I just have to say—thank you. Really. Every time you visit here, every time you try one of these recipes in your kitchen, it means so much. There’s something so intimate about baking; it’s where tradition, love, and memory meet. And Ricciarelli? These are the kind of cookies that carry generations of Italian warmth in every soft, almond-scented bite.
Today, I’m thrilled to bring you a streamlined version of this Tuscan classic. These Italian Almond Cookies, or Ricciarelli, are wonderfully chewy inside, slightly crisp on the outside, and dusted with that dreamy powdered sugar finish. Think: macaron meets marzipan, but easier to make. Perfect with an espresso, a cozy cup of tea—or honestly, just on their own.
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What Are Ricciarelli?
Ricciarelli are almond-based cookies that originated in Siena, Italy, during the 14th century. Traditionally made with almond flour, egg whites, and powdered sugar, they’re celebrated for their delicate flavor, pillowy texture, and rustic appearance. These cookies are similar to French macarons but require far less fuss—no piping bags or rest time needed!
This simplified version skips whipping the egg whites separately, but still gives you all that irresistible chew and lift. The result? Tender almond cookies that melt in your mouth and keep you reaching for more.
Reasons to Love This Ricciarelli Recipe
- Naturally gluten-free
- No stand mixer needed – less cleanup, more joy
- Elegant enough for gifts, easy enough for everyday
- Classic flavor with a citrusy twist
- Stays fresh for days—if they last that long!
What Do Ricciarelli Taste Like?
Every bite of Ricciarelli is a soft, chewy almond dream. The exterior is slightly crisp and crackly thanks to a generous coat of powdered sugar, while the inside stays moist and tender with notes of vanilla, lemon, and almond. They’re sweet but not overwhelming—refined, fragrant, and nostalgic. If you’ve ever enjoyed marzipan or amaretti, you’ll fall hard for these.
The Benefits of Making Ricciarell
- No gluten, no problem – almond flour gives them natural structure
- Make-ahead friendly – flavor and texture improve with a little rest
- Crowd-pleaser – even those who “don’t like cookies” love these
- Perfect for the holidays – but don’t wait that long to make them!
Ingredients You’ll Need
- 1½ cups (205g) powdered sugar, plus ½ cup (70g) for coating
- ½ teaspoon coarse kosher salt
- ½ teaspoon baking powder
- 2 large egg whites (60g)
- 1 teaspoon lemon juice
- ½ teaspoon vanilla extract
- ¼ teaspoon almond extract
- 2 cups (200g) almond flour
💡 Note: Use fine blanched almond flour—not almond meal—for the best texture.
Tools for This Recipe
- Mixing bowl
- Whisk and rubber spatula
- Measuring cups or digital scale
- Sifter or fine mesh sieve
- Baking sheet + parchment paper
- Cooling rack
Ingredient Additions & Substitutions
- Lemon juice: Swap with orange juice for a slightly sweeter citrus vibe.
- Almond extract: Want more depth? Add a splash of Amaretto or Disaronno.
- Powdered sugar: Don’t skip the coating—it gives that iconic crackly finish.
- Flavor twist: Try adding a pinch of cinnamon or cardamom for a spiced variation.
How to Make Ricciarelli (Step-by-Step)
1. Preheat and Prep
Set your oven to 300ºF (150ºC). Line a baking sheet with parchment paper.
2. Make the Dough
In a medium bowl, sift together 1½ cups powdered sugar, salt, and baking powder. Add egg whites, lemon juice, vanilla, and almond extract. Whisk vigorously until smooth, glossy, and slightly lightened—about 1 minute.
Sift in the almond flour, then stir gently until fully combined. The dough will be sticky—that’s exactly what you want.
3. Shape the Cookies
Place the remaining ½ cup powdered sugar in a small bowl. Scoop about 2 tablespoons of dough, roll into a ball, then coat generously in powdered sugar.
Flatten each cookie gently with a spatula into an oval shape, then pinch the ends for that signature Ricciarelli look.
4. Bake to Perfection
Bake for 25–30 minutes, until the tops are puffed and the bottoms have just a hint of golden color. The centers will still be soft—don’t overbake!
5. Cool Completely
Let the cookies cool on the baking sheet for 10 minutes, then transfer to a wire rack and cool for at least an hour. Trust me: they’re worth the wait.
What to Serve with Ricciarelli
- Espresso or macchiato – classic Italian pairing
- Vin Santo – a sweet Tuscan dessert wine
- After dinner with fruit or gelato – dreamy combo
- Wrapped in parchment for gifting – because cookies are love
Tips for Perfect Ricciarelli
- Use blanched almond flour, not almond meal. Texture matters!
- Whisk the egg whites and sugar well, but don’t overmix once almond flour is added.
- Don’t skimp on the sugar coating – it creates the signature crackled look.
- Let them cool completely – this helps them set and develop flavor.
How to Store Ricciarelli
- Room temperature: Store in an airtight container for up to 1 week.
- Freezer: Freeze in layers with parchment paper for up to 2 months.
- Make-ahead: Dough can be shaped and refrigerated for up to 2 days before baking.
Frequently Asked Questions
Can I use almond meal instead of almond flour?
It’s not recommended—almond meal includes skins and creates a grainier texture. Use finely ground blanched almond flour for that soft, delicate chew.
Why didn’t my cookies crack on top?
It might be due to undercoating with powdered sugar or overmixing the dough. Make sure they’re generously coated and don’t over-handle the dough.
Can I add flavor variations?
Absolutely! Orange zest, cardamom, or a splash of almond liqueur are all delicious ways to add your own twist.
In Conclusion
Ricciarelli cookies are one of those rare gems: humble in ingredients, easy in method, and absolutely heavenly in taste. They bring together the best of Italian baking—simplicity, elegance, and love. If you’ve never made these before, now’s the time. You’ll be amazed at how a few ingredients transform into such delicate, flavorful bites.
So go ahead—pour yourself a coffee, dust your hands in sugar, and bake a little taste of Tuscany. 💛
More Recipes to Try
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Tried these Ricciarelli?
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Nutritional Information (Per Cookie – Approximate)
- Calories: 120
- Fat: 6g
- Carbs: 14g
- Sugar: 10g
- Protein: 3g
- Fiber: 1g
Note: Based on 13 cookies per batch. Actual values may vary based on ingredients and portion size.
Let’s keep filling our kitchens with flavor, joy, and the sweet scent of something just pulled from the oven. ❤️
