These macaron-like almond cookies—loosely based on ricciarelli, a cookie native to Siena, Italy—are crispy on the outside and chewy in the middle. This cookie is flavored with raspberry two ways: tangy, bright jam gets added to the dough and spooned into the thumbprint centers, and pulverized freeze-dried raspberries get mixed with powdered sugar to provide a snowy pink finish. Saffitz loves the crinkled look the cookies develop while baking. But even more, she loves the flavor and chewy texture of the cookies, which remind her of much more elaborate French macarons while requiring a fraction of the time, effort, and technical skill to make.
Though you can make these ahead (see tips at the bottom of the recipe), they’re best eaten on the day they’re baked while the edges are still crispy.
What you’ll need
Electric Mixer
$50 $43 At Amazon
Spatula
$13 At Amazon
Stainless Steel Mixing Bowls, Set of 6
$29 At Amazon
Mesh Sieve
$16 $15 At Amazon
Recipe notes
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