These Ricciarelli, chewy Italian almond cookies, are such a breeze to make. A traditional Italian treat originating in Siena, these cookies are the less fussy cousin of French macarons.
Roll, coat, and bake these almond wonders for a deliciously satisfying result, perfect to enjoy with a cup of tea or coffee.
Jump to:
🗝️ Recipe's key points
- Simple steps and common ingredients make this recipe approachable for all levels of bakers.
- The cookies boast a dense and chewy texture, creating a delightful eating experience.
- Unlike some intricate desserts, these cookies require straightforward techniques, letting you enjoy homemade goodness without the hassle.
- The cookies get even better the next day, allowing for convenient preparation ahead of time.
You'll love these Ricciarelli, celebrated for their rich almond flavor and irresistibly chewy texture. Each bite offers a perfect balance, making these cookies a delight for almond lovers.
🛒 Ingredients
This is an overview of the ingredients. You'll find the full measurements and instructions in the recipe card (printable) at the bottom of the page.
As an Amazon Associate, I earn from qualifying purchases.
- Egg whites
- Lemon juice - fresh squeezed is best
- Almond flour
- Powdered sugar - divided for the cookies and the coating
- Salt
- Baking powder
- Orange zest - about half an orange
- Almond extract
- Vanilla extract
🗒 Instructions
This is an overview of the instructions. Full instructions are in the recipe card at the bottom of the page.
- Pour the egg whites and lemon juice into a large mixing bowl.
- Whip egg whites and lemon juice together with a stand mixer or hand mixer until stiff peaks form.
- Add orange zest, almond extract, and vanilla extract.
- Fold gently until combined.
- Using a fine mesh sieve, sift in almond flour, 1 ¾ cups powdered sugar, salt, and baking powder.
- Fold the dry ingredients into the egg whites.
- Roll dough into 1" balls.
- Coat in powdered sugar.
- Place ricciarelli balls on a parchment-lined baking sheet with plenty of space between.
- Flatten balls slightly with your hand. Let the cookies dry out at room temperature for about an hour, or until the tops have dried out and formed almost a little shell.
- Pre-crack the shell by squeezing the cookies slightly from opposite corners. Preheat oven to 300 degrees. Bake for about 20 minutes.
- Move to a wire cooling rack to cool completely.
🥫 Storage
Store the Ricciarelli almond cookies in an airtight container at room temperature. The cookies tend to improve in flavor the next day, making them an excellent make-ahead treat. Ensure the container is sealed well to preserve their chewy texture and deliciousness.
📚 Variations
- Use different citrus zest, such as lemon or lime, for a varied citrus flavor.
- Experiment with flavored extracts like coconut or hazelnut for a unique twist.
- Add a handful of finely chopped nuts, such as pistachios or hazelnuts, for extra crunch.
- Incorporate a teaspoon of ground cinnamon or cardamom for a warm, aromatic touch.
- Mix in mini chocolate chips for a delightful chocolate-almond combination.
👩🏻🍳 Tips
- Ensure egg whites are at room temperature for better volume when whipped.
- When adding dry ingredients, gently fold them into the egg whites to maintain the desired chewy texture.
- In humid climates, drying time may be extended, so be patient for the desired shell formation.
🤔 FAQs
Ricciarelli are chewy and dense almond cookies with a rich flavor, while amaretti are lighter, crumbly cookies with a distinct almond taste often featuring bitterness from almond flavoring or amaretto. Ricciarelli are shaped into ovals, whereas amaretti are typically round with a cracked surface.
Ricciarelli, in English, translates to "Italian Almond Cookies."
Ricciarelli cookies originate from Siena, a city in the Tuscany region of Italy. These chewy almond cookies have a long history and are associated with traditional Italian baking, particularly in Siena's culinary heritage.
This can refer to Biscotti, Ricciarelli, or Amaretti.
You would say it as: ree-chuh-reh-lee.
📗 Related Recipes
These are Italian-inspired cookies and desserts we make every year.
- Italian Christmas Cookies
- Ricotta Cookies
- Italian Chocolate Toto Cookies
- Lemon Tart with Almond Biscotti Crust
- Pizzicati -- Italian Pinch Cookies
- Italian Christmas S Cookies are delicious, plus they have an unusual shape.
🍽 What to serve with (name of recipe)
These would be perfect on a holiday dessert platter with other small treats like Espresso Coffee Cookies, Chocolate Dipped Coconut Macaroon, and Old Fashioned Lemon Bars.
🔪 All Our Way recommends the following
The following are affiliate links. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
You’ll need the following items to make this recipe successfully.
- Mixing bowl
- Stand mixer or hand mixer
- Fine mesh sieve
- Parchment paper
- Baking sheet
📞 Chiacchierata (chat)
You'll love these classic Italian Ricciarelli Almond Cookies for their chewy texture and yummy almond flavor. Pour yourself up a cup of hot coffee or tea and enjoy your Ricciarelli!
Tutti a tavolo, è pronto!
If you love this recipe please give it 5 stars ⭐️⭐️⭐️⭐️⭐️.
What's new? Check out my All Our Way Store on Amazon. We'll be adding more items we love and use or wish we had to make cooking fun and easy.
📖 Recipe
Ricciarelli, A Chewy Italian Almond Cookies Recipe
Equipment Needed
- Stand Mixer or hand mixer
Ingredients
- 2 egg whites
- ½ teaspoon lemon juice
- 2 ¼ cups almond flour
- 1 ¾ cups powdered sugar
- 1 pinch salt
- ¼ teaspoon baking powder
- 1 teaspoon orange zest about half a large orange
- 1 tablespoon almond extract
- 1 teaspoon vanilla extract
- ½ cup powdered sugar for coating cookies
Instructions
- Whip egg whites and lemon juice together with a stand mixer or hand mixer until stiff peaks form.
- Add orange zest, vanilla extract, and almond extract and fold in until combined.
- Using a fine mesh sieve, sift in almond flour, 1 ¾ cups powdered sugar, salt, and baking powder and fold into egg whites. I don't do it all at once but maybe in 2-3 batches. Try to keep some air in the egg whites, but at this point it will form a pretty sticky dough rather than a fluffy meringue.
- Line a baking sheet with parchment paper. Using clean hands, roll dough into balls about 1" in diameter, then roll in powdered sugar until well coated. Shape into an oval, then arrange on baking sheet with some space between them for spreading, and flatten slightly.
- Leave at room temperature for about an hour or until the tops have dried out and formed almost a little shell. (This may take longer in humid areas.)
Notes
Nutrition
Sign up for the emails and never miss another recipe!!
We'll never share your email or send you spam. Promise
