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Ricciarelli Almond Cookies
Ricciarelli almond cookies are nutty, slightly sweet, flourless and almond free, slightly crackly on the outside and soft and chewy on the inside.
Servings
12
cookies
Total Time
25
minutes
mins
Ingredients
150
g
ground almonds
75
g
light brown sugar
1
tbsp
honey
1
orange
juiced
1
tbsp
orange zest
¼
cup
egg whites
1
cup
yoghurt
1
tsp
vanilla essence
Metric
-
US
Instructions
Preheat the oven to
175
°C
Mix together the ground almonds, brown sugar, honey and half the orange zest
Slowly add the lightly whisked egg whites and blend until a cookie dough forms
Line a baking tray with baking paper and mould the dough into bite-sized balls
Evenly space them on the baking tray
Bake for 15 to 20 minutes or until golden and cooked through
Remove from the oven and allow to cool
Store in an airtight container at room temperature up to 1 week
Combine the yoghurt, vanilla, orange juice and the rest of the zest and serve alongside the cookies
Course:
Sweets and Desserts
Keyword:
almonds, baking, biscuits, cookies, snacks