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Italian Almond Cookies (Ricciarelli)

Italian almond cookies baked and stacked with a bit taken from them to reveal the tender interior.
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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.

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

  1. Preheat the oven to 300ºF and place an oven rack in the middle part of the oven. Line a baking sheet with parchment paper.
  2. 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.
  3. Sift in the almond flour and stir together to combine.
  4. Place the remaining ½ cup powdered sugar in a small bowl.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.

Find it online: https://everydaypie.com/italian-almond-cookies/