Italian 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
Scale
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
