Ricciarelli Cookies – Gluten Free / Keto / Low Carb
These delicious Italian Ricciarelli Cookies use only a handful of ingredients, are quick and easy to make plus gluten free and low carb! An excellent Keto cookie recipe to satisfy any sweet cravings.
Prep Time10 minutesmins
Cook Time15 minutesmins
Chilling2 hourshrs
Total Time2 hourshrs25 minutesmins
Course: Cookies and Bars
Cuisine: Italian
Keyword: Almond Cookies, Keto Cookies, Ricciarelli Cookies
Put the tea in a pestle and mortar and grind to a fine powder if using.
Using a stand or hand mixer, whisk the egg whites and lemon juice until you have soft peaks.
Sift the powdered Erythritol (or icing sugar) and almond flour over the whisked eggs and add the zest and tea. Fold everything together until you have a fairly firm paste.
Form the paste into a log shape, cover with clingfilm and chill in the fridge for an hour or overnight.
Preheat the oven to 160C (325F). Line two heavy trays with baking paper. Fill a shallow plate with powdered Erythritol (or icing sugar).
Cut walnut sized chunks out of your paste and shape into little balls on the palm of your hand. Flatten to a disk (or shape them as you like - diamond shape is traditional) and then roll in the icing sugar and place on the prepared tray.
Bake for 12-15 minutes. When you take the cookies out of the oven they will still be quite soft. Carefully transfer onto a cooling rack with a spatula and leave to cool. Once they cool down the exterior will become crisper while the centres will still be soft.
Keep in a cookies in an airtight tin and enjoy over the week.