Originating in Tuscany, Ricciarelli are soft and chewy Italian Almond Cookies. They are simple to make and feature a tender interior with a rich almond flavor and a crackly powdered sugar exterior.
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Like a crispy cloud, these soft and chewy Italian Almond Cookies, more formally known as Ricciarelli, are made from a few simple ingredients and turn out so beautifully. They’re like a cross between a French macaron and marzipan, with a tender, chewy interior bursting with rich almond flavor and a crackly powdered sugar exterior. Similar to French macarons, they are naturally gluten-free, made by combining egg whites and almond flour to create a delicate, chewy texture.
Traditionally, these cookies are made in a way similar to French macaron shells, with recipes calling for whipping the egg whites to soft peaks before folding them into the almond flour mixture. Over the years, I’ve found this step to be unnecessary because the whipped egg whites deflate during when mixed with the dense almond flour, negating (imo) the purpose of whipping them in the first place. In this recipe, I skip that process altogether and simply mixing the egg whites until frothy in the both first with a whisk. This approach not only saves time but also delivers the same tender, chewy texture that defines Ricciarelli, without compromising flavor or structure. I’m always thinking through traditional recipes to see if there are ways to improve them that just make sense (my Lemon Meringue Pie comes to mind immediately). After all, just because something has always been done a certain way doesn’t mean it always has to be done that way.
So, let's get to making them, shall we? The article below details all the information you need to know to make these successfully, concluding with the recipe at the end. You can jump around using the menu below, or skip to the end of the article for the full recipe.
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Ingredients Needed
Here is an overview of the ingredients needed for this recipe. The full recipe is listed below in greater detail.
- almond flour (look for blanched finely ground almond flour)
- powdered sugar (used to both sweeten the cookie and to roll the cookie dough in before baking)
- vanilla extract + almond extract (almond extract is traditional, but it can omitted or swapped with something else if desired)
- egg whites
- coarse kosher salt (This recipe was tested using Diamond Crystal coarse kosher salt. If you use Morton's kosher salt or fine salt, decrease the volume by half)
- baking powder (just a little is used in this cookie to light and lighten the almond flour dough)
- lemon juice
Making + Shaping the Cookie Dough
These cookies are traditionally shaped like an elongated oval with tapered ends (a little bit like a diamond), with some cracks throughout the top. While it's always fun to practice our baking skills and try to recreate the classic look, these almond cookies can easily be formed into rounds, and they'll still taste delicious—so don’t stress about perfection. These cookies are rustic, and the irregularities and cracks are part of their charm.
That being said, I’ll of course share my tips for how I get them to look that classic way, as uniformly as possible.
Here is a step-by-step visual overview of the process:
Step 1: Sift powdered sugar, salt, and baking powder, then add egg whites, lemon juice, vanilla, and almond extract, whisking until the sugar dissolves and the mixture lightens.
Step 2: Sift in the almond flour.
Step 3: And stir until completely combined. The dough will be quite thick.
Step 4: Scoop about 2 tablespoons of dough (or use a 30 gram scoop).
Step 5:Roll the dough into a ball.
Step 6: Toss the dough balls into powdered sugar.
Step 7: Place the coated cookie dough balls on the parchment-lined baking sheet spaced evenly apart.
Step 8: Using a flat surface like a spatula, press down gently on each cookie to flatten it into an oval shape. Using your fingers, pinch the ends of each cookie to make it pointed.
Baking the Cookies
The cookies will puff up a bit in the oven (that’s how you get the cracks!), but they won’t spread much. They should fit on one standard-sized baking sheet.
When the cookies are slightly smushed down before baking, it’s okay—and even a good idea—if cracks appear. That’s essentially telling the cookie where you want it to puff up.
It can be a little tricky to tell when the cookies are done since they’re covered in powdered sugar. It’ll take about 25 minutes for them to bake, but the telltale sign they’re done is when they’ve puffed up with cracks all over, while still having a slight bit of moisture in the center.
If you’re still not sure they’re done, quickly flip one over; the bottom should be crisp and light golden.
Take them out of the oven and let them sit on the tray for a few minutes before transferring them to a cooling rack.
Storing Italian Almond Cookies
As the cookies cool, they’ll start to soften and develop that chewy bite. Store the completely cooled cookies in an airtight container at room temperature—they’ll keep for about a week.
If you want to store them longer, they can be frozen in an airtight container for up to 2 months. Let them thaw at room temperature before serving. The powdered sugar may get a bit soggy after defrosting, so if needed, gently dust a fresh coating on top.
More Cookie Recipes
More Italian Baking Recipes:
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Italian Almond Cookies (Ricciarelli)
Originating in Tuscany, Ricciarelli are soft and chewy Italian Almond Cookies. They feature a tender interior with a rich almond flavor and a crackly powdered sugar exterior. Similar to French macarons, they combine egg whites and almond flour to create a delicate, chewy texture. Traditionally, the egg whites are whipped with a stand mixer, but I’ve found this step unnecessary since they deflate once the almond flour is added. This streamlined version simplifies the process while delivering the same tender, delightful results.
- Prep Time: 00:15
- Cook Time: 00:25
- Total Time: 40 minutes
- Yield: approximately 13 cookies
- Category: Cookies
- Method: Bake
- Cuisine: Italian
Ingredients
- 1-½ cups (205 grams) powdered sugar, plus ½ cup (70 grams) for coating the cookies
- ½ teaspoon coarse kosher salt (see note)
- ½ teaspoon baking powder
- 2 large (60 grams) egg whites
- 1 teaspoon lemon juice
- ½ teaspoon vanilla extract
- ¼ teaspoon almond extract
- 2 cups (200 grams) almond flour
Instructions
- Preheat the oven to 300ºF and place an oven rack in the middle part of the oven. Line a baking sheet with parchment paper.
- In a medium bowl, sift together the 1 ½ cups powdered sugar, salt, and baking powder. Add in the egg whites, lemon juice, vanilla extract, and almond extract. Whisk vigorously until the sugar is fully dissolved and slightly lightened, about 1 minute.
- Sift in the almond flour and stir together to combine.
- Place the remaining ½ cup powdered sugar in a small bowl.
- Scoop and roll the dough into balls about 2 tablespoons in size and roll each ball in the powdered sugar to coat. Place the coated cookie dough balls on the parchment-lined baking sheet spaced evenly apart.
- Using a flat surface like a spatula, press down gently on each cookie to flatten it into an oval shape. Using your fingers, pinch the ends of each cookie to make it pointed.
- Bake in the preheated oven until the cookies are puffed up and set, about 25 to 30 minutes. The bottoms of the cookies will have a light golden color.
- Let the cookies cool for at least 10 minutes on the baking sheet. Then, transfer them to a wire rack to continue to cool for about an hour.
- Transfer the cooled cookies to an airtight container and store at room temperature for up to 1 week.
Notes
This recipe was tested using Diamond Crystal coarse kosher salt. If you use Morton's kosher salt or fine salt, decrease the volume by half. See this Salt Guide for more information about how salt affects your cooking and baking.
The cookies will puff up and form cracks as they bake but won’t spread much. They’re done when puffed with cracks all over, slightly moist in the center, and lightly golden on the bottom.
Store the cooled cookies in an airtight container at room temperature to maintain their soft, chewy texture. They’ll stay fresh for about a week.
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