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Ricciarelli: Chewy Italian Almond Cookies

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Ricciarelli are traditional Italian almond cookies with a delicate, crackly powdered sugar crust and a soft, chewy center. Flavored with almond extract, orange zest, and vanilla, these naturally gluten-free Tuscan cookies are perfect with coffee or tea.

Ingredients

  • 2 1/4 cups almond flour
  • 1 3/4 cups powdered sugar
  • 1/2 cup powdered sugar, for coating cookies
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking powder
  • 2 egg whites
  • 1 tablespoon almond extract
  • 1 teaspoon orange zest (about half a large orange)
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon lemon juice

Instructions

  1. In a medium bowl, combine the almond flour, 1 3/4 cups powdered sugar, salt, and baking powder. Mix until evenly combined.
  2. Add the egg whites and lemon juice to the bowl of a stand mixer. Beat on medium-low speed for about 1 minute until frothy, then increase to medium-high speed and continue beating until stiff peaks form.
  3. Gently fold the almond extract, vanilla extract, and orange zest into the beaten egg whites until combined.
  4. Using a fine-mesh sieve, sift the almond flour mixture into the egg white mixture in 2–3 batches. Gently fold after each addition, preserving as much air as possible. The mixture will gradually become a thick, sticky dough rather than a fluffy meringue.
  5. Line a baking sheet with parchment paper. With clean hands, roll the dough into balls approximately 1–1.5 inches in diameter, weighing about 23–25 g each.
  6. Roll each dough ball generously in the remaining 1/2 cup powdered sugar until completely coated. Gently shape into ovals and arrange on the prepared baking sheet, leaving space between the cookies.
  7. Allow the shaped cookies to rest at room temperature for 30–60 minutes, or until the surfaces feel dry and develop a delicate shell. Drying may take longer in humid conditions.
  8. Once the surfaces have dried, gently flatten the cookies slightly and lightly squeeze or stretch opposite corners to create small cracks in the powdered sugar coating.
  9. While the cookies are drying, preheat the oven to 300°F (150°C).
  10. Bake the cookies for approximately 20 minutes, until the surfaces are crackled and set while the centers remain soft and chewy. Avoid overbaking.
  11. Remove from the oven and allow the cookies to cool completely on the baking sheet before transferring them to an airtight container. Serve with coffee or tea.

Notes

  • Almond extract: The full tablespoon is intentional and gives these traditional Italian cookies their distinctive almond flavor.
  • Dough texture: The dough should be thick and sticky after incorporating the almond flour mixture. This is normal.
  • Stiff egg whites: Beat the egg whites until stiff peaks form to help create the cookies’ delicate texture.
  • Drying time: Allowing the cookies to dry before baking helps develop their signature crackled exterior. In humid environments, additional drying time may be necessary.
  • Shaping tip: Lightly flattening and pre-cracking the dried surface before baking creates a beautiful contrast between the white powdered sugar coating and golden cracks.
  • Do not overbake: Ricciarelli should remain soft and chewy inside rather than becoming crisp throughout.
  • Storage: Keep completely cooled cookies in an airtight container at room temperature for up to 5 days.
  • Make ahead: These cookies often taste even better the following day as their flavors develop.
  • Serving suggestion: Enjoy with espresso, cappuccino, black tea, or as part of a holiday cookie platter.
  • Gluten-free tip: Use certified gluten-free almond flour, baking powder, and flavoring extracts if preparing for someone with gluten sensitivity or celiac disease.

Nutrition

Find it online: https://yumfamilyrecipes.com/ricciarelli-chewy-italian-almond-cookies/