Pistachio Ricciarelli
You really can’t go wrong with these cookies — they’re super easy to make, and no matter where you bring them, they’ll disappear in no time!
A little sticky, intensely almond-pistachio flavored, and absolutely delicious. Last time I brought them to a gathering, I specifically told my gluten-sensitive friend they were flourless — then about 5 minutes later, he came over to clarify he definitely wasn't the one who had already eaten half of them. Of course not.
Ingredients (makes approx. 16 pieces)
- 40 g egg white
- Grated zest of 1 lemon
- 50 g ground pistachios
- 75 g almond flour
- ¼ tsp baking powder
- 1 tbsp honey
- Powdered sugar
Filling (pistachio ganache):
- 30 g white chocolate
- 15 g heavy cream
- 1 tsp pistachio butter
Instructions:
- Start by making the filling: combine the ingredients to make the ganache, cover with plastic wrap, and refrigerate until set.
- Mix the baking powder with the ground almonds and pistachios. In a separate bowl, mix the egg whites with the honey and sugar, then add the dry ingredients. You’ll get a thick, marzipan-like dough. Cover with plastic wrap and chill for 2–3 hours.
- Once chilled, form small balls with wet hands, roll them in powdered sugar, and place them on a baking tray lined with parchment paper. Bake at 170°C (340°F) for about 10 minutes. While still warm, use the end of a wooden spoon to make a small indentation in the top of each cookie (this is where the ganache will go). Let cool.
- Fill the indentations with the ganache using a piping bag.
*Ricciarelli is a traditional Tuscan (specifically Sienese) treat made from egg whites, almonds, honey, and sugar, often flavored with lemon or orange zest. An Italian might raise an eyebrow at me calling these ricciarelli, but both the ingredients, the preparation, and the result were inspired by the original.
