One year ago, right before Christmas, I discovered a recipe for some Italian almond cookies by Nonna Fina. They turned out so great that they became a popular treat in our family. I adapted my ricciarelli recipe; you could try it out these Holidays!

You need:

225g almond flour

150g sugar

2 egg whites (room temperature)

*Vegan ricciarelli are possible, with 6 tbsp of water + 2 tbsp of psyllium or flaxseeds.

a dash of salt

the lemon zest from half a lemon

3 drops of almond extract (optional)

How to bake them?

Beat the egg whites with the salt. Add the almond extract if you decide to use it.

In a separate dish, mix the almond flour, sugar, and lemon zest.

Add the foam to the mix; stir easily. The dough will be slightly sticky.

Split the dough into two parts; shape them into two rolls. Cut the dough slices with a knife. Shape them into diamonds. Then, place them into a baking pan lined with baking parchment. You will get 13-14 ricciarelli from a roll.

Bake them for 15-20 minutes at 180°C. After 10 minutes, supervise them so you don’t burn them. ;-)

Enjoy them! ♥

Ingredients:

60g butter

120g yoghurt

120g whole-wheat flour

5g baking powder

a pinch of salt

4 tbsp sugar

1 tbsp cinnamon powder

for 25 cookies

Method:

Melt the butter.

Meanwhile, mix the flour, baking powder, pinch of salt, sugar, and cinnamon.  

Add the melted butter and the yoghurt.  

In a large baking pan lined with baking parchment, shape the dough as cookies.

Then, bake in the (preheated) oven for 15 minutes at 180⁰C.

How are they? J

Makes 9

40g butter

200g sour cream

a pinch of salt

35g sugar

½ sachet of baking powder

210g flour

110g strawberries

Fall strawberries are here. And they’re so flavourful! I had some sour cream left, so I thought of baking some scones that I had on my mind for a long time.

Melt the butter and the sour cream in a pan, on low heat. After the butter melts, add the salt, the sugar, and the baking powder, stirring slowly.

Next, add the flour. The dough will be compact and non-gooey, but slightly oily.

The strawberries that were washed and cleaned were cut into 4 or 8, depending on their size, and then mixed and added to the dough by kneading – don’t worry, they will not be too juicy.

Spread the dough by hand (thickness: 5mm) and cut the scones using a 7cm round cutter.

Place the scones on a baking parchment, in a large baking pan, and bake them for 15 minutes in the preheated oven at 200⁰C.

Makes 20 cookies

330g ricotta

140g sugar

zest from 2 organic oranges

260g flour

a pinch of salt

1/2 sachet of baking powder

85g butter (melted)

3 tbsp orange juice

1 egg

20g dark chocolate

+7-8 tbsp flour

It all started like a game. ’I have some delicious ricotta. It will go bad. What should I do?’

This is how these cookies were born. They are soft, fluffy, and tasty. Marcel loved them (and he is very critical).

I baked them again.

It is easy. First, mix the ricotta, the sugar, and the orange zest and let the bowl sit in the fridge for half an hour.

In a separate bowl, mix the flour, the salt, the baking powder, the melted butter, the orange juice, and the egg. Add the ricotta, sugar, and orange zest mix that sat in the fridge. Start kneading and add flour until you get a non-sticky dough.

Divide the dough into two pieces. Roll out one of them on a baking mat and, by using a cutter, cut out 8 cm circles (thickness: 50mm). Place them in a baking pan lined with parchment paper. Follow the same steps with the second piece of dough. I added 4 chocolate chips to half of the cookies. Bake them for 15 minutes in the preheated oven, at 180°C.

The cookies keep well in casseroles with a lid and are perfect for the road. Wherever it takes you.