Puglian Almond Paste Cookies (Ricciarelli)

Name: Puglian Almond Paste Cookies (Ricciarelli)
Total time: 1500 s
Ingredients: 3 1/2 cups almond flour (500 grams); 2 2/3 cups powdered sugar (325 grams); 2 large eggs (about 115 grams); 1 tablespoon acacia honey (20 grams); Vanilla extract, to taste; Grated zest of 1 lemon; For finishing; 3/4 cup powdered sugar (100 grams)

CasaaSud @casaasud_1821

Alto Salento

Here's another traditional Puglian dessert recipe made with Filippo Cea variety almonds. These cookies are melt-in-your-mouth, crisp on the outside and moist inside, with an incredible almond flavor. They're beautiful and elegant to serve at the table.
Perfect as an after-meal treat and for any occasion during the Easter season. Along with other similar sweets, you can prepare a lovely tray to set out during the holidays.

CasaaSud @casaasud_1821

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Ingredients

25 minutes plus resting time

3 1/2 cupsalmond flour (500 grams)
2 2/3 cupspowdered sugar (325 grams)
2large eggs (about 115 grams)
1 tablespoonacacia honey (20 grams)
Vanilla extract, to taste
Grated zest of 1 lemon
For finishing
3/4 cuppowdered sugar (100 grams)

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Steps

25 minutes plus resting time

1

Gather all the ingredients. Mix the almond flour with the vanilla, powdered sugar, and grated lemon zest.
Then add the eggs and start kneading.
2

Knead until fully combined. The dough should not be too soft.
3

Shape the dough into small logs.
Cut into pieces about 2 inches long.
Flatten each log with your fingers to form a rectangle.
4

Alternatively, shape into half-moons.
Roll the cookies in powdered sugar.
Place them on a baking sheet, spaced slightly apart. They will puff up a little and develop classic cracks as they bake.
5

Bake at 320°F (160°C) for 14 minutes. Remove from the oven while still pale. Do not touch them until they have cooled.