Bermudian Coconut Ricciarelli

Ingredients

In this Bermudian adaptation of Ricciarelli, the traditional Italian almond cookies are enhanced with the addition of coconut, which brings a tropical twist to the recipe. The use of coconut adds a unique flavor profile and a hint of sweetness, perfectly complementing the almond base. This adaptation embraces the Bermudian love for coconut and infuses it into the classic Italian dessert, creating a delightful fusion of flavors. We alse have the original recipe for Ricciarelli di Siena, so you can check it out.

• 2 cups (240g) almond flour 2 cups (240g) almond flour
• 1 cup (100g) desiccated coconut 1 cup (100g) desiccated coconut
• 1 1/2 cups (180g) powdered sugar, plus extra for dusting 1 1/2 cups (180g) powdered sugar, plus extra for dusting
• 2 teaspoons (10ml) almond extract 2 teaspoons (10ml) almond extract
• 1 teaspoon (5ml) vanilla extract 1 teaspoon (5ml) vanilla extract
• Zest of 1 lemon Zest of 1 lemon
• Zest of 1 orange Zest of 1 orange
• 2 large egg whites 2 large egg whites
• Pinch of salt Pinch of salt

Nutrition

• Calories (kcal / KJ): 120 kcal / 502 KJ
• Fat: 8g (1g saturated)
• Carbohydrates: 10g (8g sugars)
• Protein: 3g
• Fiber: 2g
• Salt: 0.1g

Preparation

1. 1.
   Preheat the oven to 325°F (160°C) and line a baking sheet with parchment paper.
2. 2.
   In a large bowl, combine the almond flour, desiccated coconut, powdered sugar, lemon zest, and orange zest.
3. 3.
   In a separate bowl, whisk the egg whites with a pinch of salt until frothy.
4. 4.
   Add the almond extract and vanilla extract to the egg whites and continue whisking until soft peaks form.
5. 5.
   Gently fold the egg white mixture into the dry ingredients until well combined.
6. 6.
   Using your hands, shape the dough into small oval-shaped cookies and place them on the prepared baking sheet.
7. 7.
   Bake for 15-18 minutes, or until the cookies are lightly golden.
8. 8.
   Remove from the oven and let the cookies cool completely on a wire rack.
9. 9.
   Once cooled, dust the cookies with powdered sugar.
10. 10.
    Serve and enjoy!

Treat your ingredients with care...

• Almond flour — Make sure to use finely ground almond flour for the best texture in the cookies.
• Desiccated coconut — If you prefer a stronger coconut flavor, you can lightly toast the desiccated coconut before adding it to the dough.
• Lemon and orange zest — Use a microplane or fine grater to zest the citrus fruits, making sure to only grate the outer colored part and avoiding the bitter white pith.

Tips & Tricks

• For an extra burst of flavor, you can add a splash of coconut rum to the dough.
• If you prefer a softer texture, store the cookies in an airtight container with a slice of bread to keep them moist.
• These cookies make a wonderful gift. Package them in a decorative box or jar, tied with a ribbon, for a thoughtful homemade present.

Serving advice

Serve Bermudian Coconut Ricciarelli as a delightful dessert alongside a cup of tea or coffee. They are perfect for afternoon tea or as a sweet treat after a meal. Arrange them on a platter and sprinkle some additional powdered sugar for an elegant presentation.

Presentation advice

To enhance the tropical theme, you can garnish the serving platter with fresh coconut shavings or edible flowers. The cookies can also be served on individual dessert plates with a dusting of powdered sugar and a sprig of mint for a touch of freshness.