If you’ve ever longed to taste a little piece of Tuscany in your kitchen, then this Ricciarelli: Chewy Italian Almond Cookies Recipe is absolutely the perfect treat to try. These delightful cookies bring together the tender chewiness of almond flour with just the right hint of citrus and a soft sugar crust that melts in your mouth. Each bite is an invitation to the magical world of Italian baking traditions, offering a balance of flavor and texture that’s both comforting and elegant. I’m so excited to share this recipe with you because it’s straightforward yet delivers that authentic European charm you won’t forget.
Ingredients You’ll Need
The beauty of this Ricciarelli recipe lies in its simple but carefully chosen ingredients. Each one contributes a critical element—from the rich nuttiness of almond flour to the fragrant brightness of orange zest—that makes these cookies truly special and delectably chewy.
- 2 egg whites: They create the perfect structure while keeping the cookies light and chewy.
- 1 dash lemon juice: Adds a subtle tang that enhances the other flavors and stabilizes the egg whites.
- 2 1/4 cups almond flour: The star ingredient offering that signature chewy texture and nutty flavor.
- 1 3/4 cups powdered sugar: Sweetens the dough smoothly without any grainy texture.
- 1 pinch salt: Balances sweetness and intensifies the almond flavor.
- 1/4 tsp baking powder: Provides a light lift for the perfect delicate crumb.
- 1 tsp orange zest: Delivers a fragrant citrus note that brightens every bite.
- 1 tbsp almond extract: Deepens the almond flavor for that authentic Italian flair.
- 1 tsp vanilla extract: Rounds out the flavor profile with warm undertones.
- 1/2 cup powdered sugar for coating cookies: Gives a dreamy sugar crust that adds sweetness and a slight crunch.
How to Make Ricciarelli: Chewy Italian Almond Cookies Recipe
Step 1: Prepare the egg whites and lemon juice
Begin by whisking the egg whites with a dash of lemon juice until they form soft peaks. The lemon juice acts as a natural stabilizer, helping the egg whites reach the perfect consistency. This airy foundation is crucial for that delicate, chewy texture.
Step 2: Mix the dry ingredients
In a large bowl, gently mix together the almond flour, powdered sugar, salt, baking powder, and orange zest. Taking care to combine them evenly ensures every cookie will have a consistent flavor throughout, especially the lovely citrus notes that make Ricciarelli stand out.
Step 3: Combine wet and dry ingredients
Fold the almond and sugar mixture into the egg whites slowly. Then add in almond and vanilla extracts. Be patient during this step—gently incorporating everything keeps the dough light, which is key to preserving that chewy texture we adore.
Step 4: Shape the cookies
Dust your hands with powdered sugar and shape the dough into small, oval cookies about 2 to 3 inches in length. Rolling them in powdered sugar before placing them on the baking tray creates that gorgeous crackled sugar crust which is one of Ricciarelli’s defining features.
Step 5: Bake to perfection
Bake the cookies at 325°F (160°C) for about 15 – 18 minutes until they’re just lightly golden around the edges but still soft in the center. Be careful not to over-bake! When done, they should be chewy yet tender, with that melt-in-your-mouth quality that keeps you reaching for one more.
How to Serve Ricciarelli: Chewy Italian Almond Cookies Recipe
Garnishes
These cookies are stunning on their own, but a light dusting of additional powdered sugar just before serving adds a touch of elegance and softness. Sprinkle them over with finely chopped almonds or zest some extra orange for a fresh twist that instantly lifts the presentation.
Side Dishes
Pair your Ricciarelli cookies with a rich espresso or a creamy cappuccino for a true Italian café vibe. They also make fantastic companions to a scoop of gelato or a small serving of mascarpone cheese drizzled with honey to celebrate that Italian indulgence.
Creative Ways to Present
Think beyond the plate—arranging your Ricciarelli cookies in a rustic wooden box lined with parchment paper or alongside fresh figs and slices of ripe pear creates a charming dessert board. Wrapped up in cellophane tied with a ribbon, they make irresistible handmade gifts for friends and family.
Make Ahead and Storage
Storing Leftovers
Once cooled completely, store your Ricciarelli in an airtight container at room temperature for up to 5 days. This keeps their chewy texture intact while preserving the delicate almond and citrus flavors perfectly.
Freezing
If you want to prepare these treats ahead of time, freeze the unbaked shaped cookies on a tray until firm. Then transfer them to a sealed freezer bag. Bake from frozen, adding a couple of extra minutes to the cooking time. This way, you’ll always have fresh Ricciarelli cookies ready to enjoy.
Reheating
To refresh refrigerated or frozen cookies, gently warm them in a low oven (around 275°F/135°C) for 5 minutes. This softens them nicely without losing their signature chew, making each bite taste just like freshly baked.
FAQs
What makes Ricciarelli different from other almond cookies?
Ricciarelli cookies are unique because of their soft, chewy texture combined with a crisp powdered sugar crust and subtle citrus notes, which set them apart from crunchier almond treats.
Can I substitute almond flour with regular flour?
Unfortunately, traditional Ricciarelli relies on almond flour for their texture and flavor, so regular flour won’t give the same chewy, nutty results. Almond flour is essential for an authentic experience.
Why do I need to use lemon juice in the egg whites?
Lemon juice acts as a stabilizer when whisking egg whites, helping them hold their shape better, which influences the cookie’s texture and ensures they bake up light and chewy.
Are these cookies gluten-free?
Yes! Since this Ricciarelli recipe uses almond flour instead of wheat flour, it’s naturally gluten-free, making it a great option for those with gluten sensitivities.
How do I know when Ricciarelli cookies are perfectly baked?
Look for cookies that are lightly golden around the edges but still soft in the middle. Over-baking makes them crumbly instead of chewy, so it’s best to keep a close eye during the last few minutes.
Final Thoughts
I genuinely hope you try this Ricciarelli: Chewy Italian Almond Cookies Recipe soon because it’s such a joy to bake and share. Each cookie carries a little bit of Italy’s warmth, making your kitchen smell amazing and your taste buds sing. Whether for a cozy afternoon tea or a festive gift, these delightful cookies are sure to become a beloved favorite, just like they are in my home.
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Ricciarelli: Chewy Italian Almond Cookies Recipe
Ricciarelli are traditional chewy Italian almond cookies originating from Siena. These delicate cookies feature a soft, chewy texture with a subtle almond flavor enhanced by hints of orange zest and almond extract. Coated in powdered sugar, they make an elegant, melt-in-your-mouth treat perfect for festive occasions or everyday indulgence.
- Total Time: 1 hour 35 minutes
- Yield: 18-20 cookies
Ingredients
Cookie Dough
- 2 egg whites
- 1 dash lemon juice
- 2 1/4 cups almond flour
- 1 3/4 cups powdered sugar
- 1 pinch salt
- 1/4 tsp baking powder
- 1 tsp orange zest (about half a large orange)
- 1 tbsp almond extract
- 1 tsp vanilla extract
Coating
- 1/2 cup powdered sugar for coating cookies
Instructions
- Prepare the Egg Whites: In a clean bowl, lightly beat the 2 egg whites with a dash of lemon juice until frothy but not stiff. The lemon juice helps stabilize the egg whites for better texture in the cookies.
- Mix Dry Ingredients: In another large bowl, combine the almond flour, 1 3/4 cups powdered sugar, salt, and baking powder. Mix thoroughly to ensure even distribution of leavening and sweetness.
- Add Flavorings: Stir in the orange zest, almond extract, and vanilla extract into the dry mixture to infuse the batter with aromatic flavor highlights.
- Combine Ingredients: Gradually fold the egg white mixture into the dry ingredients, mixing carefully until a sticky, malleable dough forms. The dough should be soft but hold its shape when handled.
- Chill Dough: Wrap the dough in plastic wrap and refrigerate for about 1 hour to firm up, making the dough easier to shape.
- Shape Cookies: Preheat your oven to 325°F (165°C). Using wet hands, form the dough into small oval or diamond-shaped cookies about 1/2 inch thick and 2 inches long. The wet hands prevent sticking.
- Coat Cookies: Generously dust each shaped cookie with the 1/2 cup powdered sugar coating, ensuring an even layer that will bake into the classic cracked top appearance.
- Bake: Place the cookies on a parchment-lined baking sheet, spaced about 1 inch apart. Bake in the preheated oven for 15 to 20 minutes until the cookies have puffed slightly and show characteristic crackling on the surface but remain pale and chewy inside.
- Cool and Serve: Allow the cookies to cool completely on the baking sheet before transferring to a wire rack or serving plate. Ricciarelli are best enjoyed fresh but can be stored in an airtight container for up to one week.
Notes
- Use superfine almond flour for the best texture and flavor.
- Ensure egg whites are at room temperature before mixing for better incorporation.
- Do not overbake to maintain the chewy texture inside.
- These cookies naturally have no flour, making them gluten free.
- If almond extract is unavailable, increase vanilla extract slightly but the almond flavor is signature.
- Prep Time: 15 minutes
- Cook Time: 15-20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
- Diet: Gluten Free
