Italian Ricciarelli Cookies Recipe
Introduction
Ricciarelli cookies are traditional Italian almond treats that are chewy, delicate, and lightly sweetened with a hint of citrus. These soft, oval-shaped cookies are perfect with a cup of coffee or tea and bring a touch of Tuscany to your kitchen.
Ingredients
- 2 large egg whites
- Zest of ½ orange or lemon
- ½ teaspoon vanilla
- ½ teaspoon almond flavoring
- ¾ cup powdered/icing sugar
- 2 cups almond flour
- 1 pinch salt
- ¼ teaspoon baking powder
- ⅓ to ½ cup powdered/icing sugar (divided)
Instructions
- Step 1: In a mixer, combine the egg whites, citrus zest, vanilla, and almond flavoring. Add the powdered sugar, almond flour, salt, and baking powder. Mix with a wooden spoon or use flat beaters on low speed until a soft, compact dough forms.
- Step 2: Transfer the dough to a clean bowl, cover it with plastic wrap, and refrigerate for 12 to 24 hours, or up to 3 days.
- Step 3: Preheat your oven to 325°F (160°C) and line one or two baking sheets with parchment paper.
- Step 4: Remove the dough from the fridge and place it on a surface generously dusted with some of the reserved powdered sugar. Roll the dough into an approximately 21-inch (55 cm) log. Cut the log into ½ to ¾ inch (1.2 to 1.9 cm) slices, then shape each slice into an oval. Arrange the ovals on the prepared baking sheets and dust them with the remaining powdered sugar. Let the cookies sit at room temperature for 10 to 15 minutes to dry slightly before baking.
- Step 5: Bake for 15 to 18 minutes. Once baked, carefully transfer the cookies to a wire rack to cool completely. They will be soft when hot but will develop that classic chewy consistency as they cool. Enjoy!
Tips & Variations
- Use lemon zest instead of orange for a slightly sharper citrus flavor.
- For extra almond aroma, toast the almond flour lightly before mixing.
- If you prefer a crunchier cookie, bake a few minutes longer—but watch closely to avoid drying them out.
- Dip cooled cookies halfway in melted dark chocolate for an indulgent twist.
Storage
Store Ricciarelli in an airtight container at room temperature for up to one week. They can be frozen for up to 3 months; thaw at room temperature before serving. Avoid refrigeration as it can dry out the cookies. To refresh, warm gently in a low oven for a few minutes.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use regular flour instead of almond flour?
Ricciarelli rely on almond flour for their signature texture and flavor. Substituting regular flour will change the texture and flavor significantly, so it’s best to stick with almond flour.
Why do the cookies need to rest in the fridge for so long?
Chilling the dough helps the flavors develop and firms it up, making it easier to shape. It also improves the texture, resulting in that perfect chewy consistency after baking.
PrintItalian Ricciarelli Cookies Recipe
Italian Ricciarelli Cookies are traditional chewy almond cookies from Siena, Italy. Made from a simple dough of almond flour, egg whites, sugar, and flavored with citrus zest and almond extract, these cookies have a delicate chewy texture and a sweet, nutty flavor. They are dusted generously with powdered sugar, giving them a snowy appearance that contrasts with their lightly golden edges. Ricciarelli are perfect served alongside coffee or tea and are a delightful treat for almond lovers.
- Prep Time: 20 minutes
- Cook Time: 15-18 minutes
- Total Time: 13-24 hours 38 minutes
- Yield: About 20–24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: Italian
- Diet: Gluten Free
Ingredients
Wet Ingredients
- 2 large egg whites
- Zest of ½ orange or lemon
- ½ teaspoon vanilla extract
- ½ teaspoon almond flavoring
Dry Ingredients
- ¾ cup powdered/icing sugar
- 2 cups almond flour
- 1 pinch salt
- ¼ teaspoon baking powder
- ⅓–½ cup powdered/icing sugar (divided for dusting)
Instructions
- Prepare the Dough: In a mixer, combine the egg whites, citrus zest, vanilla extract, and almond flavoring. Then add the powdered sugar, almond flour, salt, and baking powder. Mix with a wooden spoon or beat on low speed with flat beaters until a soft, compact dough forms.
- Refrigerate the Dough: Transfer the dough to a clean bowl, cover with plastic wrap, and refrigerate for 12 to 24 hours, up to 3 days. This resting period helps develop flavor and improves dough consistency.
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 325°F (160°C). Line one or two cookie sheets with parchment paper to prevent sticking and facilitate even baking.
- Shape the Cookies: Remove the dough from the fridge and place it on a surface generously sprinkled with powdered sugar. Roll the dough into a log about 21 inches (55 cm) long. Slice the log into ½ to ¾ inch (1.2 to 1.9 cm) pieces. Shape each slice into an oval and place on the parchment-lined cookie sheets. Dust the cookies generously with the remaining powdered sugar. Let the cookies sit at room temperature for 10 to 15 minutes to dry slightly before baking.
- Bake the Cookies: Bake the cookies for 15 to 18 minutes until they develop a slightly golden edge but remain soft inside. Immediately remove the cookies from the baking sheet using a spatula and transfer them to a wire rack to cool completely. They will firm up to a chewy texture as they cool. Enjoy your Italian Ricciarelli cookies!
Notes
- Refrigerating the dough overnight greatly improves the flavor and texture of the cookies.
- Be gentle when handling the dough and baked cookies as they are delicate and soft before cooling.
- Use almond flavoring and vanilla for the best traditional taste, but you can experiment with pure almond extract if preferred.
- Dusting the surface with powdered sugar prevents sticking and creates the classic Ricciarelli appearance.
- Store baked cookies in an airtight container to maintain their chewy texture for several days.
Keywords: Ricciarelli, Italian almond cookies, chewy almond cookies, gluten free cookies, traditional Italian dessert
