Tuscan Almond Cookies (Ricciarelli di Siena)
Cheri Clotiaux Stringer (source unknown)
1 lb almonds, toasted
8 oz pine nuts, toasted
2 cups sugar
1/2 cup confectioners sugar
1 tsp grated orange zest
3 egg whites, room temperature
1/2 tsp salt
1/2 tsp cream of tartar
Confectioners’ sugar
Bill and I ate a cookie in Volterra, a small village in Italy, called Dolci Etrusca that was one of those gastronomic spiritual experiences! After looking in every Italian cookbook in Barnes & Noble book store, I decided that this was the closest thing to it and wanted to share it with everyone. (Aug 2000)
1 lb almonds, toasted
8 oz pine nuts, toasted
2 cups sugar
1/2 cup confectioners sugar
1 tsp grated orange zest
3 egg whites, room temperature
1/2 tsp salt
1/2 tsp cream of tartar
Confectioners’ sugar
Preheat oven to 350˚F. Grease and flour 12x15-inch baking sheet. Place almonds and pine nuts in food processor until finely ground.
Transfer to large bowl and add sugar, confectioners sugar and orange zest. Stir until well blended.
With electric mixer beat egg whites and salt until foamy. Add cream of tartar and beat until stiff peaks form. Gently fold in egg whites.
Drop by spoonfuls onto baking sheet. Bake 15 minutes and transfer to cooling rack. Dust with confectioners’ sugar.