Ricciarelli are traditional Italian almond cookies from Tuscany, known for their soft, chewy texture and delicate flavors of almond, orange, and vanilla. Made with almond flour, egg whites, and a touch of citrus zest, these cookies are naturally gluten-free and perfect for the holiday season, or any time you want a special treat.
Unlike many other cookies, ricciarelli are slightly crispy on the outside but wonderfully soft and chewy on the inside — a true Italian classic that's easy to make and simply irresistible.
What Are Ricciarelli?
Ricciarelli are almond-based cookies that have been made in Italy for centuries. Their name comes from the word "riccia", meaning "curled", which refers to their slightly pointed, oval shape. Traditionally, they are made with almond flour, egg whites, sugar, and flavored with vanilla, orange zest, and sometimes a hint of bitter almond extract.
These cookies are often associated with the Tuscan region and are especially popular during the Christmas season.
Why Everyone Will Love This Recipe
- Gluten-free: Made with almond flour, ideal for gluten-intolerant guests.
- Elegant and delicious: The perfect balance of sweetness, citrus, and almond.
- Perfect texture: Slightly crispy outside with a soft, chewy interior.
- Make-ahead: The dough can be rested for up to 3 days, enhancing the flavor.
- Ideal for gifting: These cookies make a beautiful homemade gift.
Cooking Tips
- Resting the dough is key to achieving the soft, chewy texture.
- Make sure the egg whites are beaten to stiff peaks for the perfect airy texture.
- Don’t overbake — the cookies should remain soft inside with a slight golden color on the edges.
- Dust generously with powdered sugar before and after baking for that signature look.
Frequently Asked Questions
Can I make ricciarelli ahead of time?
Yes! The dough can be prepared up to 3 days ahead. Simply refrigerate and shape before baking.
Can I use almond meal instead of almond flour?
Yes, almond meal works well too, but the texture may be slightly coarser.
How to Store
Store your baked ricciarelli in an airtight container at room temperature for up to 1 week. They stay soft and flavorful for several days.
How to Freeze
To freeze, shape the cookies and freeze them unbaked on a tray. Once frozen, transfer to a freezer-safe container for up to 1 month. Thaw at room temperature before baking.
Ingredients
How to Make Ricciarelli
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In a bowl, beat the egg whites with a few drops of lemon juice and orange zest until soft peaks form. Add the vanilla and bitter almond extract (if using) and continue mixing until the mixture is fluffy.
In a bowl, beat the egg whites with a few drops of lemon juice and orange zest until soft peaks form. Add the vanilla and bitter almond extract (if using) and continue mixing until the mixture is fluffy.
Add the powdered sugar and almond flour to the egg whites, and mix gently with a spatula until everything is well combined into a smooth dough.
Wrap the dough in plastic wrap and form it into a ball. Place it in the refrigerator for at least 24 hours (up to 3 days). This resting period helps the dough absorb the flavors and firm up for shaping.
After the resting period, dust your work surface with plenty of powdered sugar. Transfer the dough and shape it into a long, thick sausage shape (about 3 cm wide). Cut into pieces of about 20g each.
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Add the powdered sugar and almond flour to the egg whites, and mix gently with a spatula until everything is well combined into a smooth dough.
Roll each piece into a ball and gently flatten it with your hands. Then shape the edges into a slightly pointed oval (the traditional ricciarelli shape).
Arrange the shaped ricciarelli on a baking tray lined with parchment paper, leaving about 4–5 cm between each cookie. Lightly wet your fingers with water, then press each cookie gently, smoothing the surface and ensuring a uniform shape. Dust generously with powdered sugar.
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Wrap the dough in plastic wrap and form it into a ball. Place it in the refrigerator for at least 24 hours (up to 3 days). This resting period helps the dough absorb the flavors and firm up for shaping.
Bake in a preheated oven at 170°C (340°F) for about 18-20 minutes until the cookies are golden around the edges. They should remain soft in the center.
Remove from the oven and let the ricciarelli cool on a wire rack. They will be soft right out of the oven, but after about an hour, they will reach the perfect chewy consistency that’s characteristic of this cookie.
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