Comments on: Ricciarelli

By: Barbara

Barbara — Thu, 23 Jun 2011 06:24:08 +0000

Thank you so very much for your elegant recipe for Ricciarelli. I have been looking for the right one since I had my first several years ago. The recipe itself was a work of art; simple, confident and clear. My cookies will only improve as I continue to bake more, much to the pleasure of my family. Our warm gratitude to you.

By: Elaine

Elaine — Mon, 25 Apr 2011 23:47:38 +0000

If I wanted to grind up whole almonds to make the almond flour, how many cups of whole nuts would I need to equal 2 c. almond flour and can I use the almonds with the skins on it?

By: Eddy Van Damme

Eddy Van Damme — Tue, 09 Feb 2010 03:01:26 +0000

Hi Evie and thank you for your question. The cookies will take about 15 minutes. However, oven differ greatly so go by your instinct and golden color.
All the best. Eddy.

By: Evie

Evie — Mon, 08 Feb 2010 23:37:04 +0000

These will be perfect for one of my favorite gluten-free friends! Can you suggest a ballpark figure to aim for when looking for the golden color to tell when the cookies are done? Thanks for the great photos and recipe.

By: Diana Wallace

Diana Wallace — Sat, 23 Jan 2010 14:05:14 +0000

I can’t wait to try these!

By: John

John — Wed, 13 Jan 2010 01:42:02 +0000

I made the ricciarelli for the restaurant I work at and I am glad to say that they are going to replace our biscotti for ever. This is exactly I was looking for. Great blog by the way!
John C.

By: Eddy Van Damme

Eddy Van Damme — Mon, 11 Jan 2010 13:42:53 +0000

Marc,
Thank you for the kind comments. Sounds like you are very passionate about pastry work as well. All the best,
Eddy.

By: Marc

Marc — Thu, 07 Jan 2010 22:24:05 +0000

Really nice blog! keep up the good work, i made your Chestnut Buche de Noel for New year with an apple fluid gel. It was superb!

By: Hilary Adams

Hilary Adams — Thu, 07 Jan 2010 19:17:17 +0000

Ha ha! I have all the ingredients on hand for these!! I hadn’t planned to bake this afternoon, but a change in plans just might be in order! Thanks, Chef Eddy!

PS. – I have a friend whose son has a gluten allergy, so the substitution is great info! She’s ALWAYS looking for treats to make that her son can enjoy, too! ;0)