti cookies made of?

There are different kinds of Amaretti cookies and mostly consisting of almond flour, sugar, egg whites and almond flavouring or liquor.

Some are made with almond paste or simply ground almonds much like these Chewy Amaretti Cookies.

The cookie dough is formed into little balls and rolled in sugar before baking.

You’ll find some are of the crisp and crunchy variety while others are soft and chewy.

They’re all undeniably delicious and a true Italian classic.

Much like their French cousin Le Macaron, these Amaretti cookies have a very light crispiness on the outside. Their centres are soft and chewy with a delicate bite that’s light as air.

The Legend of the Amaretti cookie

As legend has it these cookies date way back to the renaissance period. At a time when a newly married couple from Saronno Italy presented the bishop with their original family cookies made with crushed apricot kernels, egg whites and sugar. In return the bishop blessed the couple with a long and prosperous happy marriage.

We’re not using apricot kernels in this recipe as there is some speculation on how safe their consumption really is. So, there’s no need to dash off somewhere in search of them.

We are however using blanched almond flour which is basically ground almonds without their skins and a much finer flour.

Almond flour is known to add moistness to baked goods and delivers such a sweet taste which is simply perfect when baking up a batch of these soft amaretti cookies.

Although you most certainly can grind up whole blanched almonds to a flour like consistency, this can get a little tricky. You will have to take care that it doesn’t turn into a nut butter as its grinding.

Both the almond flour and dried blueberries can be found in the specialty food section of most grocery stores or head on over to Bulk Barn if you should be so lucky as to have one nearby.

***How to make Soft Blueberry Amaretti* *cookies***

Amaretti cookies are not difficult to make and shape out but it does take a little practice to get perfect little domes of goodness.

Use the amount of almond flour as a guideline because this will depend on the quantity of egg whites used. I used egg whites from 3 large sized eggs.

You can use a teaspoon or even better a 1 1/4 inch round ice-cream scoop for even sized cookies.

Scoop the dough onto a plate filled with icing sugar and turn to coat all over. Finally, shape the dough rounds between the palm of your hands into the size of a walnut in its shell.

You’ll find the dough soft and pliable to work with and will not spread too much during baking.

If you’re dough seems too soft to roll and hold its shape, simply fold in some extra almond flour, about 1 tablespoon at a time.

When they’re ready the amaretti will have golden brown tinged bottoms and soft centres. Allow to cool on the baking sheet placed over a cooling rack because they are very fragile while still warm.

Due to their softness, you’ll want to let them cool sufficiently before lifting them off the baking sheet.

I adore the little burst of sweetness that the blueberry imparts with every single bite and find they elevate these little plump morsels to a truly special treat.

Some will have sweet blueberries peaking through while others…well you’ll simply have to bite into one to discover its hidden fruit!

Do try them and enjoy…I know you’ll love them!

Print Recipe

5 from 1 vote

Soft Blueberry Amaretti Cookies

Gluten free Soft Blueberry Amaretti Cookies scented with amaretto di Saronno liqueur, studded with reconstituted dried blueberries and coated in icing sugar.

Prep Time50 mins

Cook Time15 mins

Course: Dessert

Cuisine: Italian

Keyword: Soft Blueberry Amaretti Cookies

Servings: 1/2 dozen

Author: Marisa

Ingredients

3 egg whites from 3 large eggs
1 cup plus 2 tablespoons granulated sugar
3 cups almond flour I used super fine (updated)
2 teaspoons honey
1 tablespoon Amaretto liqueur or 1 teaspoon almond extract
a pinch of salt
1/2 cup dried blueberries reconstituted in hot water and drained
3/4 cup icing sugar for rolling

Instructions

Preheat the oven to 325 degrees F.
Line three cookie sheets with parchment paper and set aside.
In a large bowl, using a hand held mixer with the whisk attachment, beat the egg whites until soft peaks form.
Gradually whisk in the sugar just until combined.
Fold in the almond flour then the honey, amaretto and a pinch of salt.
Gently fold in the reconstituted and well drained blueberries.
Use an ice cream scoop about 1 1/4 inch in diameter to scoop out the dough, rolling it generously in the icing sugar.
Roll the cookies between the palm of you hands to shape them roundly about the size of a walnut in its shell and place them on the prepared cookie sheet.
Bake in the preheated oven for about 13 to 15 minutes.
When ready the cookies will have golden brown tinged bottoms and soft centers.
Transfer the cookie sheets to a cooling rack and let them cool completely before lifting them off the pan.
Cookies can be stored in an airtight container with wax paper between the layers.

Notes

Reconstitute dried blueberries by placing them in a small bowl and pour just enough hot water to cover and then let stand for about 15 minutes. Most of all, allow to drain well before proceeding with the recipe.

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***How to make Soft Blueberry Amaretti* *cookies***