Why You’ll Love This Recipe
- Naturally Gluten-Free – Made with almond flour, making them a great choice for gluten-sensitive individuals.
- Easy to Make – Requires only a handful of ingredients and minimal effort.
- Authentic Italian Flavor – A traditional recipe that brings the taste of Tuscany to your kitchen.
- Perfect Texture – Crisp on the outside, soft and chewy on the inside.
- Great for Gifting – Their beautiful appearance and delicious taste make them a wonderful homemade gift.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Almond flour
- Powdered sugar
- Egg whites
- Almond extract
- Vanilla extract
- Salt
- Sliced almonds (for topping)
- Powdered sugar (for dusting)
Directions
- Preheat Oven: Preheat your oven to 325°F (160°C) and line a baking sheet with parchment paper.
- Mix Dry Ingredients: In a bowl, combine almond flour, powdered sugar, and salt. Mix well.
- Whip Egg Whites: In a separate bowl, beat the egg whites until soft peaks form. Gradually add the almond and vanilla extracts while continuing to beat until stiff peaks form.
- Combine Mixtures: Gently fold the almond flour mixture into the whipped egg whites until just combined. The dough should be thick and slightly sticky.
- Shape Cookies: Using your hands, form small balls (about 1 inch in diameter) and place them on the prepared baking sheet. Flatten slightly and press a sliced almond on top of each cookie.
- Bake: Bake for 15-20 minutes, or until the edges are lightly golden.
- Cool and Dust: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack. Dust with powdered sugar before serving.
- Serve: Enjoy with a cup of coffee or tea!
Servings and Timing
- Servings: 24 cookies
- Preparation Time: 15 minutes
- Cooking Time: 20 minutes
- Calories: Approx. 80 per cookie
Variations
- Chocolate Ricciarelli: Add 2 tablespoons of cocoa powder to the dry ingredients for a rich chocolate twist.
- Citrus Zest: Incorporate lemon or orange zest into the dough for a refreshing citrusy flavor.
- Dipped in Chocolate: Once baked and cooled, dip half of each cookie in melted dark chocolate for an indulgent touch.
- Spiced Version: Add a pinch of cinnamon or nutmeg for a warm, spiced flavor.
- Nutty Crunch: Replace sliced almonds with chopped pistachios or hazelnuts for a different texture.
Storage/Reheating
- Room Temperature: Store Ricciarelli in an airtight container at room temperature for up to 5 days.
- Refrigeration: They can be stored in the refrigerator for up to 2 weeks, though they may become slightly firmer.
- Freezing: Freeze in a single layer in an airtight container for up to 3 months. Thaw at room temperature before serving.
- Reheating: If you prefer them warm, place them in a low oven (250°F/120°C) for a few minutes.
FAQs
How do I know when the cookies are done baking?
The cookies should be lightly golden on the edges but still soft in the center. They will firm up as they cool.
Can I use whole almonds instead of almond flour?
Yes, but you’ll need to grind them into a fine flour using a food processor.
Can I substitute the powdered sugar?
Powdered sugar is essential for the texture, but you can try using a sugar substitute like monk fruit powdered sweetener for a lower-carb version.
Why are my Ricciarelli too dry?
Overbaking can cause dryness. Stick to the recommended baking time and remove them when the edges are just golden.
Can I make Ricciarelli without egg whites?
Egg whites help create the right texture, but you can try aquafaba (chickpea brine) as a vegan alternative.
Why do my cookies spread too much?
Too much moisture in the dough can cause spreading. If this happens, refrigerate the dough for 15-20 minutes before baking.
Can I make these ahead of time?
Yes! Ricciarelli taste even better the next day as the flavors meld. Store them in an airtight container.
Are Ricciarelli the same as amaretti cookies?
They are similar but have a softer, chewier texture compared to the crunchier amaretti cookies.
What’s the best way to shape the cookies?
Slightly damp hands will prevent sticking while shaping the dough.
Can I use a piping bag instead of shaping by hand?
The dough is too thick for a piping bag. Hand-shaping is the best method for Ricciarelli.
Conclusion
Ricciarelli cookies are a delightful Italian treat that’s easy to make and bursting with almond flavor. Their chewy texture, lightly crisp edges, and powdered sugar coating make them an irresistible addition to any dessert table. Whether you’re making them for the holidays, gifting them to a friend, or simply treating yourself, these traditional cookies will bring a taste of Italy to your home. Try them today and enjoy their sweet simplicity!
Print
Ricciarelli Italian Almond Cookies
- Total Time: 35 minutes
- Yield: 24 cookies
- Diet: Gluten Free
Description
Ricciarelli are traditional Italian almond cookies from Siena, Tuscany, featuring a soft, chewy center and a crisp, delicate crust. Made with almond flour, powdered sugar, and egg whites, they are naturally gluten-free and perfect for holidays or everyday indulgence. A dusting of powdered sugar gives them their signature snowy look. Try these authentic Tuscan cookies for a delicious taste of Italy!
Ingredients
- 2 cups almond flour
- 1 ½ cups powdered sugar (plus extra for dusting)
- 2 large egg whites
- ½ teaspoon almond extract
- ½ teaspoon vanilla extract
- ¼ teaspoon salt
- ¼ cup sliced almonds (for topping)
Instructions
- Preheat Oven: Preheat your oven to 325°F (160°C) and line a baking sheet with parchment paper.
- Mix Dry Ingredients: In a bowl, whisk together almond flour, powdered sugar, and salt.
- Whip Egg Whites: In a separate bowl, beat the egg whites until soft peaks form. Gradually add almond and vanilla extracts while continuing to beat until stiff peaks form.
- Combine Mixtures: Gently fold the almond flour mixture into the whipped egg whites until just combined. The dough should be thick and slightly sticky.
- Shape Cookies: Using your hands, form small balls (about 1 inch in diameter) and place them on the prepared baking sheet. Flatten slightly and press a sliced almond on top.
- Bake: Bake for 15-20 minutes, or until the edges are lightly golden.
- Cool & Dust: Let cookies cool on the baking sheet for a few minutes before transferring to a wire rack. Dust with powdered sugar before serving.
- Serve & Enjoy: Pair with coffee or tea for the perfect treat!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert, Cookies
- Method: Baking
- Cuisine: Italian
