Flattened pointed almond ovals with candied orange, baked after an overnight rest and completely coated in dark chocolate; a home ricciarelli variation.
Chocolate Ricciarelli
Follow the tray sizes, portions and baking intervals in the instructions below.
Allow about 690 minutes: 45 hands-on, 480 chilling or resting, 35 whole-batch cooking and 130 cooling/setting. Cooling includes tray rest. Follow the method for batch sizes and doneness cues.
Kitchen tools you’ll need
- Kitchen scale or US measures
- Mixing bowls and whisk
- Covered dough container
- Two parchment-lined 13 × 18-inch baking sheets
- Cooling rack
- Microwave-safe chocolate bowl
- Two forks
- Clean parchment for setting
Flattened pointed almond ovals with candied orange, baked after an overnight rest and completely coated in dark chocolate; a home ricciarelli variation.
Ingredients
Optional sprinkles are for decoration and are not included in the nutrition estimate. Spice weights are approximate.
Instructions
Make the almond-orange paste
- 1Make the almond-orange pasteMix almond flour, sugar, finely minced candied peel and salt. Whisk the whites just until lightly foamy, then stir in almond extract and the nut mixture to make a thick compact paste. Cover closely and refrigerate for 8 hours. This is an almond paste dough, not wheat-flour chocolate crinkle dough.
Form pointed flattened ovals
- 2Form pointed flattened ovalsHeat the oven to 325°F (163°C) conventional or 300°F (149°C) fan. Divide the chilled paste into 20 portions, about 25 g each. Use the measured cornstarch lightly on hands and parchment. Shape flattened elongated diamonds or pointed ovals about 2 1/2 inches long, 1 1/4 inches wide and 1/2 inch thick. Brush away loose shaping starch.
Bake the almond centers
- 3Bake the almond centersPut ten on each of two lined large sheets, 1 1/2 inches apart. Bake one sheet at a time for 14–16 minutes, allowing 32 minutes for both. The surfaces should be set with small cracks and the centers fully baked but tender, not wet. Leave each batch on its sheet for 15 minutes, then on a rack 25 minutes.
Coat completely in dark chocolate
- 4Coat completely in dark chocolateMelt the specified chocolate in a microwave-safe bowl in 20-second bursts, stirring after each burst; allow up to 3 minutes elapsed melting time, included in the 35-minute cooking allowance. Using two forks, turn each cold cookie in the chocolate to cover top, sides and base. Drain well and place on clean parchment. The measured chocolate is a coating allowance; a small bowl residue is normal.
Set the shell
- 5Set the shellLeave in a cool room for about 90 minutes until the chocolate is firm to touch. Cooling and setting total 130 minutes after the last baking batch. Do not add powdered sugar over the chocolate; the finished cookie has a dark shell and a pale almond-orange interior.
Chef’s Science & Pro Tips
Ingredient science
Finely minced candied peel blends into the small ovals without creating bulky lumps.
Technique & texture
The flattened pointed shape and long paste rest distinguish this version from round chocolate-dipped amaretti.
Finishing & serving
Cool completely before dipping so the tender almond centers do not break in warm chocolate.
Storage and make-ahead
| Method | How long | What to do |
|---|---|---|
| Room temperature | Up to 3 days | Store the set cookies airtight in a cool, dry room, separated with parchment. |
| Refrigerator | Up to 5 days | Use an airtight container; let the closed container warm briefly before opening to limit condensation. |
| Freezer | Up to 1 month, uncoated | Freeze baked cold almond ovals and coat after thawing. |
| Make ahead | Up to 1 day | Keep the covered raw paste refrigerated, including its required 8-hour rest. |
| Finishing | After thawing | Thaw uncoated cookies covered at room temperature, then coat and allow the full shell-setting period. |
Notes
- Drain the coating thoroughly and keep the finished pointed ovals cool so the chocolate shell stays firm. This home formula has not been kitchen-tested.
Nutrition
Approximate nutrition per serving calculated from ingredient weights divided by 20; required fillings and toppings included, optional decorations excluded. Brands, unused coating and actual serving size affect the estimate.
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Frequently Asked Questions
Is chocolate mixed into the dough?
Not in this version. The almond-orange center stays pale and a complete dark chocolate shell supplies the chocolate flavor.
Are these powdered-sugar chocolate crinkles?
No. They are pointed almond-paste ricciarelli-style ovals with a chocolate coating, without wheat flour or a white crackle coating.
Why does the chocolate show streaks after storage?
Simply melted chocolate can develop surface bloom as temperatures change. Keep the finished cookies cool and dry; this home method does not include tempering.
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