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Almond Ricciarelli Cookies

Yields1 ServingPrep Time20 minsCook Time30 minsTotal Time50 mins

This recipe for Almond Ricciarelli Cookies is also known as Crescent Shaped Almond Cookies & Anise Tea Cookies.
This particular recipe was handed down by a lady from Northern Italy and I’m sure you will delight in this delicious recipe.

Almond Ricciarelli Cookies

 2 1/2 cups sifted all-purpose flour
 1/2 teaspoon sea salt pure
 1/4 cup chopped almonds ( other nuts can supplement, such as walnuts & pecans)
 1 tablespoon anise flavoring or 1 tablespoon anise seeds
 2/3 cup vegetable oil
 3 tablespoons orange juice ( pulp free preferred)
 2 teaspoons vanilla extract
1

Preheat oven to 180 degrees C, prepare trays with non stick bake paper – no greasing required.

2

In a large bowl place flour, salt nuts, anise and oil and combine well with an electric mixer on low

3

In a small bowl, mix together the juice, confectioners sugar & vanilla to combine, this doesn’t take any time at all

4

Then add to the large bowl with flour mixture. Beat on low speed until well combined together.

5

The texture of the mix should be crumbly and dry in appearance, but if mixture is too crumbly just add a little more juice to become manageable but not too moist.

6

Shape a walnut sized mixture amount in the palm of your hands, squeezing slightly to bring together to shape

7

Place on ungreased paper lined cookie tray 2 cms apart

8

Bake for 15 – 20 mins or until lightly browned

9

Remove from oven and allow to rest on trays to cool for 5 mins, then while still warm roll cookies into confectioners sugar.

10

Allow to fully cool prior to serving.

Nutrition Facts

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