Ricciarelli Cookies (Chewy Italian Almond Cookies)

Ricciarelli Cookies are a simple and delicious Italian almond cookie dusted with powdered sugar. These naturally gluten-free almond cookies originated in Siena and have the most amazing flavor and texture! 

Ricciarelli are a classic oval-shaped Italian cookie made with just a few simple ingredients. This traditional cookie is commonly served during the holiday season but are delicious and easy enough to make year round. 

For more almond-flavored treats, don’t miss these Almond Ricotta Cookies or the classic Italian Almond Cake. If you are looking for holiday treats, be sure to try my Italian Fig Cookies, Brutti Ma Buoni Cookies, or this authentic Panforte recipe. 

What are Ricciarelli Cookies? 

Ricciarelli are traditional almond cookies from Siena, a city in Tuscany, Italy. These cookies have been made since the Renaissance and are especially popular during the Christmas season. 

These traditional Italian almond cookies are made with almonds, sugar, and egg whites, giving them a chewy texture with a crackled sugar coating. Sometimes, they are flavored with orange zest or vanilla for a delicate taste. 

Ricciarelli are believed to have been inspired by sweets from the Middle East, brought to Italy long ago. Today, they are a beloved treat throughout Italy, particularly Tuscany, for their simple and rich almond flavor.

What makes these cookies so special is their crunchy exterior and chewy center. This ideal texture is achieved by let the dough rest and dry out a little bit before baking. 

So, if you love chewy almond cookies, be sure to give this recipe a try. You’re going to love it! 

Ingredients

Almond Flour: you can find almond flour in most grocery stores. Or you can make your own by processing whole almonds (skinned removed) in a food processor until finely ground. 

Powdered Sugar: make sure you are using powdered sugar and not granulated sugar to get the right texture for the chewy Ricciarelli cookie. 

Orange Zest: a bit of orange flavor is essential for the cookie. You can also add a bit of lemon zest if you’d like. 

Egg Whites: you only need the egg whites for this recipe. 

Cream of Tartar: cream of tartar helps to achieve the desired consistency for the egg whites. Feel free to substitute ¼ teaspoon lemon juice. 

Almond Extract: use a bit of good quality almond extract to bring out the almond flavor. 

Salt: kosher salt is the best for baking. 

How to Make Almond Flour from Scratch

To make almond flour from scratch, blanch raw almonds in boiling water for a minute, then drain and peel off the skins. 

Once peeled, let the almonds dry completely, then grind them in a food processor or blender until you achieve a fine, flour-like consistency. Be careful not to over-process, as this can turn the almonds into almond butter.

​How to Make Ricciarelli Cookies

Ricciarelli Cookies are a classic Italian oval-shaped almond cookie that’s crunchy on the outside and chewy on the inside. To achieve that texture, you will need to chill the dough, ideally overnight, so be sure to plan accordingly. 

Step 1: make the dough

In medium bowl, combine the almond flour, powdered sugar, and orange zest. Mix together until well combined; set aside. 

​In a separate large bowl, use an electric mixer to beat together the egg whites, cream of tartar, and salt until foamy. Add in the almond extract and continue beating until stiff peaks form. 

Add in the almond mixture and use a spoon or rubber spatula to mix the ingredients until they are combined (it will be a thick dough consistency). 

Step 2: refrigerate overnight

Place the ball of dough into a small container, cover with plastic wrap, and refrigerate at least 12 hours or up to two days. You want to let it chill so it is easier to roll out. 

Step 3: roll out cookies

Once the cookie dough has chilled, remove from fridge and place on a work surface that has been dusted with powdered sugar. Line two baking sheets with parchment paper; set aside. 

​Use your hands to roll the dough into a log shape, about 2 inches in diameter. Slice the dough into discs about ½ inch thick (you should be able to get 24 cookies total). 

Shape each disc into an oval shape and lay the cookies on the prepared baking sheet and dust the top of the cookies powdered sugar. 

Step 4: rest and bake 

Let the cookies rest on the cookie sheet for about an hour so they can dry out. You’ll know they are ready when the tops start to crack. 

​When the cookies are ready to bake, preheat oven to 325 degrees. Bake the cookies in the preheated oven, one tray at a time, on the center baking rack, for about 16-18 minutes. 

Let the cookies cool on baking sheet then transfer to wire rack to cool completely. 

Recipe Tips

• Resting Times: there are two necessary resting times for making ricciarelli cookies. The first is chilling the dough overnight to make the shaping of the cookies more manageable. The second is letting the cookies dry out on the baking sheet before baking to get that cracked surface this cookie is known for. 
• Shaping the Dough: if you are having a hard time not keeping the dough from sticking, use extra powdered sugar to act as the “flour” when you roll the dough out. 
• Storage: store in an airtight container at room temperature for up to five days, or refrigerate for up to a week. You can also freeze in an airtight container for up to a month. 

Ricciarelli vs. Amaretti Cookies

Ricciarelli are soft, chewy almond cookies from Siena, Tuscany, with a marzipan-like texture and a delicate almond flavor often enhanced by orange zest. They are oval-shaped and dusted with powdered sugar. 

Amaretti, originating from Lombardy, can be either crunchy or soft, with a strong almond flavor. Amaretti are round in shape and can have a smooth or slightly cracked surface. Try this Amaretti Morbidi recipe for a delicious treat! 

More Traditional Italian Cookies